Easy Tuna Casserole

• porcje: 6 servings
• całkowity czas: 33 minutes

Składniki

3 cups egg noodles (approx 6 ounces)

1 tablespoon butter

1 small onion (diced)

2 stalks celery (diced)

⅔ cup frozen peas (defrosted)

1 can tuna (5-6 ounces, drained)

10 ½ ounces condensed cream of mushroom soup

⅓ cup milk

1 cup cheddar cheese

1 tablespoon parsley

½ cup panko bread crumbs

1 tablespoon butter (melted)

½ cup cheddar

1 tablespoon parsley

Wskazówki

Preheat oven to 425°F. Combine topping ingredients and set aside.

Boil noodles al dente according to package directions. Drain and rinse under cold water.

Cook onion and celery in butter until tender, about 5-7 minutes.

In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.

Spread into a 2qt casserole dish and top with crumb topping.

Bake 18-20 minutes or until bubbly.

Notatki

diy the soup with roux, cream or milk, and mushrooms, reduce to correct consistency

Wartości Odżywcze

• Wielkość Porcji: 1.25 cup
• Kalorie: 323 kcal
• Tłuszcz Całkowity: 15 g
• Tłuszcz Nasycony: 9 g
• Cholesterol: 68 mg
• Sód: 689 mg
• Węglowodany Całkowite: 25 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 3 g
• Białko: 19 g