Dinner

Ethel's Tuna Noodle Casserole is for Dinner.

Ethel's Tuna Noodle Casserole takes 15 minutes to prepare.

Ethel's Tuna Noodle Casserole takes 30 minutes to cook.

Ethel's Tuna Noodle Casserole makes 4 servings.

The ingredients for Ethel's Tuna Noodle Casserole are:

8 oz dry Barilla elbow macaroni (or any brand of your choice)
1 can 98% Fat Free Campbell's Cream of Mushroom Soup
3/4 cup non-fat milk
8 oz can sliced water chesnuts (drained and chopped)
1 cup frozen peas (thawed)
1 cup Kraft 2% Sharp Cheddar Cheese (shredded)
1 6oz can Starkist Chunk Light Tuna in water (drained)

Here is how you make Ethel's Tuna Noodle Casserole:

1) Preheat oven to 350 degrees. Cook elbow macaroni according to package instructions, or until al dente. Drain.2) While macaroni is cooking, chop water chestnuts. In a large bowl, combine skim milk, water chestnuts, drained tuna, peas, soup and cheese.3) Add cooked macaroni to mixture and mix everything together.4) Place in a 2 qt baking dish. Cover with foil or cover with baking dish lid.5) Bake for 30 minutes. Makes four 1 1/2 cup servings.Number of Servings: 4Recipe submitted by SparkPeople user CHOKOBOYSMOM.

The nutritional information for Ethel's Tuna Noodle Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 409.8

• Total Fat: 9.2 g
• Cholesterol: 24.2 mg
• Sodium: 703.7 mg
• Total Carbs: 55.6 g
• Dietary Fiber: 4.2 g
• Protein: 27.1 g

The dietary needs meet for Ethel's Tuna Noodle Casserole is Low Fat