Tuna-Noodle Casserole


  • 5 cups uncooked egg noodles (about a half bag 6+ oz.)
  • 1 cup frozen peas
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 3/4 cup fat-free sour cream
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup 2% milk plus a little
  • 1/2 Teaspoon salt
  • 1/4 to Teaspoon Pepper
  • 2 cans (5 ounces each) light tuna in water, drained and flaked
  • 1/4 to 1/2 cup finely chopped onion - Saute in a little Olive Oil with the garlic and Jalapenos
  • 1 Teaspoon Garlic
  • 5 to 6 Jalapeno slices


  • 1/2 cup Pankpo bread crumbs
  • 1 tablespoon butter, melted



Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.

Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna and onion mixture.  Add noodles and peas, toss to combine.

Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.



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© John Hatcher