Preheat oven to 400 degrees. Spray a 2-quart baking dish with nonstick cooking spray; set aside.
A few That's Smart! pantry staples are all you need to make this comforting and classic Midwestern tuna and noodle casserole.
Servings and Ingredients
|1||(12-oz.) pkg. That's Smart! egg noodles|
|1||(10.5-oz.) can That's Smart! condensed cream of mushroom soup|
|1||(8-oz.) container Hy-Vee light sour cream|
|½ c.||That's Smart! 2% reduced-fat milk|
|1||(12-oz.) pkg. That's Smart! frozen sweet peas|
|2||(5-oz. each) cans Hy-Vee canned chunk light tuna, drained|
|1||(2.8-oz.) container Hy-Vee French fried onions|
Things To Grab
- 2-quart baking dish
- Hy-Vee nonstick cooking spray
Bring a large pot of lightly salted water to boiling. Cook egg noodles for 5 minutes. Drain; set aside.
In a large bowl, mix together condensed cream of mushroom soup, sour cream, milk, peas, and canned tuna. Once combined, toss with cooked noodles and spoon into prepared pan. Top with French fried onions.
Bake casserole for 15 to 20 minutes or until hot and bubbly. Remove from oven and cool slightly before serving.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 85mg
- Sodium: 570mg
- Total Carbohydrates: 62g
- Protein: 23g
Hy-Vee Test Kitchen