Fish

Vegetable and Tuna Noodle Casserole is for Dinner.

Vegetable and Tuna Noodle Casserole takes several minutes to prepare.

Vegetable and Tuna Noodle Casserole takes several minutes to cook.

Vegetable and Tuna Noodle Casserole makes 12 servings.

The ingredients for Vegetable and Tuna Noodle Casserole are:

3/4 cup seasoned bread crumbs
1/4 cup grated parmesean cheese
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1 cup chopped broccoli
1 cup sliced mushrooms
1 can yellow corn, drained
1 can peas, drained
3 6oz cans of tuna in water, drained
1 can 98% fat free Campbells cream of celery soup
1 can 98% fat free Campbells cream of mushroom soup
1 cup skim milk
I Can't Beleive It's Not Butter Spray
Salt and Pepper to taste

Here is how you make Vegetable and Tuna Noodle Casserole:

1. Cook Pasta according to package dircetions. When the pasta has about 5 or so minutes left to cook, add carrots, broccoli to water to soften. Drain when done2. Mix cans of soup with milk.3. In a large baking dish, mix the remaining veggies with the pasta and cooked veggies and soup mixture. Salt and pepper to taste4. Combine bread crumbs and parmesan cheese and sprinkle over top of the casserole. Spray lightly with butter spray.5. Bake for 30 minutes at 350 degrees or until casserole is heated thru and bread crumbs are browned.Serves 12Number of Servings: 12Recipe submitted by SparkPeople user HMR809.

The nutritional information for Vegetable and Tuna Noodle Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 271.9

• Total Fat: 4.2 g
• Cholesterol: 15.3 mg
• Sodium: 707.8 mg
• Total Carbs: 38.7 g
• Dietary Fiber: 6.1 g
• Protein: 22.1 g

The dietary needs meet for Vegetable and Tuna Noodle Casserole is Low Fat