Creamy Tuna Noodle Casserole

Enjoy our Creamy Tuna Noodle Casserole tonight. A velvety cream cheese sauce takes the place of canned soup for a tuna noodle casserole they won't forget.

Rated 4.1 from 78 votes

Prep Time

25M

Total Time

45M

Servings

6 servings, 1 cup each

What You Need

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread

1/3 cup milk , divided

1 tsp. garlic powder

3 cups egg noodles , cooked

2 cans (5 oz. each) chunk light tuna in water , drained, flaked

1 cup frozen peas

1 can (4 oz.) sliced mushrooms , undrained

8 RITZ Crackers , crushed (about 1/3 cup)

2 Tbsp. KRAFT Grated Parmesan Cheese

1 Tbsp. butter , melted

Instructions

1. Mix cream cheese, 2 Tbsp. milk and garlic powder until blended. Combine noodles, tuna, peas, mushrooms and remaining milk in large bowl. Add cream cheese mixture; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.

2. Bake 20 min. Meanwhile, mix cracker crumbs, Parmesan and butter until blended.

3. Stir noodle mixture; top with crumbs. Bake, uncovered, 5 min. or until crumb topping is golden brown.

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