Tuna Noodle Casserole

By cam_46

I double this recipe.... great for lunch leftovers!!

Ingredients

• 3 cups uncooked egg noodles
• 1 can (10.75 oz) reduced-fat cream of mushroom soup
• 1/2 cup milk
• 2 Tbl sour cream
• 1/2 teas ground mustard
• 1 can (5 oz) albacore white tuna in water
• 1/4 cup chopped roasted red peppers or peas (or both)
• 2 Tbl butter
• 10-15 crackers (saltines, ritz, potato chips... your choice)

Preparation

Step 1

Preheat oven to 400F. Cook the egg noodles according to package directions. Drain the noodles & set aside.
Combine the soup, milk, sour cream, & ground mustard in a large bowl. Then, stir in the tuna and red peppers and/or peas. Finally, mix in the noodles.
Lightly grease an 8X8" square baking dish with cooking spray. Then, add the noodle mixture to the dish and spread evenly.
Crumble the crackers/chips on top of the casserole (use extra if you like more crunch). Then, take the butter and slice into smaller pieces, dabbing 6-8 pieces around the cracker topping.
Bake for about 25-30 minutes or until bubbly and browned slightly on top.
Serve with warm rolls.