Fish

Tuna Noodle Casserole (Shelley version 3) takes 15 minutes to prepare.

Tuna Noodle Casserole (Shelley version 3) takes 35 minutes to cook.

Tuna Noodle Casserole (Shelley version 3) makes 8 servings.

The ingredients for Tuna Noodle Casserole (Shelley version 3) are:

2 cans of Tuna
10 Ritz crackers
1.5 cup of skim milk
Family size 98% fat free Campbell's Mushroom Soup
1/2 cup of onion
1 tbsp of butter
2 cups fresh mushrooms cut up
2 cups of peas
6 cups of egg noodles dry

Here is how you make Tuna Noodle Casserole (Shelley version 3):

1. Preheat oven to 375 degrees2. Bring 6 cups water to a boil; add egg noodles and boil about 3 minutes (noodles should still be firm). Immediately shock the noodles in cold water, then transfer the noodles to a casserole dish.3. At the same add the butter to a pan and fry the onions and mushrooms. Next, mix the milk and soup in a pan. Bring to a simmer. Add the tuna; whisk until tuna is broken apart. Add the peas and mix them in. Next, pour the entire mixture over the egg noodles. Use a spoon to mix the ingredients thouroughly. Sprinkle the Ritz crackers over the top of the mixture.4. Bake for 30 minutes covered; remove cover and bake 5 additional minutes.Number of Servings: 8Recipe submitted by SparkPeople user AVENGEFLIPPER.

The nutritional information for Tuna Noodle Casserole (Shelley version 3) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 285.3

• Total Fat: 5.6 g
• Cholesterol: 45.8 mg
• Sodium: 714.6 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 3.5 g
• Protein: 19.7 g