Enjoy our Creamy Tuna Noodle Casserole tonight. A velvety cream cheese sauce takes the place of canned soup for a tuna noodle casserole they won't forget.
What You Need
Original recipe yields 6 servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/3 cup milk, divided
1 tsp. garlic powder
3 cups egg noodles, cooked
2 cans (5 oz. each) chunk light tuna in water, drained, flaked
1 cup frozen peas
1 can (4 oz.) sliced mushrooms, undrained
8 RITZ Crackers, crushed (about 1/3 cup)
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. butter, melted
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Let's Make It
Heat oven to 350ºF.
Mix cream cheese, 2 Tbsp. milk and garlic powder until blended. Combine noodles, tuna, peas, mushrooms and remaining milk in large bowl. Add cream cheese mixture; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
Bake 20 min. Meanwhile, mix cracker crumbs, Parmesan and butter until blended.
Stir noodle mixture; top with crumbs. Bake, uncovered, 5 min. or until crumb topping is golden brown.
Serve this family favorite with a smart side, such as a steamed vegetable, to round out the meal.
Substitute 1 cup chopped cooked chicken for the tuna.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.