- Total Time
fat free sour cream16 oz
fat free mayonnaise½ cup(s)
Dijon Mustard2 tsp
fresh parsley2 tsp, chopped
table salt½ tsp
black pepper¼ tsp
cooked egg noodles12 oz
fresh mushroom(s)2 cup(s), sliced white
frozen green peas1 cup(s), thawed
canned chunk white tuna in water12 oz, drained and flaked
reduced-fat shredded Monterey Jack cheese½ cup(s), or Swiss cheese
- Preheat oven to 350°F. Spray 4-quart casserole dish with nonstick spray.
- Whisk together sour cream, mayonnaise, mustard, parsley, salt, and pepper in large bowl. Add noodles, mushrooms, peas, and tuna. Gently stir until combined well.
- Transfer tuna mixture to prepared casserole dish or baking dish. Sprinkle with Monterey Jack. Bake until top is golden and filling is bubbly, about 30 minutes.
- Per serving: 1 cup