I made this for the first time tonight. It was awesome! I tripled the recipe, so it would serve 12 or more, and added about 1 cup of peas (so 1/3 cup per a recipe). I had my whole family to cook for. This made a huge serving of it. I split it between two baking dishes, instead of 3. And I still think it came out great!
A few other things I added were, onion powder (not salt), and garlic powder. I also used a bit of sea salt in the noodles while they cooked. Just as a FYI Smart Taste is now making those "no yolk" style noodles with fiber! They are perfect for this recipe
Every one went for seconds (yeah that's how much it made!). This is going on the regular rotation. I'll probably make this one again next month. I want to try a few other recipes of her's for Tuna Noodle Casserole, but my dad said he wanted Tuna Noodle Casserole and he was out of town tonight. And since this one came out so good, I will make this one for him next month. After that I will try out a few other of Jo's Tuna casseroles. Other then that, this one was a home run!
Time Honored Tuna Noodle Casserole Serves 4 From Cooking Healthy Across America
1 (10 3/4 oz) can Healthy Request Cream of Mushroom soup 2 tabl. Land O Lakes no fat sour cream 1/4 cups (one 2 oz. jar) chopped pimiento, undrained 1 tsp. dried onion flakes 1/8 tsp. black pepper 2 (6 oz) cans white tuna, packed in water, drained and flaked 1 1/2 cup cooked noodles, rinsed and drained 1/3 cup (3/4 oz) crushed WOW potato chips
Preheat oven to 350 degrees. Spray and 8 x 8 baking dish with butter flavored cooking spray. In a large bowl, combine mushroom soup, sour cream undrained pimiento, onion flakes and black pepper. Add tuna. Mix well to combine. Stir in noodles. Spread mixture into prepared baking dish. Evenly sprinkle potato chip crumbs over top. Bake for 30 min. Place baking dish on a wire rack and let set for 5 min. Divide into 4 servings.
HINT: A self seal sandwich bag works great for crushing crackers.
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