Tuna Noodle Casserole – HmF
Servings
8Serving size
about 1 1/2 cupsThis classic, one-dish dinner comes together quickly thanks to canned tuna and cream of mushroom soup.
Ingredients
| 16 ounces Egg noodles (whole grain is best) |
| 2 10.5-ounce can Cream Of Mushroom Condensed Soup |
| 1/4 cup Skim milk (0%) |
| 2 can Canned no-salt added tuna fish in water (drained) |
| 16 ounces Frozen peas |
| 1 dash Black pepper (to taste) |
| 1/8 tsp. Ground nutmeg |
| 2 ounce Parmesan cheese (grated) |
| 1 spray Spray olive oil (as needed) |
Instructions
Preheat the oven to 375°F (190°C).
Bring water in a medium sized pot to a boil. Add pasta and cook for 4-6 minutes. Drain and set aside.
While the pasta is cooking, place the mushroom soup, milk, tuna, peas, pepper, and nutmeg in a large bowl. Fold together gently.
Add the cooked pasta to the mushroom soup mixture and fold gently.
Spray a 9"x13" pan lightly with cooking spray. Place the tuna/noodle mixture in the pan and press down gently with a rubber spatula.
Top with shredded cheese and bake casserole until heated through and the top is golden brown, about 20 minutes.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.