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.
- Yield
- 6 servings
- Serving size
- 1/6 of recipe
- Rating
- 3.09 of 5 (65 ratings)
Food groups
- Grains: 1 ounces
- Protein Foods: 1 ounces
- Vegetables: 1/4 cups
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)
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 152.85 |
| Total Fat | 2.39 g |
| Saturated Fat | 0.59 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 26.85 mg |
| Carbohydrates | 24.06 g |
| Dietary Fiber | 2.25 g |
| Total Sugars | 3.16 g |
| Added Sugars included | 0 g |
| Protein | 8.89 g |
| Calcium | 42 mg |
| Potassium | 295 mg |
| Sodium | 261.85 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 28 mg |
| Phosphorus | 134 mg |
| Selenium | 29 mg |
| Zinc | 1 mg |
| Vitamin A | 45 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.6 mcg |
| Vitamin C | 3 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 7 mcg |
| Folate | 108 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.2 mg |
| Niacin | 4 mg |
| Choline | 36 mg |
Notes
To lower sodium content, use reduced-sodium cream of mushroom soup.
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Source
Recipe by: Healthy Cookbook for African American Populations — Recipe by Tara Caulder, Soaad Ali, and Laide Bello — (Supervised by Dr. Mira Mehta and Terri Kieckhefer)
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/quick-tuna-casserole. Federal works are public domain in the United States.