Moms Tuna Vegetable Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 458.5
- Total Fat: 5.8 g
- Cholesterol: 27.1 mg
- Sodium: 971.6 mg
- Total Carbs: 72.3 g
- Dietary Fiber: 9.5 g
- Protein: 31.3 g
View full nutritional breakdown of Moms Tuna Vegetable Casserole calories by ingredient
Introduction
Easy recipe originally from BH&G cookbook, adapted for my family Easy recipe originally from BH&G cookbook, adapted for my familyNumber of Servings: 4
Ingredients
-
One can tuna
1 can of cream of soup
~5 oz milk/almond milk
2/3- 10 oz package frozen mixed veggies
fat free shredded cheddar cheese
~5 svgs whole grain rotini
Tips
Veggies can vary. Can add just about anything, including beans if desired. Change out the pasta for brown rice instead for a change.
Directions
Boil pasta until done. Drain. Add to the mixture of soup, milk, frozen veggies and cheese in second (larger) pot.
Spray casserole dish with oil, pour mixture into casserole. Top with a little more cheese if desired.
Cook in 350F preheated oven for ~30 minutes, give or take, until top layer is melted. Let sit for 5 minutes (to cool and set) and then eat!
Serving Size: 4 (460cal) servings in 8x8 glass casserole dish OR 6 (300cal) svgs
Number of Servings: 4
Recipe submitted by SparkPeople user JAVAMONSTER.
Spray casserole dish with oil, pour mixture into casserole. Top with a little more cheese if desired.
Cook in 350F preheated oven for ~30 minutes, give or take, until top layer is melted. Let sit for 5 minutes (to cool and set) and then eat!
Serving Size: 4 (460cal) servings in 8x8 glass casserole dish OR 6 (300cal) svgs
Number of Servings: 4
Recipe submitted by SparkPeople user JAVAMONSTER.