2 (10.75-oz) cans 98% fat-free cream of mushroom soup
1-1/2 cups low-fat milk
1/2 cup fat-free half-and-half
1/2 tsp dried thyme
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 teaspoon garlic powder
1 cup (4 oz) shredded reduced-fat cheddar
3 (5-oz) cans tuna fish, well drained
1-1/2 cups frozen peas
1/4 cup seasoned breadcrumbs
1/4 cup (1-oz) grated Parmigiano-Reggiano
Preheat the oven to 350°F. Spray a 9" x 13" baking dish with vegetable oil spray.
Bring a large pot of water to a boil. Add the noodles and cook until tender but still firm to the bite. Drain the noodles.
Heat the olive oil in a skillet over low heat. Add the onions and mushrooms and sauté until the onions are translucent and the mushrooms are cooked through, 5–6 minutes. Let cool.
Combine the cream of mushroom soup, milk, half-and-half, thyme, salt, pepper, and garlic powder in a large bowl. Add the noodles, cheese, tuna, peas, and the onions and mushrooms. Fold the ingredients together until combined.
Transfer the mixture to the prepared dish. Sprinkle the breadcrumbs and parmesan evenly on top. Bake for 40–45 minutes, until the top is golden brown and the casserole is bubbly. Let rest for 5–10 minutes before serving.
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