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Rumbamel's Creamy Tuna Noodle Casserole with Peas is for Dinner.

Rumbamel's Creamy Tuna Noodle Casserole with Peas takes 15 minutes to prepare.

Rumbamel's Creamy Tuna Noodle Casserole with Peas takes 25 minutes to cook.

Rumbamel's Creamy Tuna Noodle Casserole with Peas makes 8 servings.

The ingredients for Rumbamel's Creamy Tuna Noodle Casserole with Peas are:

-1 c cream of mushroom soup from Aldi (it has wheat flour)
-2 cans (4 oz) mushrooms drained
-2 cans (4 oz) tuna in water, drained and flaked)
-1 c frozen peas, defrosted then measured
-1 1/4 c fat free evaporated milk
-1 c Kraft 2% Colby and Monterey Jack shredded cheese (divided, 1/2c for the mix and 1/2 c for the topping)
-2 T grated parmesan cheese(for the topping)
salt and pepper to taste
-20 oz (4 c) cooked Ronzoni Smart Taste rotini pasta cooled

Here is how you make Rumbamel's Creamy Tuna Noodle Casserole with Peas:

Mix all the ingredients but the pasta, 1/2 c Kraft cheese and the parmesan cheese in a 9 x 13 inch casserole dish while the pasta is cooking. Drain and cool rinse the pasta well. After the pasta is drained and somewhat cool, mix it well with the mix. Sprinkle the remaining 1/2 c Kraft shredded cheese on top and bake at 350 degrees for about 15 minutes then sprinkle the parmesan on and bake anotther 10 minutes or until brown and bubbly.Makes 8 servings.Enjoy!

The nutritional information for Rumbamel's Creamy Tuna Noodle Casserole with Peas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 385.1

• Total Fat: 6.9 g
• Cholesterol: 11.3 mg
• Sodium: 477.7 mg
• Total Carbs: 68.2 g
• Dietary Fiber: 8.6 g
• Protein: 20.8 g

The dietary needs meet for Rumbamel's Creamy Tuna Noodle Casserole with Peas is Low Fat