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Nutrition Facts
Serving Size 1 (227g) Recipe makes 6 servings
Calories 360
Calories from Fat 74		(20%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 557mg		23%
Potassium 452mg		12%
Total Carbohydrate 45.6g		15%
	Dietary Fiber 4.2g	16%
	Sugars 4.4g
Protein 24.9g		49%
detailed view... how is this calculated?

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Tuna Fish Casserole

Recipe #153235 | 25 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Chef1MOM~Connie
Jan 25, 2006

A creamy and comfy dinner on chilly or cold nights. This is fast and economical. I offer credit to my mother-n-law who shared this recipe with me. SHE WAS THE GREATEST always willing to share her recipes, kindness and heart.

SERVES 6 -8 (change servings and units)

Ingredients

10-16 ounces egg noodles
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can peas
2 (6 ounce) cans tuna in water
5-6 ounces milk (1/2 of soup can)
1 teaspoon butter, pat

Directions

1
Cook noodles al dente as per package directions.
2
Combine mushroom soup and milk in a 10 x 10 casserole dish ( or similar in size).
3
Add in peas (drained).
4
Add in tuna in water (drained).
5
Mix gently as you do not want the tuna fish to mince. leave some chunks in there.
6
Add in cooked noodles and blend well.
7
Top with pat of butter.
8
Microwave for 5 minute stir.
9
Serve and enjoy.
10
*** Prep time does not include time to get noodle water to boil.
11
*** Can sizes vary, I generally use the standard size anywhere from 10-14 oz.

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Featured Reviews for This Recipe

From: BakinBaby

On Dec 7, 2008

DH and I liked it. The addition of peas was especially nice. I added a sprinkle of cornflake crumbs to give it a little crunch, and I thin it was a good idea. My grand-kids will certainly go for this. tagged in decembe beverage tag.. a keeper.

0 people found this review helpful

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From: mummamills

On Jun 3, 2008

came together easliy. used tuna in olive oil, well drained. 1/3 sprinkled with cheese for the grandkids (2 and 4) 1/3 with a custard topping for kids, (30 and 31) 1/3 with added chilli and garlic and custard topping. very versatile recipe, and a keeper!

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From: DEEP

On Jul 7, 2006

I tried this recipe with green peas, which is not one of my favorite veggies, so I was hesitant to rate the recipe. I just felt that was fair since my personeal tastes shouldn't affect a rating. But, today I re-made the recipe and subbed the green peas with 1lb. fresh wilted spinach...which IS a favorite of mine. It was wonderful! I made no other changes. AND, tonight I used a serving of leftovers, added an egg and some cheese and made a fritata for dinner. OH MY!!, what a wonderful, versitile recipe. Had to give you a great rating, though I did have to alter it a bit. On versitility alone, it deserves 5 stars. Will freeze some portions now, and have a few more ready to go fritata dinners on hand. Thanks!

2 people found this review helpful

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