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
| 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 |
- In a large bowl, combine noodles, tuna and mushrooms.
- Combine soup, milk, salt and pepper; pour over noodle mixture and mix well.
- Pour into a greased 2 1/2-qt. baking dish.
- Combine saltines and butter; sprinkle over noodles.
- Bake uncovered, at 350 degrees for 35-45 minutes, or until heated through.
- If desired, sprinkle with paprika.
Dairy, Fish, Pasta, Main Dish, American, Bake, Boil, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 252.3g |
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Amount Per Serving |
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Calories 437 Calories from Fat
123 |
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% Daily Value* |
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Total Fat
13.7g 21%
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Saturated Fat
5.0g 25%
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Cholesterol
89mg 30%
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Sodium
981mg 41%
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Total Carbohydrates
52.1g 17%
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Dietary Fiber
2.4g 10%
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Sugars
4.3g |
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Protein
25.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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