I did make it last week following this recipe I found on recipezaar.
I tweaked it a bit to suit our tastes and make it a bit healthier, and it went over much better. I loved it, and my husband said it was much improved over the traditional dish.
Tuna Noodle Casserole
1 – 8 oz. package whole wheat egg noodles (.49)
1 can cream of mushroom soup (.99)
1 (12 oz.) can flake tuna, drained (1.98)
6 oz. frozen peas (.99)
¼ tsp. salt
1/8 tsp. pepper
¼ tsp. paprika
½ c. milk (.49)
8 oz. sharp cheddar cheese (.99)
Cook the egg noodles and peas together in boiling water following package directions. Drain
Combine noodles, peas, tuna, paprika, salt and pepper in a bowl.
In a saucepan mix milk and soup and heat through.
Add 6 oz. cheese and stir until cheese is melted.
Add to noodle mixture and stir well.
Place in a 2 qt casserole dish coated with non-stick cooking spray.
Sprinkle remaining cheese on top.
Cover and bake at 425 for 20 minutes, until bubbly.
Makes 6 servings, $1.00 per serving.