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Tuna Noodle Casserole

servings: 6
Tuna Noodle Casserole

prep time

20

total time

45

ingredients

12

comments

Tuna Noodle Casserole

servings: 6
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 Hood® Light Sour Cream
  • 2/3 cup grated low fat Parmesan cheese
  • 1/3 cup Hood® Milk (1% or your preference)
  • 1/4 tsp. salt
  • 2 cans (5 ounces each) light tuna in water, drained and flaked
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1/2 cup soft bread crumbs
  • 1 Tbsp. dairy-free "butter" spread
DIRECTIONS:
directions
Preheat oven to 350°F. 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.
Credit: ComebackMomma.com
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