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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 263.1
  • Total Fat: 5.4 g
  • Cholesterol: 14.8 mg
  • Sodium: 400.8 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 19.9 g

View full nutritional breakdown of Tuna Noodle Casserole (Accurate!) calories by ingredient
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Tuna Noodle Casserole (Accurate!)

Submitted by: PLEEBLES

Introduction

This is a recipe for Tuna Noodle Casserole that I got off of SparkPeople but the low calories made me suspicious. So I entered it again myself to calculate and found it was inaccurate. This is a recipe for Tuna Noodle Casserole that I got off of SparkPeople but the low calories made me suspicious. So I entered it again myself to calculate and found it was inaccurate.
Number of Servings: 4

Ingredients

    2 cups egg noodles
    1 can tuna, packed in water
    1 cup frozen peas
    1 cup canned mushrooms
    1 can 98% fat free cream of mushroom soup
    1/2 cup 2% milk
    1 serving Town House crackers

Directions

Preheat oven to 375.

Bring 4 cups of water to a boil; add egg noodles and boil about 3 minutes (noodles should still be firm). Immediately shock the noodles in cold water, then transfer the noodles to a casserole dish.

At the same time, mix the milk and soup in a pan. Bring to a simmer. Add the tuna; stir until tuna is broken apart. Add the peas and mushrooms and mix together.

Pour entire mixture over noodles. Use a spoon to mix all thoroughly. Sprinkle the crackers over top of the mixture.

Bake for 25 minutes covered; remove cover and bake an additional 5 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user SHEINRICHS.





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I used whole wheat noodles & cream of celery, plus added onion, celery & garlic, no crackers, but your seem most accurate with calories. thanks! - 3/11/13

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  • Incredible!
    1 of 1 people found this review helpful
    Used this recipe as a base, used fresh mushrooms, fresh broccoli, fat free mozzarella, and topped with bread crumbs. Came out wonderful and I'm adding this to my staple of recipes! Thanks! - 2/16/10

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  • Good flavors but a bit dry. Next time I'll add an additional 1/2 cup of milk. - 1/14/14

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  • I have to try this. - 7/2/13

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  • Doubled the recipe. I didn't have egg noodles so I used penne pasta, I don't like frozen peas much so I used a can of peas, one person in our household is allergic to mushrooms so I omitted the can of mushrooms, instead of cream of mushroom soup I used cream chicken & cream broccoli. - 3/5/13

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  • i am wondering on the serving size. Is it 1 cup? - 1/1/13

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  • Used different noodles and broccoli instead of peas. Thanks for recalculating the recipe for us. It's super easy to make and tastes great! - 4/25/12

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  • Very good! I started keeping canned mushrooms on hand b/c this is a good last-minute dinner to make, but it's definitely better with fresh, sauteed mushrooms, so I recommend using fresh instead. - 3/3/12

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  • YUMMY!!!!!! I used 98% Fat Free Campbell's Cream of Celery soup, plus added some sauteed onion & celery because I didn't have any mushrooms. Def a keeper! Thanks! - 1/10/12

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  • I used the Fit & Active cream of mushroom soup. A fast and very simple tasty dish. - 12/6/11

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  • My whole family loved this recipe. Two thumbs up! - 7/24/11

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  • Made this last night for dinner. Very Good! My husband and brother went crazy over this dish. I used vegetable noodles and whole wheat crackers, but those were the only changes I made. I will make again. Only change I may make is to add a little more milk so sauce isn't quite so thick. - 4/7/11

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  • good recipe, but I used crab instead of tuna - 3/5/11

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  • I was kind of doubtful when I made this, because it looked like there were not enough noodles. Well they swelled up, of course. I would make this recipe again. - 9/21/10

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  • Made this the other night. I will be this again! Very good! - 5/20/10

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  • It was awesome. My kids even loved it. - 1/28/10

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  • This was a very good basic tuna noodle casserole. My boyfriend ate half of the casserole! - 10/27/09

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  • Made as is except I didn't have 8oz of mushrooms, only one 4 oz. can. I thought it was decent, but hubby didn't like it - but then, he doesn't like mushrooms. Because of that, probably won't make it again. - 10/26/09

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  • This dish is so delicious and cost effective! I am eating and trying to type this review at the same time because I am truly so excited about it. I have prepared this meal a few times before and this time it is way more flavorful than following Campbell's directions on the back of the can! Thanks! - 5/6/09

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  • It was good. I didn't use mushrooms. I substituted 2% for fat free milk, and used carrots and peas instead of just peas. also used reduced fat crackers to save on crackers. Good and hearty! filling! - 2/17/09

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  • I made this without mushrooms and used cream of celery instead. My husband loved it. This is going into the family cookbook. - 7/18/08

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  • Sounds wonderful! A nice simple, no frills tuna casserole :) Love it!
    - 2/12/08

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