Creamy Tuna Noodle Casserole

By KeyIngredient

Ingredients

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1/3 cup milk, divided
• 1 tsp. garlic powder
• 3 cups egg noodles, cooked
• 2 cans (5 oz. each) chunk light tuna in water, drained, flaked
• 1 cup frozen peas
• 1 can (4 oz.) sliced mushrooms, undrained
• 8 RITZ Crackers, crushed (about 1/3 cup)
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1 Tbsp. butter, melted

Preparation

Step 1

Heat oven to 350ºF.

Mix cream cheese, 2 Tbsp. milk and garlic powder until blended. Combine noodles, tuna, peas, mushrooms and remaining milk in large bowl. Add cream cheese mixture; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.

Bake 20 min. Meanwhile, mix cracker crumbs, Parmesan and butter until blended.

Stir noodle mixture; top with crumbs. Bake, uncovered, 5 min. or until crumb topping is golden brown.