Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 254.4
- Total Fat: 11.1 g
- Cholesterol: 50.0 mg
- Sodium: 801.5 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 1.6 g
- Protein: 16.7 g
View full nutritional breakdown of Tuna Noodle Veggie Casserole calories by ingredient
Tuna Noodle Veggie Casserole
Submitted by: RACHELBONNEAUIntroduction
My mom used to make something vaguely similar to this when I was little - I just added extra veggies.It's supposed to serve 12, but it will easily serve 18 - the trick is to use full fat cheese. And you HAVE to use the Campbell's soup - no other will do!
Note: This will be extremely thick. I haven't figured out how to make it creamy without significantly adding to the calories and fat. My mom used to make something vaguely similar to this when I was little - I just added extra veggies.
It's supposed to serve 12, but it will easily serve 18 - the trick is to use full fat cheese. And you HAVE to use the Campbell's soup - no other will do!
Note: This will be extremely thick. I haven't figured out how to make it creamy without significantly adding to the calories and fat.
Number of Servings: 18
Ingredients
-
1 12oz package wide egg noodles
2 tsp salt
1c frozen broccoli, chopped
1/2c frozen sweet baby peas
1/2c frozen carrots, chopped
8oz sliced fresh mushrooms
2 tbsp butter
1 small yellow onion, chopped
2 green onions, chopped
1 small red onion, chopped
1 clove garlic, minced
1/2c celery, chopped
3 cans solid white tuna, drained
2 cans Campbell's garlic roasted cream of mushroom soup
2c cheddar cheese, grated
1/2c sharp cheddar cheese, grated
1/3c milk (I use 1%)
1 tbsp half & half
salt and pepper to taste
3/4c garlic and herb bread crumbs
Directions
1 Preheat oven to 400°F.
2 In a large (6 qt) oven-proof pan, bring 4 quarts of water to a boil. Add 2 teaspoons of salt. Add noodles. Just before pasta is al dente (earliest cooking time minus 2 minutes), add the broccoli, peas and carrots and cook for 2 minutes. Drain in a colander and set aside.
3 While the water is heating and pasta cooking, dry sauté the mushrooms in a frying pan on medium high heat. When mushrooms have given up their moisture, remove from heat and set aside.
4 After the pasta has cooked and is draining in a colander, use the pasta pot (the oven proof one) to heat 2 tablespoons of butter. Sauté the onions with the garlic and celery until translucent. Add the pasta and veggie mixture back into the pot; add the mushrooms. Mix together. Add the tuna, can of cream of mushroom soup, grated cheeses, milk and cream, and mix together. Add salt and pepper to taste.
5 Sprinkle bread crumbs over the top and cook for 20 minutes at 400°F in the oven, until the topping has browned.
Number of Servings: 18
Recipe submitted by SparkPeople user SOPHIABELLA.
2 In a large (6 qt) oven-proof pan, bring 4 quarts of water to a boil. Add 2 teaspoons of salt. Add noodles. Just before pasta is al dente (earliest cooking time minus 2 minutes), add the broccoli, peas and carrots and cook for 2 minutes. Drain in a colander and set aside.
3 While the water is heating and pasta cooking, dry sauté the mushrooms in a frying pan on medium high heat. When mushrooms have given up their moisture, remove from heat and set aside.
4 After the pasta has cooked and is draining in a colander, use the pasta pot (the oven proof one) to heat 2 tablespoons of butter. Sauté the onions with the garlic and celery until translucent. Add the pasta and veggie mixture back into the pot; add the mushrooms. Mix together. Add the tuna, can of cream of mushroom soup, grated cheeses, milk and cream, and mix together. Add salt and pepper to taste.
5 Sprinkle bread crumbs over the top and cook for 20 minutes at 400°F in the oven, until the topping has browned.
Number of Servings: 18
Recipe submitted by SparkPeople user SOPHIABELLA.
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