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Tuna Noodle Casserole III

Tuna Noodle Casserole III

sal

sal

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 {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Debby
16

Debby

5/18/2006

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 1/2 cup of sour cream, along with a little fresh rosemary & pepper.

Blaufey
7

Blaufey

2/12/2008

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 the broccoli in the pasta water.

Charlotte
7

Charlotte

10/14/2005

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 of soda crackers (crumbled). Turned out great and was a big hit (my BF had 3 helpings)!

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