Tuna Noodle Casserole (Shelley version 3)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cans of Tuna10 Ritz crackers1.5 cup of skim milkFamily size 98% fat free Campbell's Mushroom Soup1/2 cup of onion1 tbsp of butter2 cups fresh mushrooms cut up2 cups of peas6 cups of egg noodles dry
1. Preheat oven to 375 degrees
2. Bring 6 cups 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.
3. At the same add the butter to a pan and fry the onions and mushrooms. Next, mix the milk and soup in a pan. Bring to a simmer. Add the tuna; whisk until tuna is broken apart. Add the peas and mix them in. Next, pour the entire mixture over the egg noodles. Use a spoon to mix the ingredients thouroughly. Sprinkle the Ritz crackers over the top of the mixture.
4. Bake for 30 minutes covered; remove cover and bake 5 additional minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user AVENGEFLIPPER.
2. Bring 6 cups 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.
3. At the same add the butter to a pan and fry the onions and mushrooms. Next, mix the milk and soup in a pan. Bring to a simmer. Add the tuna; whisk until tuna is broken apart. Add the peas and mix them in. Next, pour the entire mixture over the egg noodles. Use a spoon to mix the ingredients thouroughly. Sprinkle the Ritz crackers over the top of the mixture.
4. Bake for 30 minutes covered; remove cover and bake 5 additional minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user AVENGEFLIPPER.
Nutritional Info Amount Per Serving
- Calories: 285.3
- Total Fat: 5.6 g
- Cholesterol: 45.8 mg
- Sodium: 714.6 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 3.5 g
- Protein: 19.7 g
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