Tuna Noodle Casserole III

Tuna Noodle Casserole III

14
sal 24

"The vegetables in this dish give it some extra zip and is excellent for a family. Add a green salad for a filling meal, if desired."
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Ingredients

servings 340 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 715 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Add carrots and broccoli for 5 minutes or less before removing pasta; drain. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine pasta, carrots, broccoli, soup, tuna, celery, onion, and red bell pepper; mix all together. Place mixture evenly in a 9x13 inch baking dish, and sprinkle cheese on top. Bake in preheated oven for 20 minutes.

Reviews

14
  1. 19 Ratings

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Most helpful positive review

Great taste, however I would recommend sauteing the onions, celery & bellpeppers in olive oil for about 5 min. They are just too crunchy otherwise. Also, I deleted 1 can of soup & added approx...

Most helpful critical review

is colorful easy to make but it lacks flavor .. it was very bland.. I added some chicken seasoning, pepper and salt but it was still very bland :(

Great taste, however I would recommend sauteing the onions, celery & bellpeppers in olive oil for about 5 min. They are just too crunchy otherwise. Also, I deleted 1 can of soup & added approx...

Excellent base recipe! You can use almost any type of meat, veggies and cream soup. I used only 2 cans of cream soup and added a cans worth of mayo, skipping the cheese and adding half a package...

I liked this recipe because of all the veggys. I only used 1 can of soup with 1 can of milk. However, the leftovers were a little dry. I also sauteed all the veggys first instead of putting just...

This was very good!! Next time I would either saute the celery ahead like one other reviewer said, or leave it out completely though. It was still pretty crunchy. I also cheated and bought the f...

Good, EASY recipe. 8 oz. pasta was enough for me, and I heeded the other reviewers comments: 1 less can of soup, added rosemary and added pepper... worked well. I also sprinkled bread crumbs ...

Yummy!! I only had 2 cans of the soup, so I added a cans worth of milk and added a very light sprinkling of bread crumbs on top and it turned out very well. I omitted the peppers and used dehydr...

This is a hit! My son's friend is a vegetarian and he loves this! Super quick and tasty!

is colorful easy to make but it lacks flavor .. it was very bland.. I added some chicken seasoning, pepper and salt but it was still very bland :(

I changed somethings, Instead of 3cans of soup, I used 2 and 1/2can of milk, and I used pimentos in place of the red pepper. Then I sauted the onions, celery, broccoli, & carrots in olive oil be...