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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 170 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 32 mg |
| Sodium | 293 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | 1 mcg |
| Calcium | 44 mg |
| Iron | 2 mg |
| Potassium | 316 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Quick Tuna Casserole. Recipe source: Healthy Cookbook for African American Populations Recipe by Tara Caulder, Soaad Ali, and Laide Bello (Supervised by Dr. Mira Mehta and Terri Kieckhefer). Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.