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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My latest recipe for Tuna Noodle Casserole. It uses no 'cream of' condensed soup - I never seem to have them on hand and its just as easy to use non/less processed alternatives. You can use any combo of sour cream and mayo to make up a total of 1 cup Ingredients:
8 ounces noodles |
2 (7 ounce) cans tuna, well drained |
1/2 cup low-fat sour cream |
1/2 cup low-fat mayonnaise |
3/4 cup milk |
1 cup mushroom, sauteed |
1/4 cup frozen peas |
1 1/4 teaspoons salt |
1/4 teaspoon pepper |
1/2 cup cheddar cheese, shredded |
1/2 cup crouton |
1/4 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 350.
2. Cook and drain noodles. Return to pan.
3. Add to noodles: tuna, sour cream, mayonaise, milk, mushrooms, peas, salt, pepper and 1/4 cup shredded cheese. (you can either mix it all in now or put half on top of casserole in the next step.
4. Sprinkle 1/4 cup shredded cheese on top of casserole.
5. Crush croutons, as finely as you like. Sprinkle croutons over top of casserole.
6. Bake for 30-40 minutes.
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