Rumbamel's Tuna Noodle Casserole made w/mac n cheese and mushroom soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 321.6
  • Total Fat: 7.9 g
  • Cholesterol: 13.7 mg
  • Sodium: 967.8 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 15.0 g

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Introduction

I've made this version of mac n cheese for a while, but just haven't made an actual recipe for it. It's tasty and easy, too! I've made this version of mac n cheese for a while, but just haven't made an actual recipe for it. It's tasty and easy, too!
Number of Servings: 4

Ingredients

    3 serving Macaroni and Cheese, HEB Reduced Sodium, 70 g, 1 C prepared, 3 serv per box
    1.25 cup Cream of Mushroom condensed soup, Hill Country Fare, 1/2 C, 125 g, 2.5 serv. per can
    2 serving Starkist Tuna, chunk light in water, 2 oz drained, 56g, 1/4 c, 2 serv per 5 oz can
    1 cup Peas, frozen
    1 serving Buttery spread with Calcium D Smart Balance (by LEEFER2)
    .063 cup milk from Aldi, skim; Walmart (GV),also skim milk in new carton from Sam's

Directions

-Boil the water for the noodles. When it comes to a boil, put the peas and onions in. After they start to float, turn the heat down and scoop them out into a med. bowl. Then boil the noodles as described on the box.

-Mix the soup, tuna, peas, onions, milk and cheese powder in a bowl well.

- When the noodles are done, drain and then return them to the pot. At the butter and stir. Then add the tuna mix and reheat if needed.

Enjoy!

Makes servings of 1 C each.

Serving Size: 4 servings of about 1 C each

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