Tuna Noodle Casserole
Some things never go out of style—starting with casseroles. From grandma’s kitchen to yours, we’re reviving retro with this creamy comfort meal. Skip the salty, canned soups in other recipes: Broccoli Cheddar Soup is sodium conscious, gluten free and, not to mention, heckin’ delish.
30 min
4 servings
480 calories
Ingredients
4 cups uncooked egg noodles
3 cups prepared Broccoli Cheddar Soup or Wintry Mushroom Soup
1 pkg Broccoli Cheddar Soup Seasoning
2 cups milk, your choice
1 1⁄2 cups water
2 cups broccoli florets, fresh or frozen
1⁄2 cup shredded cheddar cheese
1 pkg Wintry Mushroom Soup Seasoning
3 1⁄2 cups milk, your choice
2 tbsp butter or olive oil
3 cups sliced mushrooms, such as cremini
2 cups broccoli florets, fresh or frozen
2 cups frozen peas
1 can (5 oz/170 g) tuna, drained
1⁄2 cup grated cheddar
1⁄2 pkg Crispy & Crunchy Coating Mix, or 1/4 cup breadcrumbs, optional
1⁄2 tbsp melted butter, optional
Instructions
Preheat oven to 400° F.
In a large pot, cook egg noodles according to package directions. Drain.
In a 9" X 13" baking dish, toss cooked noodles, soup, broccoli, and peas. Flake in tuna; stir to combine. Top with cheese.
If using, combine coating mix with melted butter. Sprinkle over casserole.
Bake 20–25 min, or until hot and golden brown.
Nutritional Information
Per serving: Calories 480, Fat 13 g (Saturated 6 g, Trans 0.3 g), Cholesterol 90 mg, Sodium 430 mg, Carbohydrate 63 g (Fiber 7 g, Sugars 9 g), Protein 29 g.
Perfectly Balance Your Plate
This is a perfectly balanced plate.