Tuna Noodle Casserole

This is one of our favorite dishes. I make it a lot and we never get tired of it. Sometimes it's our lunch and dinner the following day. Other times it doesn't make it that long. This is the healthy version too so if you're looking for something low-fat it's perfect.

Tuna Noodle Casserole

12 oz uncooked egg noodles
12 oz water-packed tuna, drained
1 cup frozen green peas, thawed
1 cup frozen corn, thawed
16 oz. fat-free sour cream
1/2 cup fat-free mayo
2 tsp dijon mustard
2 tsp parsley, fresh chopped (dried is fine)
1/2 tsp salt (or more to taste)
1/4 tsp pepper (or more to taste)
1/2 cup shredded reduced-fat Monterey Jack cheese

Preheat oven to 350 degrees. Cook noodles according to the package directions. Drain and transfer to a large bowl. Fold in tuna, corn and peas.

Whisk sour cream, mayo, mustard, parsley, salt and pepper together in a separate bowl. Taste if you wish to see if you need more salt and pepper. Fold into noodle mixture. Transfer to a 4-quart casserole dish and top with cheese. Bake for about 30 minutes or until golden and bubbly.