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Tuna Noodle Dump Dinner
Ingredients
  • 2 ½ cups low-sodium chicken broth
  • ¾ cup heavy cream
  • ½ cup sour cream
  • 4 ounces cream cheese, at room temperature (about ½ cup)
  • 1 tablespoon Dijon mustard
  • 2 scallions, thinly sliced
  • Kosher salt and freshly ground black pepper
  • One 12-ounce bag wide egg noodles
  • Two 5-ounce cans white albacore tuna, drained and flaked
  • 1 ½ cups frozen peas, thawed
  • 8 ounces mild Cheddar, shredded (about 2 cups; preferably from a block and not pre-shredded)
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