Tuna Noodle Casserole

By eapeterson

Weight Watchers 6 pts / serving

Ingredients

• 12 oz. uncooked egg noodles
• 12 oz. water-packed tuna fish, drained
• 2 cup button mushrooms, sliced
• 1 cup frozen green peas, thawed
• 16 oz. fat-free sour cream
• 1/2 cup fat-free mayonnaise
• 2 tsp Dijon mustard
• 1 tsp dried thyme
• 1/2 tsp salt, or more to taste
• 1/4 tsp black pepper, or more to taste
• 1/2 cup shredded reduced-fat Monterey Jack cheese, or reduced-fat Swiss cheese

Preparation

Step 1

Preheat oven to 350 deg. Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.

Whisk sour cream, mayo, mustard, thyme, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4 quart casserole dish (9x13). Top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup / serving.