Tuna Noodle Casserole submitted by ansondale
- 8 oz. medium egg noodles, uncooked
- 1/2 cup Reduced Fat or Light Sour Cream
- 1/2 cup fat free milk
- 1/3 cup GREY POUPON Dijon Mustard
- 1 can (6 oz.) white tuna in water, drained, flaked
- 1 pkg. (10 oz.) frozen peas and carrots, thawed
1. COOK noodles as directed on package; drain. Place in greased 3-quart baking dish.
2. MIX sour cream, milk and mustard until well blended. Add to noodles along with tuna and vegetables; mix lightly. Cover loosely with foil.
3. BAKE at 350°F for 25 to 30 minutes or until thoroughly heated.
Nutritional info: Serves 6
Calories per serving: 250
Fat grams: 6 g
recipe taken from WWW.KRAFTFOODS.COM
