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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (196g) Recipe makes 12 servings |
||
| Calories 359 | ||
| Calories from Fat 97 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 932mg | 38% | |
| Potassium 329mg | 9% | |
| Total Carbohydrate 41.9g | 13% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 3.7g | ||
| Protein 22.9g | 45% | |
Tuna Noodle Casserole
By: megnbrycesmom
Sep 11, 2006
I was suprised to see my tuna noodle casserole recipe is somewhat different from the others on zaar. So here it is--absolutely nothing fancy about it. Just simple, comfort food at its most 1950ish.
SERVES 12
Ingredients
- 12 ounces egg noodles
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1 cup skim milk
- 18 ounces canned tuna fish, drained
- 10 ounces frozen peas
- 1 cup shredded cheddar cheese
- 2 cups seasoned bread crumbs
- 2 tablespoons butter, melted
Directions
1
Cook noodles per package directions.2
Mix noodles, soup, milk, tuna, peas, cheese and put in a 9x13 casserole.3
Mix the bread crumbs and butter and sprinkle over the top.4
Bake at 375F for about 30 minutes.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Fish > Saltwater > Tuna
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Color Guard Mom
On Jan 13, 2008
Very very good! We both loved it. I think next time though I'll cut back on the bread crumbs, maybe down to half. Very easy to make and will be adding this to my Favorites Cookbook. Thanks for posting! Tagged for Potluck Tag Game.
From: Sydney Mike
On May 1, 2007
Made for PAC, Spring 2007 ~ This recipe really brought back memories, 'cause my mom was big on tuna & peas & casseroles! I did tweek it a little in that I used one can of cream of vegetable soup & one can of cream of chicken soup! Then I cut back on the cheese to about 3/4 cup ~ The result was a great tasting tuna dish, well worth making again! Thanks for posting this one!
From: Mysterygirl
On Dec 11, 2006
I liked this. I've made tuna casserole in the past using a box of mac and cheese but I liked this just as much, maybe better. It's the kind of quick to through together and easy comfort food that is nice after working long hours. We will be eating this again in our house.
From: Annacia
On Nov 27, 2006
I have made a lot of tuna casseroles and it has always been something that has been well accepted. Adding cheese to it was a new turn for me and why I decided to try this one, Unfortunately neither the DH or myself cared much for the cheese with tuna and mushroom soup base. I don't really think it's a fault of the recipe at all, just our tastes, also, I think it could have used some onion. I'm glad that we tried it but I won't be adding cheese to a Tuna Noodle casserole again
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