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WW Tuna Noodle Casserole
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1/2 c | Monterey Jack cheese |
1/4 t. | Pepper |
1/2 t | salt |
2 t | parsley |
2 t | Dijon mustard |
1/2 c | fat free mayonnaise |
16 oz | fat free sour cream |
1 c | frozen peas |
2 c | mushroom |
12 oz | canned tuna in water |
12 oz | egg noodles |
Preheat oven to 350.
Cook noodles as directed. Drain and transfer to large bowl. Fold in tuna, mushrooms and peas.
Whisk together remaining ingredients, reserving half the cheese. Fold sauce into noodle mixture.
Place in 4 qt. casserole. Top with cheese. Bake about 30 minutes until bubbly.
1 cup svg. = 6 points
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