Tuna Noodle Casserole II

Recipesfull introduces to you: Cinco de Mayo Recipes. (Tuna Noodle Casserole II). This is the old tried and true, 1950's style tuna noodle casserole we remember as kids. Uses ingredients most people have on hand, especially those broken chips at the bottom of the bag that nobody wants to eat. Got to have those chips on top to be real.

Brief

Prep 10 mins

Cook: 50 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Tuna Noodle Casserole II

Ingredients

1 (16 ounce) package uncooked pasta shells

2 (5 ounce) cans tuna

drained

1 (10.75 ounce) cancondensed cream of mushroom soup

1 (10.75 ounce) cancondensed cream of celery soup

1 ¼ cups milk

1 teaspoon salt

¼ teaspoon ground black pepper

1 teaspoon crushed garlic

4 slices processed American cheese

1 ½ cups crushed potato chips

Keto Chicken-Broccoli Casserole

Main Dish

Directions

Step 1

Boil pasta in lightly salted water for 10 minutes or until al dente; drain well. Return the pasta to the pot it was cooked in.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.

Step 3

Mix tuna with cream of mushroom soup cream of celery soup milk salt black pepper and garlic in a medium saucepan. Place pan over medium low heat and heat through. Alternatively place these ingredients in a microwave safe dish and warm in the microwave.

Step 4

Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.

Step 5

Bake uncovered for 20 to 30 minutes; cook until the casserole is hot and the chips begin to brown. Let cool for 10 minutes before serving.

Nutritional Information

Tuna Noodle Casserole II

Servings Per Recipe:8

Calories: 467.4

% Daily Value *

Protein: 22.6g 45%

Carbohydrates: 57.6g 19%

Dietary Fiber: 3.4g 14%

Sugars: 3.8g

Fat: 16g 25%

Saturated Fat: 6.1g 30%

Cholesterol: 30mg 10%

Vitamin A Iu: 344.8IU 7%

Niacin Equivalents: 12.3mg 95%

Vitamin B6: 0.3mg 20%

Vitamin C: 2.9mg 5%

Folate: 118.6mcg 30%

Calcium: 157.4mg 16%

Iron: 3.2mg 18%

Magnesium: 55.2mg 20%

Potassium: 511.6mg 14%

Sodium: 1143.2mg 46%

Thiamin: 0.4mg 36%

Calories From Fat: 143.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.