Tuna-Noodle Casserole

Prep Time
20 min
Cook Time
30 min
Recipe Details
  • 12 oz uncooked egg noodles
  • 12 oz water-packed tuna fish drained
  • 2 cup(s) button mushrooms, sliced
  • 1 cup(s) frozen green peas, thawed
  • 16 oz fat free sour cream
  • 1/2 cup(s) fat free mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp fresh parsley, fresh, chopped
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper, or more to taste
  • 1/2 cup(s) reduced-fat shredded Monterey Jack cheese, or reduced-fat Swiss cheese
  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, parsley, 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.
  4. This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme: make ahead pasta bakes and casseroles, click here.

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