Adapted from "Taste of Home." wide egg noodles, canned tuna, canned mushroom, condensed cream of mushroom soup, milk, salt, pepper, saltines, butter or margarine Potassium 416 g per serving. cvt

Recipe Ingredients for TUNA MUSHROOM CASSEROLE

12	ounces wide egg noodles, cooked and drained
2	cans (6 ounces each) light tuna (15121), drained
1	can (4 ounces) mushroom stems and pieces (11264), drained
1	can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/3	cups 1% milk (1082)
1/2	teaspoon salt
1/4	teaspoon pepper
35	g (1/2 cup crushed) saltines
3	tablespoons butter or margarine, melted

Recipe Directions for TUNA MUSHROOM CASSEROLE

1. In a large bowl, combine noodles, tuna and mushrooms.
   
   
2. Combine soup, milk, salt and pepper; pour over noodle mixture and mix well.
   
   
3. Pour into a greased 2 1/2-qt. baking dish.
   
   
4. Combine saltines and butter; sprinkle over noodles.
   
   
5. Bake uncovered, at 350 degrees for 35-45 minutes, or until heated through.
   
   
6. If desired, sprinkle with paprika.
   
   

Categories

Dairy, Fish, Pasta, Main Dish, American, Bake, Boil, Sugar-Free

Health Information

Nutrition Grade 96% confidence

Good points High in niacin Very high in selenium