HOW TO MAKE TUNA NOODLE CASSEROLE

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TUNA NOODLE CASSEROLE IV










TUNA NOODLE CASSEROLE IV

TUNA NOODLE CASSEROLE INGREDIENTS
  • 8 oz yolk-free, whole wheat wide egg noddles
  • 1/2 cup finely chopped onion
  • 1 (10 oz can) condensed, reduced-fat cream of mushroom soup
  • 1/2 cup light sour cream
  • 1/8 tsp. ground red pepper
  • 12 oz white tuna, packed in water, drained, broken into chunks
  • 1-1/2 cups frozen baby peas
  • 1 slice whole wheat bread
  • 1/2 tsp paprika
  • 1/2 cup low-fat milk
TUNA NOODLE CASSEROLE INSTRUCTIONS
Preheat oven to 350°F.

Spray a 2-1/2 quart casserole dish with cooking spray.

Cook noodles in large saucepan as directed. Coat a large skillet with cooking spray. Add onion, cook 4-5 minutes. Stir in soup, sour cream, milk and red pepper until well blended. Remove from heat.

Drain noodles; return noodles to pan. Add soup mix, tuna and peas. Toss well. Transfer mix to casserole dish.

Prepare fresh breadcrumbs: Tear bread into pieces, place in bowl of food processor. Process until finely minced. Sprinkle evenly over casserole. Top with paprika. Spray top of casserole with cooking spray.

Bake 30-35 minutes or until heated through...enjoy the tuna noodle casserole !

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