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Tuna Noodle Casserole No. 2

 
Tuna Noodle Casserole No. 2
91

A scrumptious tuna casserole that's perfect to take with you to the next family gathering!

Yield

6

servings

Prep

20

min

Cook

7

hrs

Ready

7

hrs

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

2 each soup, cream of celery
cans
*
cup sherry
dry
*
cups milk
2 tablespoons parsley leaves
dried, flakes
10 ounces vegetables
frozen, mixed
2 each tuna fish
canned, drained, flaked
*
10 ounces egg noodles
cooked
2 tablespoons butter
or margarine
½ cup almonds
toasted
*

Directions

In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles.

Pour into greased crockpot. Top with almonds and butter.

Cover and cook on Low 7 to 9 hours. (High: 2 to 3 hours).

Do not overcook noodles-just until tender.

Or bake at 350℉ (180℃) F oven for 30 minutes.

 

* not incl. in nutrient facts

Reviews

almost 4 years

Considering how easy and simple to make the dish, how tasty it came out, I'm giving this recipe five stars. Also all the ingredients were very inexpensive, a very cost-effective way to feed your family.

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 8450% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 46mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 21% Vitamin C 3%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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