Southwest Tuna Noodle Bake (made over)
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 424.9
- Total Fat: 4.3 g
- Cholesterol: 22.9 mg
- Sodium: 1,092.3 mg
- Total Carbs: 70.4 g
- Dietary Fiber: 8.6 g
- Protein: 29.2 g
View full nutritional breakdown of Southwest Tuna Noodle Bake (made over) calories by ingredient
Introduction
I took a Taste of Home recipe and made it over with low fat and/or fat free ingredients. I took a Taste of Home recipe and made it over with low fat and/or fat free ingredients.Number of Servings: 6
Ingredients
-
16 oz Egg Noodles (I used Healthy Harvest Whole Wheat to boost Fiber)
2 1/2 cups skim milk
2 cans (6oz each) tuna (packed in water, drained)
1 can (10 3/4 oz) 98% fat free condensed cream of mushroom soup
1 can (10 3/4 oz) 98% fat free condensed cream of chicken soup
1 cup (4oz) fat free shredded cheddar cheese
1 can Rotel tomatoes and chilies
(optional: 2 cups crushed baked tortilla chips- not included in nutrition facts.)
Directions
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and Rotel. Drain noodles; gently stir into tuna mixture.
Transfer to an ungreased 13-in x 9-in. baking dish. (Optional- sprinkle with tortilla chips)
Bake uncovered at 350 degrees for 30-35 minutes or until bubbly.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SWERVES_1.
Transfer to an ungreased 13-in x 9-in. baking dish. (Optional- sprinkle with tortilla chips)
Bake uncovered at 350 degrees for 30-35 minutes or until bubbly.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SWERVES_1.
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