Creamy Tuna Casserole

Adapted from Taste of Home Magazine

  • 7 ozs no yolk wheat noodles, cooked
  • 10 3/4 ozs low-fat cream of mushroom soup
  • 8 ozs light sour cream
  • 2/3 cup parmesan cheese, grated
  • 1/3 cup fat-free milk
  • 1/2 tsp salt
  • 12 ozs tuna in water, drained and flaked
  • 4 ozs frozen peas, thawed
  • 1/2 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • Topping:
  • 1/4 cup bread crumbs
Creamy Tuna Casserole
Preheat oven to 350. Prepare a 11"x7" dish with cooking spray set aside. In a mixing bowl, combine mushroom soup, sour cream, parmesan cheese, miik, and salt. Mix well; set aside. In a small skillet, cook onions, peppers, and peas until vegetables are tender. Add cooked noodles and onion mixture to soup mixture. Mix well. Spread into prepared dish. Sprinkle bread crumbs evenly over top. Bake for 30 minutes, or until heated through.
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Posted: 11/12/2015
Rated by 0 users (0.00)
WW Points* : 4.24
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 231
Calories from Fat 45 (20%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 21g 7%
Sodium 578mg 24%
Potassium 0mg 0%
Total Carbohydrate27g 9%
Dietary Fiber 4g 16%
Sugars 4g
Protein 21g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.