½ (16
ounce) package medium egg noodles
1 (10
3/4 ounce) can cream of celery soup
1 cup
light sour cream
½ cup
skim milk
2 (5
ounce) cans chunk light tuna in water, drained
½ cup
frozen peas
½ cup
chopped onion
1 ½ cups
crushed corn flakes
1
tablespoon butter, melted
Prepare noodles according to package directions; drain.
Meanwhile, in large bowl, combine soup, sour cream and milk;
salt and pepper to taste.
 |
| Gloop! |
Stir in tuna, peas, onion and cooked noodles.
 |
| Tuna gloop! |
Transfer to a 2-quart baking dish that has been sprayed with cooking spray.
Toss corn flakes with butter and sprinkle over the top of
casserole.
 |
| What they mean is "FRIGGIN' DROWN EVERYTHING IN CORN FLAKES." |
Bake in a preheated 375F oven 25-30 minutes or until golden brown
and bubbly.
 |
| SO MANY CORN FLAKES |
My Rating: 3/5 "Corn flakes aside (and it's almost impossible to put them aside when there's so many of them), this is satisfying but bland. A note in its favor is that it's pretty low-cal. If you enjoy tuna casserole, you'll enjoy this recipe."
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