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tuna noodle casserole




Source of Recipe


weightwatchers.ca


List of Ingredients





12 oz uncooked egg noodles
12 oz water-packed tuna fish, drained
2 cup button mushroom(s), sliced
1 cup frozen green peas, thawed
16 oz fat-free sour cream
1/2 cup fat-free mayonnaise
2 tsp Dijon mustard
1 tsp dried thyme
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
1/2 cup shredded reduced-fat Monterey Jack cheese, or reduced-fat Swisss cheese




Recipe



Preheat oven to 350ºF (177ºC).

Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.

Whisk sour cream, mayonnaise, mustard, thyme, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving