Tuna Casserole Recipe
a creamy tuna noodle casserole with a crunchy topping - goes great with peas!
Ingredients
- 2 small cans tuna
- 1/2 cup low fat mayo
- 1/2 cup skim milk
- 1 cup 2% grated sharp cheddar cheese
- 1 can 98% FF cream of mushroom soup
- 1 tsp. salt
- 1 cup chopped celery
- 1/3 cup diced onion
- 1/4 cup diced green pepper
- approx. 6 oz. egg noodles
- plain bread crumbs for topping
Directions
- Preheat oven to 425 degrees
- Cook noodles according to package directions
- Meanwhile, heat soup and milk in a medium saucepan until smooth
- Add remaining ingredients to soup mixture and heat until cheese is completely melted
- Mix noodles and soup mixture in a casserole dish
- Sprinkle top with bread crumbs
- Bake uncovered for 20-25 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 206 | 68% |
| Total Fat 23.3g | 29% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 828mg | 35% |
| Potassium 246mg | 7% |
| Total Carbs 2.78g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.95g | 1% |
| Protein 20.43g | 33% |
