Quick Tuna Casserole
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Serves6 (3/4 cup each)
SWAP ScoreWhat's this?
Ingredients
- 4 cups water
- 5 ounces egg noodles, wide
- 1 10.75-ounce can cream of mushroom soup
- 1/3 cup milk, non-fat
- 1 5-ounce can tuna, packed in water, drained
- 1 cup green peas, frozen
- 1 cup bread crumbs, plain
Directions
- Preheat oven to 350 degrees.
- Bring 1 quart of water to a boil in a large pot and cook the egg noodles in the water for 2 minutes.
- Then, cover the pot, remove from heat and let stand for 10 minutes.
- In the meantime, mix the soup and milk together in a bowl.
- Combine tuna and peas with the mixture and pour into a 1-quart casserole dish.
- Drain the noodles well and combine with the tuna mixture.
- Sprinkle the top with bread crumbs. Bake for 30 minutes until bubbly.
Recipe Tips
Use any type of milk in this recipe.
Nutrition Facts
Quick Tuna Casserole
Amount Per Serving (3/4 cup eachg)
Calories 203
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 20mg
7%
Sodium 457mg
19%
Potassium 255mg
7%
Total Carbohydrates 27g
9%
Dietary Fiber 3g
12%
Sugars 5g
Protein 12g
24%
Vitamin A
6%
Vitamin C
6%
Vitamin D0%
Calcium
8%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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