Tuna Noodle Casserole

Can you believe I forgot to take a picture of a recipe?!?  Yeah...me neither.  It was so good that there aren't any leftovers for me to even take a picture of.  Oh well.  I suppose that means I have to make it again and this time remember to take a picture :)

Now I made a bunch because we had friends over so feel free to halve the recipe or not.  It really makes great leftovers for lunches too!

Photo Source: AllRecipes.com

Tuna Noodle Casserole
3 - 6 oz cans of tuna in water, drained
1 - 15 oz can corn, drained
2 - 10.75 oz cream of mushroom soup
1 cup frozen peas
12 oz egg noddles
1/2 tsp black pepper
2 cups reduced fat shredded cheese

• Prepare noodles as directed on the package
• Mix corn, soup, peas, tuna, and pepper in a large bowl
• When noodles are done mix with tuna mixture and transfer to a casserole dish
• Bake in a preheated 350 degree oven for 20 minutes
• Top with cheese and return to the oven and bake for 15 minutes or until cheese is melted

A simple and easy go to meal.  We definitely love this one.  I don't always make it so large.  Many times I halve the recipe and only use 1 can of tuna.  You can use only corn or peas and even add carrots.  I have added onion before too and that works.  Whatever you decide it is definitely a great way to get a delicious meal on the table in no time!

Below is the nutritional value per serving.  This recipe yields approximately 12 servings.

Nutrition Facts

Serving Size 261 g

Amount Per Serving

Calories 387 Calories from Fat 87

% Daily Value*

Total Fat 9.7g 15%

Saturated Fat 3.1g 15%

Trans Fat 0.0g

Cholesterol 31mg 10%

Sodium 331mg 14%

Total Carbohydrates 50.0g 17%

Dietary Fiber 3.7g 15%

Sugars 2.1g

Protein 24.6g

Vitamin A 11% • Vitamin C 6% Calcium 18% • Iron 6%

Nutrition Grade B-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sugar
• High in selenium