Fat free sour cream
Fat free mayonnaise
2 tsp, chopped
Cooked egg noodles
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
- 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