3 cups cooked noodles, rinsed and drained
1 cup frozen peas
1 tablespoon dried onion flakes
1 can Campbell’s Healthy Request Cream of Mushroom soup
1 can tuna, packed in water, drained and flaked
1 scant cup Kraft shredded reduced-fat Cheddar cheese
1 tablespoon Dijon Mustard
1/8 teaspoon black pepper


Preheat oven to 350F. In a large bowl, combine noodles, onion and mushroom soup. Add tuna, cheese, mustard and pepper. Pour into an 8x8 inch baking dish sprayed with butter flavored cooking spray. Cover and bake 30 minutes. Uncover and bake for another 5 minutes.

JoAnna Lund combined her two favorite dishes: macaroni and cheese and tuna noodle casserole.

Cheesy Tuna Noodle Bake
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