Creamy Tuna Casserole | Anita's Tried & Heart Healthy Recipes
Adapted from Taste of Home Magazine - 7 ozs egg noodles, cooked - 10 3/4 ozs low-fat cream of mushroom soup - 8 ozs light sour cream - 2/3 cup parmesan cheese,
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Ingredients
- 7 ozs egg 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
- 1/4 cup bread crumbs
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