Creamy Tuna-Noodle Casserole

 

Creamy Tuna-Noodle Casserole

Fish Noodle Casserole Ingredients

5 cups uncooked egg noodles

1 cup frozen peas

1 can (10-3/4 ounces) diminished fat decreased sodium dense cream of mushroom soup, undiluted

1 cup sans fat harsh cream

2/3 cup ground Parmesan cheddar

1/3 cup 2% milk

1/4 teaspoon salt

2 jars (5 ounces each) light fish in water, depleted and chipped

1/4 cup finely hacked onion

1/4 cup finely slashed green pepper

Beating:

1/2 cup delicate bread morsels

1 tablespoon margarine, liquefied

Fish Noodle Casserole Directions

Best-ever-tater-tot-casserole.

Preheat broiler to 350°. Cook noodles as indicated by bundle headings for still somewhat firm, adding peas during the last moment of cooking; channel.

In the mean time, in an enormous bowl, join soup, acrid cream, cheddar, milk and salt; mix in fish, onion and pepper. Add noodles and peas; throw to join.

Move to a 11x7-in. baking dish covered with cooking shower. In a little bowl, throw bread morsels with liquefied margarine; sprinkle up and over. 

Pasta-with-salsa-cruda.

Heat, revealed, 25-30 minutes or until effervescent. Cool. Partake in the Tuna-Noodle Casserole plans !!!

Creamy Tuna-Noodle Casserole VIDEO