Fish

Southwest Tuna Noodle Bake (made over) is for Dinner.

Southwest Tuna Noodle Bake (made over) takes 15 minutes to prepare.

Southwest Tuna Noodle Bake (made over) takes 30 minutes to cook.

Southwest Tuna Noodle Bake (made over) makes 6 servings.

The ingredients for Southwest Tuna Noodle Bake (made over) are:

16 oz Egg Noodles (I used Healthy Harvest Whole Wheat to boost Fiber)
2 1/2 cups skim milk
2 cans (6oz each) tuna (packed in water, drained)
1 can (10 3/4 oz) 98% fat free condensed cream of mushroom soup
1 can (10 3/4 oz) 98% fat free condensed cream of chicken soup
1 cup (4oz) fat free shredded cheddar cheese
1 can Rotel tomatoes and chilies

(optional: 2 cups crushed baked tortilla chips- not included in nutrition facts.)

Here is how you make Southwest Tuna Noodle Bake (made over):

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and Rotel. Drain noodles; gently stir into tuna mixture.Transfer to an ungreased 13-in x 9-in. baking dish. (Optional- sprinkle with tortilla chips)Bake uncovered at 350 degrees for 30-35 minutes or until bubbly. Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user SWERVES_1.

The nutritional information for Southwest Tuna Noodle Bake (made over) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 424.9

• Total Fat: 4.3 g
• Cholesterol: 22.9 mg
• Sodium: 1,092.3 mg
• Total Carbs: 70.4 g
• Dietary Fiber: 8.6 g
• Protein: 29.2 g