Tuna Noodle Casserole with Potato Chips

Cinco de Mayo - Main Dish

A creamy classic, great to make for those busy nights when a time consuming recipe just isn't an option.

Brief

Servings: 5

Yield: 4 to 6 servings

Tuna Noodle Casserole with Potato Chips

Ingredients

1 (12 ounce) package egg noodles

1 (10.75 ounce) cancondensed cream of mushroom soup

½ cup evaporated milk

1 (5 ounce) can tuna

drained

3 cups shredded American cheese

⅓ cup chopped onion

½ cup crushed potato chips

1 pinch paprika

Mexican White Sauce

Main Dish

Directions

Step 1

In a large pot with boiling salted water cook egg noodles until al dente. Drain.

Step 2

In a large bowl combine the cooked egg noodles cream of mushroom soup evaporated milk tuna grated American cheese and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.

Step 3

Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.

Nutritional Information

Tuna Noodle Casserole with Potato Chips

Servings Per Recipe:5

Calories: 682.7

% Daily Value *

Protein: 33.7g 67%

Carbohydrates: 60.6g 20%

Dietary Fiber: 2.8g 11%

Sugars: 5.2g

Fat: 33.1g 51%

Saturated Fat: 18.1g 90%

Cholesterol: 143.3mg 48%

Vitamin A Iu: 237.9IU 5%

Niacin Equivalents: 13mg 100%

Vitamin B6: 0.3mg 20%

Vitamin C: 2.8mg 5%

Folate: 166.7mcg 42%

Calcium: 464mg 46%

Iron: 4mg 22%

Magnesium: 60.9mg 22%

Potassium: 517.2mg 15%

Sodium: 1542.7mg 62%

Thiamin: 0.8mg 77%

Calories From Fat: 298.2

*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.