Creamy Tuna-Noodle Casserole

Casserole, Seafood

Prep Time: 20 min Cook Time: prep: 20 min. bake: 25 min. Servings: 6 servings Source:

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

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, 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.

Nutrition

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.