Zesty Tuna Noodle Bake

zephanie's Note:

I started making this recipe when I was looking for a way to make a tuna casserole without condensed soup or canned veggies, and couldn't quite find the combination of ingredients I liked. After coming up with this recipe, I have never looked back! My family devours this casserole, and it always comes out creamy and tangy with the perfect amount of spiciness. Serve with extra black pepper and hot sauce and a cold beer!

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8

Yield: 1.0 casserole

• 8 ounces elbow macaroni
• 4 ounces reduced-fat cream cheese , softened
• ½ cup low-fat mayonnaise
• ½ cup low-fat sour cream
• 1 -2 tablespoon hot sauce (preferably Frank's)
• 1 -2 teaspoon fresh ground black pepper
• 2 large stalk celery , diced
• 1 medium onion , diced
• 1 cup frozen peas , thawed
• 3 (5 ounce) cans tuna in water , drained
• 1 ½ cups grated sharp cheddar cheese

Directions:

1. Preheat oven to 350 degrees F.
2. Combine cream cheese, mayo, sour cream, hot sauce and pepper.
3. Add vegetables and tuna to sauce mixture.
4. Cook macaroni until extra-firm, about 6 minutes. (Make sure your pasta water is well-seasoned and your casserole will not need any additional salt).
5. Drain macaroni and mix with other ingredients.
6. Pour into greased casserole dish and top with grated cheese.
7. Bake at 350 for 20 minutes, then turn heat to 400 until cheese reaches desired crispiness.