Tuna Noodle Casserole

30 min

4 servings

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.

Ingredients

  • 4 cups uncooked egg noodles
  • 3 cups prepared Broccoli Cheddar Soup or Wintry Mushroom Soup
  • 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

Preparation

  1. Preheat oven to 400° F.
  2. In a large pot, cook egg noodles according to package directions. Drain.
  3. In a 9" X 13" baking dish, toss cooked noodles, soup, broccoli, and peas. Flake in tuna; stir to combine. Top with cheese.
  4. If using, combine coating mix with melted butter. Sprinkle over casserole.
  5. Bake 20–25 min, or until hot and golden brown.

Nutritional Information

Per serving: Calories 480, Fat 13 g (Saturated 6 g, 0.3 0 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.