Vegetable Tuna Casserole With Pretzel Topping
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | All newly t, Seafood | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Uncooked wide egg noodles |
| 1 | 6 oz. water packed tuna | |
| drained rinsed | ||
| 2 | c | Frozen broccoli florets |
| thawed | ||
| 1/2 | c | Finely chopped red or green |
| bell pepper | ||
| 1/4 | c | Chopped green onions |
| 1 | 10 3/4 oz. cream of celery | |
| soup | ||
| 3/4 | c | Skim milk |
| 1/2 | t | Dried basil |
| 1 | c | Crushed pretzel twists or |
| sticks |
INSTRUCTIONS
Cook noodles to desired doneness as directed on package. Drain; keep warm. Heat oven to 350. Spray 1 1/2 quart casserole with nonstick cooking spray. In medium bowl, combine cooked noodles and all remaining ingredients except pretzels. Spoon mixture into spray-coated casserole; top with pretzels. Bake at 350 for 25 to 30 minutes or until thoroughly heated. 4 1 1/4 cup servings. Recipe by: Fast and Healthy--September October 1996 Posted to MC-Recipe Digest V1 #643 by L979@aol.com on Jun 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 55.9mg
Sodium: 1255.7mg
Potassium: 675.8mg
Carbohydrates: 31.5g
Fiber: 2.8g
Sugar: 5g
Protein: 23.5g