Ingredients for Tuna Noodle Casserole Delight
- 4 cups water
- No Yolks Egg Noodle Substitute
- 1 teaspoon salt
- Skim Milk
- Low Fat Cream Of Mushroom Soup
- Tuna In Water
- Frozen Green Peas
- White Breadcrumb
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How to Make Tuna Noodle Casserole Delight
- Preheat oven to 350°F (175°C).
- Lightly grease a 2-quart casserole dish with cooking spray.
- Bring 4 cups of water to a boil in a large saucepan. Add 1 teaspoon of salt.
- Add 8 ounces of egg noodles and cook for 8-10 minutes, or until al dente. Drain well.
- In a medium bowl, combine 10.75 ounces (one can) of condensed cream of mushroom soup and 1/2 cup of milk. Stir until smooth.
- In a large bowl, gently combine the cooked noodles, 5 ounces of drained tuna, 1 cup of frozen peas, and the soup mixture.
- Pour half of the noodle mixture into the prepared casserole dish.
- Spread evenly.
- Repeat layers with remaining noodle mixture.
- Top with 1/2 cup of bread crumbs.
- Bake for 30-35 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
18g
Fat
1g
Carbs
4g
