Creamy Tuna-Noodle Casserole

Creamy Tuna-Noodle Casserole Recipe photo by Taste of Home

Ingredients

• 5 cups uncooked egg noodles

• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

• 1 cup (8 ounces) fat-free sour cream

• 2/3 cup grated Parmesan cheese

• 1/3 cup 2% milk

• 1/4 teaspoon salt

• 2 cans (5 ounces each) light water-packed tuna, drained and flaked

• 1 cup frozen peas, thawed

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped green pepper

• TOPPING:

• 1/2 cup soft bread crumbs

• 1 tablespoon butter, melted

Directions

1. Cook noodles according to package directions.
2. Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk and salt. Stir in the tuna, peas, onion and pepper. Drain noodles; add to soup mixture.
3. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.

Originally published as Creamy Tuna-Noodle Casserole in Healthy Cooking December/January 2010, p53

Taste of Home