We'd never say our tuna casserole is better than your grandmother's tuna casserole. (But we can't stop other people from saying it!)
What You Need
Original recipe yields 6 servings
4 cups medium egg noodles, uncooked
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
3/4 cup milk
1/4 cup finely chopped onion s
1 can (12 oz.) white tuna in water, drained, flaked
1 cup frozen peas
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Heat oven to 375°F.
Cook noodles as directed on package, omitting salt; drain.
Mix soup, milk and onions in large bowl until blended. Add noodles, tuna and peas; mix lightly.
Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with cheese.
Bake 30 to 35 min. or until heated through.
Stir 2 tsp. chopped fresh dill into noodle mixture before spooning into prepared casserole, topping with cheese and baking as directed.
Use Your Microwave
Assemble recipe as directed, substituting a microwaveable casserole dish for the ovenproof casserole dish. Microwave on HIGH 8 to 10 min. or until heated through, rotating dish after 5 min.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.