Eleanor's Lighter Tuna Noodle Casserole

Submitted by MelMay

"The classic (there must be a million of these on here already!) with some healthier twists, as made by my gram."

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 6

ingredients

• 226.79 g wide egg noodles, cooked al dente
• 236.59 ml light mayonnaise or 236.59 ml fat-free mayonnaise
• 236.59 ml light sour cream or 236.59 ml fat free sour cream
• 118.29 ml grated parmesan cheese
• 118.29 ml nonfat milk
• 4.92 ml Dijon mustard
• 2.46 ml dried dill
• 2.46 ml celery seed
• kosher salt
• freshly cracked pepper
• 2 (340.19 g) can tuna, drained
• 236.59 ml frozen peas, thawed
• 118.29 ml diced red bell pepper
• 78.78 ml sliced green onion
• 59.14 ml breadcrumbs (optional)

directions

1. Preheat oven to 350. Butter 2qt. baking dish.
2. Cook noodles till slightly al dente, 4-5 min, drain.
3. Combine mayo, sour cream, parmesan cheese, milk, mustard and spices. Add hot noodles to this mixture in a large bowl.
4. Add tuna, peas, red pepper and green onions, turning gently till well combined.
5. Taste for seasoning and add salt and pepper to taste.
6. Pour mixture into buttered baking dish, sprinkle with bread crumbs if desired, and cover with tin foil.
7. Bake at 350 for 40-45 minutes, uncovering for last 5 minutes.