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Ingredientes
- 2 c. medium egg noodles
- 1 x 6oz can Solid White Albacore in oil, liquid removed and flaked
- 1 c. fresh or possibly thawed frzn peas
- 3/4 c. finely minced onion
- 1 x 10 1/2 ounce can cream of mushroom soup
- 1 x 10 1/2 ounce can of cream of celery soup
- 1/3 c. lowfat milk
- 1/2 tsp black pepper, or possibly more to taste
- 1/4 lb saltine crackers (1 sleeve), crushed
- 1 c. fresh parmesan cheese
Direcciones
- Preheat the oven to 375 degrees. Cook the egg noodles according to the package directions. Drain the noodles and place in a large bowl. Add in the tuna, peas and onion and toss to combine.
- In a medium bowl, whisk together the mushroom and celery soups, lowfat milk and pepper. Pour over the noodle mix, carefully mixing all of the liquid throughout the noodles. Spread the mix proportionately into a lightly buttered shallow 2-qt casserole. Sprinkle the crumbled saltines and Parmesan cheese over the top.
- Bake till the casserole is piping warm throughout and the top is golden brown, about 45 min. Let cold slightly before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 4 servings | |
| Calories 624 | |
| Calories from Fat 292 | 47% |
| Total Fat 33.14g | 41% |
| Saturated Fat 16.52g | 66% |
| Trans Fat 0.01g | |
| Cholesterol 109mg | 36% |
| Sodium 1408mg | 59% |
| Potassium 508mg | 15% |
| Total Carbs 50.56g | 13% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.83g | 4% |
| Protein 31.65g | 51% |
