We make this tuna noodle casserole recipe with canned tuna, tender vegetables, cream of mushroom soup and egg noodles. Top it off with a crisp bread crumb topping for a warm and cozy meal-in-one.

Ingredients

• 5 cups uncooked egg noodles
• 1 cup frozen peas
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup fat-free sour cream
• 2/3 cup grated parmesan cheese
• 1/3 cup 2% milk
• 1/4 teaspoon salt
• 2 cans (5 ounces each) light tuna in water, drained and flaked
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 1/2 cup soft bread crumbs
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
2. Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine.
3. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.