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Tuna-Noodle Casserole

Recipe by:

Not your ordinary tuna-noodle casserole. Mushrooms, green beans, and sweet peppers add color and flavor to this family-pleasing dish.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:
Baking dish of tuna-noodle casserole

4 ounces dried medium noodles

1 (10 ounce) package frozen whole or cut green beans

1/4 cup fine dry bread crumbs

1 tablespoon butter or margarine, melted

2 tablespoons butter or margarine

1 cup sliced fresh mushrooms

1 medium red or green sweet pepper, cut into bite-size strips

1 medium onion, chopped

1/2 cup sliced celery

2 cloves garlic, minced

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon ground black pepper

1 (9 ounce) can tuna (water-pack), drained and broken into chunks

  1. Preheat oven to 350 degrees F.
  2. Cook noodles according to package directions, adding the green beans the last 3 minutes of cooking. Drain and set aside. Meanwhile, toss the bread crumbs with the 1 tablespoon melted butter; set aside.
  3. In a large skillet melt 2 tablespoons butter over medium heat. Add mushrooms, sweet pepper, onion, celery, and garlic. Cook and stir until vegetables are tender. Stir in flour, salt, mustard, and black pepper. Add LACTAID® Reduced Fat 2% Milk all at once; cook and stir until thickened and bubbly. Stir in tuna, cooked noodles, and green beans.
  4. Spoon tuna mixture into a 1 1/2-quart au gratin dish or oval baking dish. Sprinkle bread crumb mixture atop casserole. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until heated through and bread crumbs are golden.

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 1 1/2 cups

Amount Per Serving

Calories 433
Total Fat 13.53g
Calories from Fat 120.86kcal
Saturated Fat 6.32g
Cholesterol 68.21mg
Sodium 712.85mg
Total Carbohydrate 48.88g
Dietary Fiber 4.83g
Sugars 12.41g
Protein 28.72g
Calcium 235.19mg

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