Tuna-Tomato Noodle Casserole

Cinco de Mayo - Main Dish

This is a quick and easy casserole, and has been a favorite for many years.

Brief

Prep 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Tuna-Tomato Noodle Casserole

Ingredients

3 tablespoons chopped onion

1 tablespoon vegetable oil

1 (10.75 ounce) cancondensed tomato soup

1 teaspoon chili powder

½ teaspoon salt

1 teaspoon Worcestershire sauce

1 ½ cups egg noodles

1 ¼ cups shredded sharp Cheddar cheese

1 (5 ounce) can tuna

drained

Mangorita

Main Dish

Directions

Step 1

Cook noodles in a pot of boiling water until done. Drain.

Step 2

In a large skillet saute onion in oil. Add undiluted soup chili powder salt and Worcestershire sauce. Simmer 5 minutes. Mix in noodles 1 cup cheese and tuna. Spoon into a greased 1 quart casserole dish.

Step 3

Bake at 350 degrees F (175 degrees C) for 30 minutes. While still hot sprinkle with remaining 1/4 cup cheese.

Nutritional Information

Tuna-Tomato Noodle Casserole

Servings Per Recipe:4

Calories: 353.4

% Daily Value *

Protein: 22.2g 44%

Carbohydrates: 22.1g 7%

Dietary Fiber: 1.1g 5%

Sugars: 6.3g

Fat: 19.9g 31%

Saturated Fat: 10g 50%

Cholesterol: 66.7mg 22%

Vitamin A Iu: 1079.1IU 22%

Niacin Equivalents: 10.5mg 81%

Vitamin B6: 0.3mg 17%

Vitamin C: 41.6mg 69%

Folate: 53.1mcg 13%

Calcium: 332.9mg 33%

Iron: 2.6mg 15%

Magnesium: 35.5mg 13%

Potassium: 346.7mg 10%

Sodium: 1020.4mg 41%

Thiamin: 0.2mg 23%

Calories From Fat: 179.1

*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.