Tuna and Sweet Pea Noodle Bake

• 8 oz (about 2 cups) egg noodles
• 1 can (14.5 oz) diced tomatoes
• 1 can (5 oz) tuna, drained
• 1 cup frozen sweet peas
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup milk
• 1/2 cup sour cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook noodles according to package instructions; drain and set aside.
3. 3 In a saucepan, melt butter over medium heat. Stir in flour to create a roux.
4. 4 Gradually whisk in milk, stirring constantly until thickened.
5. 5 Remove from heat and stir in sour cream, diced tomatoes, and cheeses until melted.
6. 6 Season with garlic powder, paprika, salt, and pepper.
7. 7 Fold in cooked noodles, tuna, and sweet peas until well combined.
8. 8 Transfer mixture to a greased 9x13 inch baking dish.
9. 9 Bake for 25-30 minutes until bubbly and golden on top.
10. 10 Garnish with parsley before serving.

Equipment

• 9x13 inch baking dish
• saucepan
• whisk

Variations

• Add crumbled bacon for a smoky twist.
• Use whole wheat noodles for a healthier option.

Substitutions

• Substitute sour cream with Greek yogurt for a lighter version.
• Use canned peas if fresh or frozen aren't available.

Pairings

• Steamed broccoli
• Cornbread muffins

Nutrition

Tips

• For extra flavor, sauté minced garlic in the butter before making the roux.
• Let the bake rest for 5 minutes before serving for easier serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake at 375°F until heated through.

Serving Suggestions

• Serve with a crisp green salad for a balanced meal.
• Pair with garlic bread for added yum factor.

FAQ