Tuna Noodle Casserole III

Cinco de Mayo - Main Dish

A quick layered casserole with tuna, cheese and egg noodles. Experiment with different cheeses and soups to develop your own family recipe! For variety, add chopped celery, peas and/or carrots.

Brief

Prep 5 mins

Cook: 30 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Tuna Noodle Casserole III

Ingredients

1 (8 ounce) package wide egg noodles

¼ cup butter

cubed

4 slices American cheese

1 (5 ounce) can tuna

drained

1 (10.75 ounce) cancondensed cream of mushroom soup

¼ cup bread crumbs

Jalapeno and Cucumber Margarita

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

In a 1 1/2 quart glass casserole dish layer noodles butter cubes 2 slices of cheese 1/2 of the tuna and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.

Step 3

Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

Nutritional Information

Tuna Noodle Casserole III

Servings Per Recipe:4

Calories: 551.1

% Daily Value *

Protein: 24.5g 49%

Carbohydrates: 50.4g 16%

Dietary Fiber: 2.2g 9%

Sugars: 2.7g

Fat: 28g 43%

Saturated Fat: 14.7g 74%

Cholesterol: 113.6mg 38%

Vitamin A Iu: 701.4IU 14%

Niacin Equivalents: 14.4mg 111%

Vitamin B6: 0.3mg 16%

Folate: 141.5mcg 35%

Calcium: 204.5mg 20%

Iron: 4mg 22%

Magnesium: 54.9mg 20%

Potassium: 323mg 9%

Sodium: 1072.6mg 43%

Thiamin: 0.7mg 68%

Calories From Fat: 251.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.