Easy Cheesy Tuna Noodle Casserole

Introduction

This is a quick and tasty tuna noodle casserole that is great for any weekday family meal, and is easy on the budget too!

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 4 (1 Cup Servings) 

Ingredients

1 1/2 Cup Great Value Cream of Mushroom Condensed Cholesterol Free Low Fat Soup
1/2 Cup Great Value 2% Reduced Fat Milk
1 Can (5 oz. Drained) Great Value Chunk Light Tuna in Water
2 Cup Great Value Extra Wide Egg Noodles
1/2 Cup Progresso Italian Style Bread Crumbs
1 Cup Frozen Peas & Carrots
1 1/2 Cup Hill Country Fare Finely Shredded Mexican Blend Cheese

Directions

Pre-Heat oven to 350 degrees.

Bring 4 cups of water to a boil; add egg noodles and boil until done, about 6-8 minutes, stirring occasionally. Drain & rinse the noodles in cold water, then transfer the noodles to a casserole dish.

Add peas & carrots, soup, milk, 3/4 Cup of shredded cheese, and tuna to the noodles & combine until mixed evenly. Add salt, black pepper, and onion powder to taste. Stir again to mix the seasonings into the casserole. I will sometimes add another dash of spices to the top after mixing in the first part - this is optional.

Cover with foil & bake for 20 minutes at 350 degrees. After 20 minutes, remove foil, sprinkle remaining shredded cheese and bread crumbs on top and return to oven for another 10 minutes - uncovered.

Serving Size: Makes 4 (1 Cup) Servings

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 378.6

• Total Fat: 3.7 g
• Cholesterol: 72.9 mg
• Sodium: 946.7 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 3.5 g
• Protein: 21.8 g