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Creamy Tuna Noodle Casserole Recipe

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This recipe for Creamy Tuna Noodle Casserole is from Nancy White Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c. uncooked egg noodles
1 c. frozen peas
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 c. grated Parmesan cheese
1/3 c. 2% milk
1/4 teaspoon salt
2 cans (5 ounces each) light tuna in water, drained and flaked
1/4 c. finely chopped onion
1/4 cup finely chopped green pepper
TOPPING:
1/2 cup soft bread crumbs
1 tablespoon butter, melted
Directions:
Directions:
Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain. Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 6 servings.

 

 

 

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