Tuna Noodle Casserole with Veggies

Tuna Noodle Casserole with Veggies
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 279.0
  • Total Fat: 7.7 g
  • Cholesterol: 37.1 mg
  • Sodium: 678.7 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 23.1 g

View full nutritional breakdown of Tuna Noodle Casserole with Veggies calories by ingredient
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This is a family favorite, and a great way to get more veggies into your dinner! This is a family favorite, and a great way to get more veggies into your dinner!
Number of Servings: 6


    2 Cans *Tuna, Starkist Chunk White Albacore in Water, drained
    1 Can Campbells Cream of Celery Condensed Soup 98% Fat Free
    3/4 Cup Plain Non Fat Yogurt
    1/2 Cup Chopped Onions
    1 Cup Zucchini, Chopped
    1 Cup Celery, diced
    4 oz Can Sliced Mushrooms, drained
    1 tsp. Dry Mustard
    6 oz. Ronzoni Whole Wheat Egg Noodles, uncooked
    1 Large Red Ripe Tomatoes Sliced
    1 Cup *Kraft 2% Shredded Cheddar Cheese
    Fresh Parsley for Garnish (optional)


Preheat oven to 350^ F.

Cook Egg Noodles according to package directions. Mix together first eight ingredients. Add Salt and Pepper to taste, or garlic salt if desired. Stir in cooked noodles after draining. Add up to 1/4 cup water or milk if it seems a little dry. Pour all into greased casserole dish (about 8x8)
Arrange Sliced Tomatoes on top and cover with Shreeded Cheese.

Bake for 30 minutes until bubbly. Cover if you do not want your cheese browned, or wait until last 10 minutes of baking to sprinkle on top. Garnish with parsley

Also good with chopped broccoli, or other veggies!

Number of Servings: 6

Recipe submitted by SparkPeople user JOLEANB.

TAGS:  Fish | Dinner | Fish Dinner |

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