Categories: pasta

Ingredients

• 12 oz uncooked egg noodles
• 12 oz water-packed tuna fish, drained
• 2 cup button mushrooms, sliced
• 1 cup frozen green peas, thawed
• 16 oz fat-free sour cream
• 1/2 cup fat-free mayonnaise
• 2 tsp Dijon mustard
• 1 tsp dried thyme
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper, or more to taste
• 1/2 cup shredded reduced-fat Monterey Jack cheese, or reduced-fat Swiss cheese

Directions

1. Preheat oven to 350ºF.

2. Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.

3. Whisk sour cream, mayonnaise, mustard, thyme, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.

Email to a friend | Print this recipe | Back