Tuna-Noodle Casserole

Tuna-Noodle Casserole
Tuna-Noodle Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    oz uncooked egg noodles

  • 12

    oz water-packed tuna fish, drained

  • 2

    cup(s) button mushrooms, sliced

  • 1

    cup(s) frozen green peas, thawed

  • 16

    oz fat-free sour cream

  • 1/2

    cup(s) fat-free mayonnaise

  • 2

    tsp Dijon mustard

  • 2

    tsp fresh parsley, fresh, chopped

  • 1/2

    tsp table salt, or more to taste

  • 1/4

    tsp black pepper, or more to taste

  • 1/2

    cup(s) shredded reduced-fat Monterey Jack cheese, or reduced-fat Swiss cheese

Directions

Preheat oven to 350ºF. 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, mayonnaise, mustard, parsley, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.

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