Quick Tuna Casserole
Advertisement
Ingredients
- 1 cup water
- 5 ounces egg noodles (wide)
- 1 can cream of mushroom soup, low-sodium (10.75 ounce)
- 1/3 cup skim milk
- 1 can tuna (6.5 ounces, packed in water, drained)
- 1 cup green peas (frozen)
- bread crumbs (1 cup, optional)
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Bring 1 quart of water to a boil in a large pot and cook the egg noodles in the water for 2 minutes.
- Cover the pot, remove from heat, and let stand for 10 minutes.
- In the meantime, mix the water, soup, and milk together in a bowl.
- Combine tuna and peas with the mixture and pour into a 1-quart casserole dish.
- Drain the noodles well and combine with the tuna mixture.
- Sprinkle the top with bread crumbs if desired.
- Bake for 30 minutes.
Nutrition
| Calories | 170 |
|---|---|
| Protein | 11 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 32 mg |
| Sodium | 293 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Healthy Cookbook for African American Populations Recipe by Tara Caulder, Soaad Ali, and Laide Bello (Supervised by Dr. Mira Mehta and Terri Kieckhefer)