Nutrition Facts
  Servings Per Recipe: 6
  Serving Size: 1 serving
Amount Per Serving
  Calories 379.9
  Total Fat 10.1 g
      Saturated Fat 5.1 g
      Polyunsaturated Fat 1.4 g
      Monounsaturated Fat 2.4 g
  Cholesterol 42.3 mg
  Sodium 814.7 mg
  Potassium 596.8 mg
  Total Carbohydrate 47.8 g
      Dietary Fiber 4.4 g
      Sugars 5.8 g
  Protein 22.5 g
  Vitamin A 13.9 %
  Vitamin B-12 3.1 %
  Vitamin B-6 2.7 %
  Vitamin C 7.2 %
  Vitamin D 0.6 %
  Vitamin E 0.8 %
  Calcium 25.8 %
  Copper 2.9 %
  Folate 6.4 %
  Iron 12.8 %
  Magnesium 3.8 %
  Manganese 8.3 %
  Niacin 15.1 %
  Pantothenic Acid     1.6 %
  Phosphorus     13.0 %
  Riboflavin 17.7 %
  Selenium 7.6 %
  Thiamin 30.2 %
  Zinc 6.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Easy Tuna Noodle Casserole

View the full Easy Tuna Noodle Casserole Recipe & Instructions
Submitted by: CHALIGAL155

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Easy Tuna Noodle Casserole

140 calories of No Yolk Broad Noodles, (1.33 oz)

77 calories of Cheddar Cheese, (0.17 cup, shredded)

35 calories of starkist chunk light Tuna in water (3 oz), (0.50 serving)

35 calories of Low Fat Cream of Mushroom Soup, (0.25 cup)

35 calories of Low Fat Cream of Mushroom Soup, (0.25 cup)

34 calories of Bread crumbs, dry, grated, plain, (0.08 cup)

19 calories of Peas, frozen, (0.17 cup)


Nutrition & Calorie Comments  

I madethis a couple of nights ago and we loved it. I used frozen mixed veggies, diced up 1/4 of an onion, diced 1 stalk of celery, and used 1/4 cup low fat grated parmesan cheese. I used sourdough whole wheat bread to make my bread crumbs. I used the Heart Healthy soups from campbell. AWESOME!!!! Submitted by:
CORAVET
(8/28/12)
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I've made this for years minus the cheddar soup, I always used low sodium soups-since they became available. The changes shake it up a bit for me, but it is good. Submitted by:
GINIEMIE
(8/27/12)
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ANY "cream of" soup works in this basic recipe.Even cream of tomato. But high sodium is a problem with Campbell's regular "cream of" soups. I saute up some celery and onion, and use cream of celery soup in mine. Any way to add extra vegetables... Pimiento for color is nice. Submitted by:
NANCYHOME247
(8/20/12)
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Using commercial soups is not the healthy choice. I make a basic white sauce; which I turn into mushroom sauce and another for a cheese sauce. There is never a need to use store bought soups unless you are crunching time. Too much sodium even in reduced options. Poor rating as unhealthy meal. Submitted by:
I_AM_EEVIE
(8/20/12)
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This was tasty, but I thought it had too many calories (at least for such a small serving - I know I'd be hungry later). I omitted the cheese entirely, halved the amount of bread crumbs (used Italian style) and added an onion. It was great! The soups do a great job of making the dish creamy! Submitted by:
JESSIELYNN1977
(7/25/12)
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This was good but I could easily leave off the bread crumbs from the top. They did not add to flavor but did add calories.
Submitted by:
HEALTHYDESIRE
(5/7/12)
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added can corn, used crushed potato chips instead of bread crumbs. Also added a just a splash of fat free milk because the mixture looked a little dry. Submitted by:
ENGLTEACH
(7/25/11)
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I thought it was a great recipe (DH, not so much b/c he said it had too much cheese - something a gal from WI could never object to!). I skipped the bread crumbs, used low sodium soups & doubled the peas. Just what the pg woman wanted! Submitted by:
NCONCORDIA
(5/16/11)
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Kids ate every single bite of it. I layered the 'glop' with low-fat mozzarella. It was delish - cheers. Submitted by:
SPIKELET67
(5/4/11)
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looking forward to trying this recipe! It has been a favorite for years (the higher calorie version). Will work at lowering the sodium as I'm restricted to 500 per meal! Submitted by:
JANETLP
(3/14/11)
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I substituted low sodium tuna, low sodium bread crumbs and low sodium cream of mushroom soup to bring the sodium amounts down. This was a very good recipe. My only suggestion is to add a bit of milk (maybe a half cup) to the soup mixture otherwise the sauce is too thick. Submitted by:
RGEROW
(2/17/11)
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Ate this for dinner last week, kept feeling like it was missing something (probably fat Lol). I probably wont make this again. Submitted by:
RNKMM1212
(10/5/10)
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Very good, but I think the NI may be wrong. I used the recipe calc and listed all ingredients and per serving (at 6 servings) the totals are: 623 cals, 14.3 g fat, 1360.5 mg sodium, 60.1 g carb, 6.4 g sugar, and 57.8 g protein. Maybe my math's wrong, but I think the info's a little off. Good though. Submitted by:
CHELSEA_ANNE
(8/26/10)
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Very good, just wish it was lower in carbs. Submitted by:
WHOZETHERE
(7/25/10)
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I haven't had canned mushroom soup in years, so I'll just add mushrooms with tlow-fat milk. The cheddar soup sounds great, though. Supper for tonight! Submitted by:
GRACESS
(3/15/10)
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I tasted it before I baked it and it was bland. I don't have any sodium problems so I added celery salt and a lot of black pepper. That helped to kick it up a notch. Submitted by:
MISTYJEAN10
(2/24/10)
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