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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 271.9
  • Total Fat: 4.2 g
  • Cholesterol: 15.3 mg
  • Sodium: 707.8 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 6.1 g
  • Protein: 22.1 g

View full nutritional breakdown of Vegetable and Tuna Noodle Casserole calories by ingredient
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Vegetable and Tuna Noodle Casserole

Submitted by: HMR809

Introduction

Yummy tuna casserole packed with veggies. Big servings that can feed 12! Yummy tuna casserole packed with veggies. Big servings that can feed 12!
Number of Servings: 12

Ingredients

    3/4 cup seasoned bread crumbs
    1/4 cup grated parmesean cheese
    1 cup chopped carrots
    1 cup chopped onions
    1 cup chopped celery
    1 cup chopped broccoli
    1 cup sliced mushrooms
    1 can yellow corn, drained
    1 can peas, drained
    3 6oz cans of tuna in water, drained
    1 can 98% fat free Campbells cream of celery soup
    1 can 98% fat free Campbells cream of mushroom soup
    1 cup skim milk
    I Can't Beleive It's Not Butter Spray
    Salt and Pepper to taste

Directions

1. Cook Pasta according to package dircetions. When the pasta has about 5 or so minutes left to cook, add carrots, broccoli to water to soften. Drain when done

2. Mix cans of soup with milk.

3. In a large baking dish, mix the remaining veggies with the pasta and cooked veggies and soup mixture. Salt and pepper to taste

4. Combine bread crumbs and parmesan cheese and sprinkle over top of the casserole. Spray lightly with butter spray.

5. Bake for 30 minutes at 350 degrees or until casserole is heated thru and bread crumbs are browned.

Serves 12


Number of Servings: 12

Recipe submitted by SparkPeople user HMR809.






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