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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 385.1
  • Total Fat: 6.9 g
  • Cholesterol: 11.3 mg
  • Sodium: 477.7 mg
  • Total Carbs: 68.2 g
  • Dietary Fiber: 8.6 g
  • Protein: 20.8 g

View full nutritional breakdown of Rumbamel's Creamy Tuna Noodle Casserole with Peas calories by ingredient
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Rumbamel's Creamy Tuna Noodle Casserole with Peas

Submitted by: RUMBAMEL
Rumbamel's Creamy Tuna Noodle Casserole with Peas

Introduction

We love tuna noodle casserole and is just another version of one I make. I had some evaporated milk that needed to be used so I started mixing. Yum, Yum! We love tuna noodle casserole and is just another version of one I make. I had some evaporated milk that needed to be used so I started mixing. Yum, Yum!
Number of Servings: 8

Ingredients

    -1 c cream of mushroom soup from Aldi (it has wheat flour)
    -2 cans (4 oz) mushrooms drained
    -2 cans (4 oz) tuna in water, drained and flaked)
    -1 c frozen peas, defrosted then measured
    -1 1/4 c fat free evaporated milk
    -1 c Kraft 2% Colby and Monterey Jack shredded cheese (divided, 1/2c for the mix and 1/2 c for the topping)
    -2 T grated parmesan cheese(for the topping)
    salt and pepper to taste
    -20 oz (4 c) cooked Ronzoni Smart Taste rotini pasta cooled

Directions

Mix all the ingredients but the pasta, 1/2 c Kraft cheese and the parmesan cheese in a 9 x 13 inch casserole dish while the pasta is cooking. Drain and cool rinse the pasta well. After the pasta is drained and somewhat cool, mix it well with the mix. Sprinkle the remaining 1/2 c Kraft shredded cheese on top and bake at 350 degrees for about 15 minutes then sprinkle the parmesan on and bake anotther 10 minutes or until brown and bubbly.

Makes 8 servings.

Enjoy!






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