Quick Tuna Casserole
This creamy casserole can be easily prepped in advance. Enjoy it with roasted sweet potatoes or winter squash for a colorful meal.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
153
Calories
9g
Protein
24g
Carbs
2g
Fat
2g
Fiber
3g
Sugar
262mg
Sodium
Saturated Fat 1 g · Cholesterol 27 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
water
1 cup
egg noodles
5 ounces · wide
cream of mushroom soup, low-sodium
1 can · 10.75 ounce
skim milk
1/3 cup
tuna
1 can · 6.5 ounces, packed in water, drained
green peas
1 cup · frozen
bread crumbs
1 cup, optional
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 °F.
- 3
Bring 1 quart of water to a boil in a large pot and cook the egg noodles in the water for 2 minutes.
- 4
Cover the pot, remove from heat, and let stand for 10 minutes.
- 5
In the meantime, mix the water, soup, and milk together in a bowl.
- 6
Combine tuna and peas with the mixture and pour into a 1-quart casserole dish.
- 7
Drain the noodles well and combine with the tuna mixture.
- 8
Sprinkle the top with bread crumbs if desired.
- 9
Bake for 30 minutes.
Source: USDA MyPlate Kitchen · Healthy Cookbook for African American Populations Recipe by Tara Caulder, Soaad Ali, and Laide Bello (Supervised by Dr. Mira Mehta and Terri Kieckhefer)
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