Seafood: Tuna Noodle Casserole by Numbi

posted by Numbi 04-26-102 8:04 AM

Tuna Noodle Casserole

cooked broad egg noodles (about 1 1/2 cups dry)
1 small onion, chopped fine
1 garlic clove minced
1 can water packed chunk tuna, well drained
1 cup frozen mixed vegetables, lightly cooked and well drained
1 (10 oz) can lower fat cream of mushroom or celery soup
1/2 cup low-fat sour cream
1/2 cup 1% milk
1/2 cup low fat mozzarella cheese mixed with
1/2 cup low fat sharp cheddar cheese
parmesan cheese for sprinkling
salt and pepper to taste

Saute onion and garlic in about 1 teasp oil until soft not brown. Add soup, milk and sour cream, blend well.

In a greased casserole dish add cooked pasta. Toss with soup mixture. Fold in mixed vegetables and lastly break up tuna into pieces and fold in. Sprinkle with cheese mixture and lastly with a generous sprinkling of parmesan. At this point you can cover it with plastic wrap and refrigerate overnight.

To bake: heat oven to 350 and bake 30 - 45 minutes. Let rest before serving about 15 minutes.

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