Quick Tuna Casserole

This creamy casserole can be easily prepped in advance. Enjoy it with roasted sweet potatoes or winter squash for a colorful meal.

• Prep: 10 min
• Cook: 30 min
• Total: 40 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $0.84/serving

Dietary

• Pescatarian
• Low-Fat
• Low-Sugar

Tags

• comfort food
• quick
• bake
• savory
• classic
• crowd-pleaser
• budget-friendly

Ingredients

• 1 cup water
• 5 ounce egg noodles (wide)
• 1 can cream of mushroom soup (low-sodium)
• 0.33 cup skim milk
• 1 can tuna (packed in water, drained)
• 1 cup green peas (frozen)
• 1 cup bread crumbs

Instructions

1. Preheat oven to 350 °F. Bring 1 quart of water to a boil in a large pot and cook the egg noodles in the water for 2 minutes.
2. Cover the pot, remove from heat, and let stand for 10 minutes.
3. In the meantime, mix the water, soup, and milk together in a bowl.
4. Combine tuna and peas with the mixture and pour into a 1-quart casserole dish.
5. Drain the noodles well and combine with the tuna mixture.
6. Sprinkle the top with bread crumbs if desired.
7. Bake for 30 minutes.

Nutrition (per serving)

• Calories: 153
• Protein: 8.9 g
• Carbohydrates: 24.1 g
• Fat: 2.4 g
• Fiber: 2.3 g
• Sodium: 262 mg
• Saturated Fat: 0.6 g
• Sugar: 3.2 g
• Cholesterol: 27 mg