Ingredients
12 oz uncooked egg noodles
12 oz water-packed tuna fish, drained
2 C button mushroom(s), sliced
1 C frozen green peas, thawed
16 oz FF sour cream
1/2 C FF mayonnaise
2 tsp Dijon mustard
1 tsp dried thyme
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1/2 C shredded RF Monterey Jack cheese
or RF Swisss cheese
Preheat oven to 350ºF.
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, thyme, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.
