Southwest Tuna Noodle Bake (made over)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz Egg Noodles (I used Healthy Harvest Whole Wheat to boost Fiber)2 1/2 cups skim milk2 cans (6oz each) tuna (packed in water, drained)1 can (10 3/4 oz) 98% fat free condensed cream of mushroom soup1 can (10 3/4 oz) 98% fat free condensed cream of chicken soup1 cup (4oz) fat free shredded cheddar cheese1 can Rotel tomatoes and chilies (optional: 2 cups crushed baked tortilla chips- not included in nutrition facts.)
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and Rotel. Drain noodles; gently stir into tuna mixture.
Transfer to an ungreased 13-in x 9-in. baking dish. (Optional- sprinkle with tortilla chips)
Bake uncovered at 350 degrees for 30-35 minutes or until bubbly.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SWERVES_1.
Transfer to an ungreased 13-in x 9-in. baking dish. (Optional- sprinkle with tortilla chips)
Bake uncovered at 350 degrees for 30-35 minutes or until bubbly.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SWERVES_1.
Nutritional Info Amount Per Serving
- Calories: 424.9
- Total Fat: 4.3 g
- Cholesterol: 22.9 mg
- Sodium: 1,092.3 mg
- Total Carbs: 70.4 g
- Dietary Fiber: 8.6 g
- Protein: 29.2 g