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Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole is from Three Generations of Recipes, 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 cups uncooked egg noodles
1 cup frozen peas
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup 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 tuna in water, drained and flaked
1/4 cup finely chopped onion

TOPPING:
1/2 cup soft bread crumbs or panko
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 and onion. 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.

 

 

 

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