Creamy Tuna Noodle Casserole
(from staceydan’s recipe box)
1-1/3 cups equals 340 calories, 8 g fat (4 g saturated fat), 63 mg cholesterol, 699 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
Categories: Fish
Ingredients
- 5 cups uncooked egg noodles
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1 cup (8 ounces) 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 water-packed tuna, drained and flaked
- 1 cup frozen peas, thawed
- 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
- Cook noodles according to package directions.
- Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk and salt. Stir in the tuna, peas, onion and pepper. Drain noodles; add to soup mixture.
- Transfer to an 11-in. × 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.