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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (389g) Recipe makes 4 servings |
||
| Calories 640 | ||
| Calories from Fat 255 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.4g | 43% | |
| Saturated Fat 10.2g | 50% | |
| Monounsaturated Fat 7.8g | ||
| Polyunsaturated Fat 8.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 113mg | 37% | |
| Sodium 1140mg | 47% | |
| Potassium 741mg | 21% | |
| Total Carbohydrate 66.3g | 22% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 7.5g | ||
| Protein 30.2g | 60% | |
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Tuna Noodle Casserole
SERVES 4 -6 , 1 casserole
Ingredients
- 1 (10 1/4 ounce) can cream of celery soup
- 1 (6 ounce) can tuna, drained
- 1 (15 ounce) can Veg-All or mixed vegetables, drained
- 1/2 cup milk
- 1 cup cubed cheddar cheese
- 1/2 stalk celery, chopped finely
- 1 small onion, finely chopped (if you prefer, use onion powder)
- 1/2 cup mayonnaise
- 1 (8 ounce) package egg noodles, cooked (macaroni may be used)
Directions
1
Preheat oven to 350°F.2
prepare and mix all ingredients in large bowl and put into covered casserole dish to bake for 30-45 min or until bubbly.3
May be topped with buttered bread crumbs if crusty top is desired.
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- Course > Lunch/Snacks
- 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 > 3 or Less Steps
- Preparation > Equipment > Oven > Casseroles
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: Heather Reynolds in Virginia
On Sep 24, 2008
WOW! I Love this recipe and will be using it again and again! It was just what i was looking for. I didnt have mixed veggies so i used no veggies. We usually like to use just some peas in our tuna casserole. I will be throwing out my old tuna casserole recipe and replacing it with this recipe.
From: Jazze22
On Sep 5, 2008
Loved this recipe. The only thing I did different was use frozen veggies as that is what I had on hand. Thanks for the recipe.
From: Miss Annie
On Jan 10, 2003
I make this recipe exactly as directed except I used chunks of Velveeta cheese (all I had on hand). The casserole came out moist, and not dry at all. We really enjoyed this nostalgic recipe. I will definately use it again. Thanks for sharing it.
From: Charlotte J
On Oct 25, 2001
My family said this is another keeper. I only changes I made to this was the following: 1 1/2 cups of frozen vegetables and 12 ounces of tuna.
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