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Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole, by , is from How to Cook in Granny's Kitchen, 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!

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5 C. uncooked egg noodles
1 C. frozen peas
1 can (10 3/4 oz.) reduced fat reduced sodium condensed cream of mushroom soup, undiluted
1 C. fat free sour cream
2/3 C. grated Parmesan cheese
1/3 C. 2% milk
1/4 t. salt
2 cans (5 oz. each) light tuna, in water, drained and flaked
1/4 C. finely chopped onion
1/4 C. finely chopped green pepper
1/2 C bread crumbs
1 T. butter, melted

Preheat oven to 350. Cook egg noodles according to package directions for al dente, adding frozen 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 11 X 7 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.

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