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Easy Tuna Noodle Casserole

This is an old tried and true family favorite, for many a comfort food.  Here it is lightened up with reduced sodium, low fat soup and non-fat milk.  We also suggest whole-wheat egg noodles for the added fiber but it is good either way.

  Makes 4 servings, about 1 1/3 cups each
  Prep Time: 15 minutes
  Total Time: 15 minutes
  Ease of Preparation: Easy

 6 ounces egg noodles (preferably whole-wheat) 
 10 ¾ oz can Healthy Request Campbell’s Cream of Mushroom Soup (condensed)
 5 ounces canned chunk light tuna drained 
 ½ cup frozen peas, thawed 
 ½ cup non-fat milk 
 ½ cup grated parmesan cheese


1. Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.

2. In a sauce pan heat the soup and milk, stirring to make it nice and thick.  Add the drained tuna and thawed peas.  Continue to stir until heated through, remove from heat and add ¼ cup of Parmesan, stir until melted.

3. Spoon Tuna mixture over noodles and sprinkle the remaining ¼ cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

Nutritional Notes: 340 Calories; 9 g Fat; 4 g Sat; 3 g Mono; 85 mg Cholesterol; 40 g Carbohydrates; 22 g Protein; 3 g Fiber; 700 mg Sodium; 593 mg Potassium