Tuna Noodle Casserole 4
Source of Recipe
8 oz. medium egg noodles, uncooked
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup fat free milk
1/3 cup GREY POUPON Dijon Mustard (or less depending on your taste)
1 can (6 oz.) white tuna in water, drained, flaked
1 pkg. (10 oz.) frozen peas and carrots, thawed
COOK noodles as directed on package; drain. Place in greased 3-quart baking dish.
MIX sour cream, milk and mustard until well blended. Add to noodles along with tuna and vegetables; mix lightly. Cover loosely with foil.
BAKE at 350°F for 25 to 30 minutes or until thoroughly heated.
Makes 6 servings
Nutrition (per serving)
Total fat 6g
Saturated fat 2g