Creamy Tuna-Noodle Casserole

  Dinner

When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna.

Creamy Tuna-Noodle Casserole

Average Rating: 4.428571

TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 6 servings.

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
  • 1/4 cup finely chopped green pepper

  • TOPPING:
  • 1/2 cup soft bread crumbs
  • 1 tablespoon butter, melted

Instructions

  • 1. Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1-1/3 cups: 340 calories, 8g fat (4g saturated fat), 63mg cholesterol, 699mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 25g protein.
Diabetic Exchanges:
3 starch, 2 lean meat, 1/2 fat.

Tags