Ethel's Tuna Noodle Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 409.8
  • Total Fat: 9.2 g
  • Cholesterol: 24.2 mg
  • Sodium: 703.7 mg
  • Total Carbs: 55.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 27.1 g

View full nutritional breakdown of Ethel's Tuna Noodle Casserole calories by ingredient


Introduction

When I'm hankerin' an easy tuna noodle casserole, I fix this for my family. Before Sparkpeople, I would add French Fried Onions or crushed potato chips. Now, I substitute the water chestnuts to give it crunch. When I'm hankerin' an easy tuna noodle casserole, I fix this for my family. Before Sparkpeople, I would add French Fried Onions or crushed potato chips. Now, I substitute the water chestnuts to give it crunch.
Number of Servings: 4

Ingredients

    8 oz dry Barilla elbow macaroni (or any brand of your choice)
    1 can 98% Fat Free Campbell's Cream of Mushroom Soup
    3/4 cup non-fat milk
    8 oz can sliced water chesnuts (drained and chopped)
    1 cup frozen peas (thawed)
    1 cup Kraft 2% Sharp Cheddar Cheese (shredded)
    1 6oz can Starkist Chunk Light Tuna in water (drained)

Directions

1) Preheat oven to 350 degrees. Cook elbow macaroni according to package instructions, or until al dente. Drain.
2) While macaroni is cooking, chop water chestnuts. In a large bowl, combine skim milk, water chestnuts, drained tuna, peas, soup and cheese.
3) Add cooked macaroni to mixture and mix everything together.
4) Place in a 2 qt baking dish. Cover with foil or cover with baking dish lid.
5) Bake for 30 minutes.

Makes four 1 1/2 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CHOKOBOYSMOM.