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Ingredientes
- 1 x (16 oz) package egg noodles
- 1 x (10 oz) package frzn green peas, thawed
- 1/4 c. butter
- 1 x (10.75 oz) can condensed cream of mushroom soup
- 1 x (6 oz) can tuna, liquid removed
- 1/4 c. lowfat milk
- 1 c. shredded Cheddar cheese
Direcciones
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water till al dente, adding peas for the final 3 min of cooking; drain.
- Heat the butter in the same pot over medium heat. Add in the mushroom soup, tuna, lowfat milk, and Cheddar cheese. Stir till cheese is melted, and the mix is smooth. Stir in the pasta and peas till proportionately coated.
- Note: Using a can of minced chicken is a great twist on this and ideal for the non-tuna-lovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 434 | |
| Calories from Fat 137 | 32% |
| Total Fat 15.72g | 20% |
| Saturated Fat 7.98g | 32% |
| Trans Fat 0.03g | |
| Cholesterol 90mg | 30% |
| Sodium 559mg | 23% |
| Potassium 336mg | 10% |
| Total Carbs 48.35g | 13% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.87g | 3% |
| Protein 24.37g | 39% |
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