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Ingredients Jump to Instructions ↓

  1. 5 cups uncooked egg noodles

  2. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

  3. 1 cup (8 ounces) BREAKSTONE'S® Fat-Free Sour Cream

  4. 2/3 cup grated Parmesan cheese

  5. 1/3 cup 2% milk

  6. 1/4 teaspoon salt

  7. 2 cans (5 ounces each ) light water-packed tuna, drained and flaked

  8. 1 cup frozen peas, thawed

  9. 1/4 cup finely chopped onion

  10. 1/4 cup finely chopped green pepper TOPPING:

  11. 1/2 cup soft bread crumbs

  12. 1 tablespoon butter, melted

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk and salt. Stir in the tuna, peas, onion and pepper. Drain noodles; add to soup mixture. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.

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