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Tuna Noodle Casserole No. 2

Tuna Noodle Casserole No. 2

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Submitted by toyamc

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

Ingredients

2 2
CANS EACH SOUP, CREAM OF CELERY *
79
CUP ML SHERRY
dry *
158
CUPS ML MILK
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
dried, flakes
10 289
OUNCES ML/G VEGETABLES
frozen, mixed
2 2
CANS EACH TUNA FISH
drained, flaked *
10 289
OUNCES ML/G EGG NOODLES
cooked
2 3E+1
TABLESPOONS ML BUTTER
or margarine
½ 118
CUP ML 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 Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 84 50% 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?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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