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Tuna Noodle Casserole

April 16, 2013

I cannot believe that this was my very first time making tuna noodle casserole. Honestly! What was I waiting for. I loved it! I hope you like it too.

12 oz. uncooked egg noodles
12 oz. water-packed tuna fish, drained
2 cups fresh button mushrooms, cleaned and sliced
1 cup frozen green peas, thawed
16 oz. sour cream
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh parsley, chopped
1/2 teaspoon kosher salt, or more to taste
1/4 teaspoon black pepper, or more to taste
1/2 cup Swiss cheese, shredded

  • Pre heat oven to 350 degrees F.
  • Cook noodles according to package directions without added fat or salt. Drain and transfer to a large bowl.
  • Fold in tuna, mushrooms and peas.
  • Whisk sour cream, mayonnaise, mustard, parsley, salt and pepper together in a separate bowl.
  • Fold into noodle mixture.
  • Transfer to a 4-quart casserole dish, that has been sprayed with cooking spray.
  • Top with Swiss cheese.
  • Bake until top is golden and bubbly, about 30 minutes.
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