Crunchy Tuna Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 599.2
- Total Fat: 26.4 g
- Cholesterol: 88.4 mg
- Sodium: 1,557.5 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 6.1 g
- Protein: 31.7 g
View full nutritional breakdown of Crunchy Tuna Bake calories by ingredient
Number of Servings: 6
Ingredients
-
No Yolk Broad Noodles, 12 oz
Butter, salted, 2 tbsp
Green Giant Sliced Mushroom, 8oz
Broccoli, frozen, 1 package (10 oz)
Campbell's Cream of Mushroom Soup (condensed), 10.74oz.
Campbell's Condensed Golden Mushroom Soup, 10.75oz
Half and Half Cream, 1/3 cup
Bumble Bee Chunk Light Tuna in Water, 12 oz can drained
Kraft Finely Shredded Sharp Cheddar Cheese, 2.5 cup
Directions
Preheat oven to 375. Spray 9x13 inch dish with cooking spray.
In large pot of boiling water; cook egg noodles about 8 minutes or until tender but not quite al dente. Drain and return to pot; set aside.
In a saucepan, cook vegetable blend in butter over medium-high heat until tender. Add mushrooms; cook for 8 minutes. Stir in Broccoli. Transfer to pot.
Combine soups and half-and-half. Stir into pot. Stir in tuna and 2 cups of cheese; season. Transfer to baking dish. Sprinkle with remaining cheese.
Bake for 30 to 40 minutes or until heated through and browned.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EXCIRA.
In large pot of boiling water; cook egg noodles about 8 minutes or until tender but not quite al dente. Drain and return to pot; set aside.
In a saucepan, cook vegetable blend in butter over medium-high heat until tender. Add mushrooms; cook for 8 minutes. Stir in Broccoli. Transfer to pot.
Combine soups and half-and-half. Stir into pot. Stir in tuna and 2 cups of cheese; season. Transfer to baking dish. Sprinkle with remaining cheese.
Bake for 30 to 40 minutes or until heated through and browned.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EXCIRA.