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Tuna Casserole With Peas

Maya Feller, M.S., RD, CDN, of Brooklyn-based Maya Feller Nutrition, has worked with many low-income families and is well-versed in the realities of putting food on the table that is healthy, tastes good, isn't time-prohibitive and is affordable. "A traditional tuna casserole provides both protein and carbohydrates to keep you full, and is kid-friendly and easy to make," she says about this tuna casserole recipe.

Active Time
10 mins
Total Time
40 mins
Yield
Serves 6

How to Make It

1. Step
Preheat over to 375°F. Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of water to a boil.
2. Step
Cook noodles in the pot of boiling water according to package instructions. Drain and rinse under cold running water. Transfer to a large bowl.
3. Step
Add mushroom soup, tuna, onion and peas to the noodles; stir until combined. Scrape the mixture into the prepared baking dish. Combine breadcrumbs and cheese in a medium bowl; sprinkle over the casserole.
4. Step
Bake until bubbly and lightly browned, 20 to 25 minutes.

Ingredients

  • 12 ounces egg noodles, preferably whole-wheat
  • 2 (11 ounce) cans condensed cream of mushroom soup
  • 3 (5 ounce) cans water-packed chunk light tuna, drained and flaked
  • 1 medium onion, finely chopped
  • 1 cup frozen green peas, rinsed under cold running water
  • 1 cup plain dry breadcrumbs, preferably whole-wheat
  • 1 cup shredded Cheddar cheese

Tags

High-ProteinNut-FreeSoy-Free

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