TOTAL TIME: Prep: 20 minutes Bake: 25 minutes MAKES: 4 servings
Ingredients
4 cups uncooked egg noodles
1 cup frozen peas
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup (8 ounces) fat-free sour cream or ( chicken broth)
2/3 cup grated Parmesan cheese (optional )
1/3 cup 2% milk or (chicken broth)
1/4 teaspoon salt
2 cans (5 ounces each) light tuna in water, drained and flaked
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
TOPPING:
1/2 cup soft bread crumbs
1 tablespoon butter, melted
Directions:
1 . Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
2 . Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine.
3 . Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 6 servings.
TIP: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Heart healthy
