Tuna Noodle Casserole
servings: 6
prep time
20
total time
45
ingredients
12
Tuna Noodle Casserole
servings: 6
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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
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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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