Tuna-Noodle Casserole

4
Total Time
56 min
Prep
20 min
Cook
30 min
Serves
8
Difficulty
Easy

Ingredients

fat free sour cream

16 oz

fat free mayonnaise

½ cup(s)

Dijon Mustard

2 tsp

fresh parsley

2 tsp, chopped

table salt

½ tsp

black pepper

¼ tsp

cooked egg noodles

12 oz

fresh mushroom(s)

2 cup(s), sliced white

frozen green peas

1 cup(s), thawed

canned chunk white tuna in water

12 oz, drained and flaked

reduced-fat shredded Monterey Jack cheese

½ cup(s), or Swiss cheese

Instructions

  1. Preheat oven to 350°F. Spray 4-quart casserole dish with nonstick spray.
  2. Whisk together sour cream, mayonnaise, mustard, parsley, salt, and pepper in large bowl. Add noodles, mushrooms, peas, and tuna. Gently stir until combined well.
  3. 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.
  4. Per serving: 1 cup

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