Tuna Quickie Casserole
Try this quick, but scrumptious casserole that won't seem like it was made just before dinner time.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
noodles
broad, uncooked |
|
| 3 | cups |
water
salted, boiling |
|
| 1 | each |
cream of mushroom soup
can |
*
|
| ⅓ | cup |
milk
|
|
| 7 | ounces |
tuna fish
drained, flaked |
|
| 1 | cup |
green peas
cooked |
|
| 1 | x |
bread crumbs
buttered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
noodles
broad, uncooked |
|
| 7.1E+2 | ml |
water
salted, boiling |
|
| 1 | each |
cream of mushroom soup
can |
*
|
| 79 | ml |
milk
|
|
| 202.3 | ml/g |
tuna fish
drained, flaked |
|
| 237 | ml |
green peas
cooked |
|
| 1 | x |
bread crumbs
buttered |
*
|
Directions
Cook noodles in boiling salted water about 2 minutes. Cover and remove from heat, and let stand about 10 minutes.
Meanwhile, combine mushroom soup, milk, tuna, and peas. Rinse noodles with warm water and drain well. Fold noodles into tuna mixture; pour into a greased 1 quart casserole. Sprinkle with breadcrumbs and bake at 350℉ (180℃) about 30 minutes.
