Tuna Noodle Casserole


5 cups egg noodles

1 cup frozen peas

1 can cream of mushroom soup

1 cup sour cream

2/3 cup Parmesan cheese

1/3 cup milk

1/4 teaspoon salt 2 cans tuna in water, drained and flaked

1/4 cup onion, finely chopped

1/4 cup bell pepper, finely chopped


1/2 cup soft bread crumbs

1 tablespoon butter, melted

Preheat oven to 350.

Cook noodles according to directions for al dente, adding peas one minute before they are done; drain.

Combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper.

Add noodles and peas; toss to combine.

Transfer to an 11" x 7" baking dish coated with cooking spray.


Toss bread crumbs with melted butter; sprinkle over top.

Bake, uncovered, 25-30 minutes.
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