Cheesy Tuna and Noodles

Cheesy Tuna and Noodles

12 Reviews 2 Pics
  • Cook

    25 m
  • Ready In

    25 m
Recipe by  Campbell's Kitchen

“This dish makes tuna-noodle lovers sit up and take new notice--with the addition of colorful vegetables, mozzarella cheese, ramen noodles and a bit of garlic. A real kid-pleaser, serve this dish with baked biscuits or breadsticks.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Cook ramen soup according to package directions. Drain off most of liquid.
  2. Mix mushroom soup, milk, garlic, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender. Add cheese and heat until melted.
  3. Add tuna and noodles. Heat through.

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Reviews (12)

Rate This Recipe
Sarah Jo
19

Sarah Jo

Per request of my oldest boy, instead of a package of frozen mixed vegetables, I used a package of Birds Eye frozen corn. When I cooked the ramen, I left out the seasoning packet. I didn't want the tuna and noodles to be too salty as I was already using tuna and condensed soup which is pretty salty already. I just added a little pepper to taste. I made no other changes. Both the kids INHALED this. Then asked for seconds.

Jaja's daughter
6

Jaja's daughter

Worked well using cheddar cheese and 10 oz package of frozen peas instead.

allrusty
6

allrusty

I'm not a huge fan of tuna, I did this recipe b/c it came up with ingredients that I had in my kitchen. It was pretty good. Not overly fishy. I think I drained of too much of the liquid from the noodles, but it was still good. I think it would also taste good with chicken...actually, in my opinion, better.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 366 cal
  • 18%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 39 g
  • 13%
  • Protein
  • 20 g
  • 40%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 1397 mg
  • 56%

Based on a 2,000 calorie diet

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