Growing up, I absolutely hated tuna noodle casserole – it was guaranteed PB&J night!  Of course, that was back in the day of the terrible boxed stuff full of dried veggies and salty sauce.  Now that my tastes have changed and I have come to embrace all things tuna and noodles!  This recipe is a riff on the classic with the addition of mushrooms and it’s super-creamy.  What a perfect quick dinner that won’t gross out your kids!

TUNA NOODLE CASSEROLE WITH MUSHROOMS

Ingredients

• 12 Ounces Uncooked Egg Noodles
• 12 Ounces Canned Tuna, Drained
• 2 Cups Sliced Mushrooms
• 1 Tbs. Butter
• 1 Cup Frozen Green Peas, Thawed
• 16 Ounces Low-Fat Sour Cream
• 1/2 Cup Mayonnaise
• 2 Tsp. Dijon Mustard
• 2 Tsp. Parsley
• 2 Tsp. Garlic Salt
• 1/2 Tsp. Black Pepper
• 3/4 Cup Shredded Swiss Cheese

Instructions

• Preheat oven to 350 degrees.
• Saute mushrooms in butter until golden brown, about 4-5 minutes.  Set aside.
• Cook noodles according to package directions.  Drain and place in a large mixing bowl.
• Fold tuna, peas and cooked mushrooms into noodles.
• In a medium bowl, whisk together sour cream, mayo, mustard, parsley, garlic salt and pepper.
• Fold sour cream mixture into noodle mixture.
• Spray a 4-quart baking dish with non-stick cooking spray.  Pour mixture into baking dish and top with swiss cheese.
• Bake for 30 minutes, uncovered, until top is golden and casserole is bubbly.
• Serve immediately.

I’m overdue in posting this recipe for my friend Missy, but I hope she and you all love it.  Want to save some fat and calories?  Use fat-free sour cream and mayo and substitute breadcrumbs for the swiss cheese.  The consistency is still great with low-fat or fat-free dairy and the texture of the breadcrumbs makes up for the cheese.  Either way, I think you’ll find it better than that old box.  Dig in!