Fish

OLSEN - Baked Tuna Casserole w/ Sour Cream and Yogurt is for Dinner.

OLSEN - Baked Tuna Casserole w/ Sour Cream and Yogurt takes 25 minutes to prepare.

OLSEN - Baked Tuna Casserole w/ Sour Cream and Yogurt takes 35 minutes to cook.

OLSEN - Baked Tuna Casserole w/ Sour Cream and Yogurt makes 6 servings.

The ingredients for OLSEN - Baked Tuna Casserole w/ Sour Cream and Yogurt are:

3 - 5 Oz Cans Albacore Tuna Fish in Water
1 cup Yogurt Plain Greek Yogurt, non-fat
1 Cup Breakstone Fat Free Sour Cream
1.25 cup Milk, nonfat (skim milk)
2 - 4 oz cans sliced mushrooms
1 Can Peas
2 tsp Salt
1/2 tsp Pepper, black
1/2 tsp Garlic powder
3 tbsp Margarine-like spread, Country Crock, regular
1/2 Cup Reduced Fat, Shredded Colby Jack Cheese
4 tbsp Parmesan Cheese, grated
4 tbsp panko bread crumbs
12 oz Bag Egg Noodles, No Yolks, Dumpling, 12 oz Bag/6 Servings

Here is how you make OLSEN - Baked Tuna Casserole w/ Sour Cream and Yogurt:

Prepare Egg Noodles Per Instructions.In large bowl, combine:Tuna (Drained), Peas (Drained), Mushrooms (Drained), Yogurt, Milk, Sour Cream, Salt, Pepper and Garlic Powder. Mix well.Add cooked egg noodles and mix well.Pour mixture into greased baking dish.Melt 3 Tbsp of Margarine, add bread crumbs, and cheeses, mix well and spread over top of noodle mixture.Bake at 350 degrees for 35 minutes, until topping is golden and crunchy.Serving Size: 6 Servings - Approximately 2 Cups EachNumber of Servings: 6Recipe submitted by SparkPeople user ARNIE77.

The nutritional information for OLSEN - Baked Tuna Casserole w/ Sour Cream and Yogurt is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 476.1

• Total Fat: 9.7 g
• Cholesterol: 36.6 mg
• Sodium: 1,583.6 mg
• Total Carbs: 60.8 g
• Dietary Fiber: 5.3 g
• Protein: 34.5 g

The dietary needs meet for OLSEN - Baked Tuna Casserole w/ Sour Cream and Yogurt is Low Fat