Total Time
25mins
Prep 10 mins
Cook 15 mins

My kids love tuna and I needed a new healthy recipe for them and me.

Ingredients Nutrition

  • 1 tablespoon Smart Balance butter spread
  • 1 cup 1% low-fat milk
  • 1 (10 1/2 ounce) reduced-sodium cream of mushroom soup
  • 1 tablespoon lemon juice
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 2 (6 ounce) cans low-sodium tuna in water, drained and flaked
  • 13 cup fresh breadcrumb
  • 1 cup frozen peas
  • 3 cups hot cooked egg noodles

Directions

  1. Preheat oven to 450 degrees r.
  2. Melt margarine in saucepan over medium-high heat. Add milk and soup. Cook 3 minutes; stir constaantly with a whisk. Combine soup mixture, noodles and all incredients except bread crumbs in a 2 quart casserole. Sprinkle bread crumbs on top. Bake at 450 degrees F 15 minutes or until bubbly.

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