Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well.
Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, frozen vegetables, and garlic in a medium saucepan. Place pan over medium low heat, and heat through.
Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange all but 1/4 cup of the cheese over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed crackers and remaining cheese.
Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the crackers begin to brown. Let cool for 10 minutes before serving.
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|Serving Size: 1 Serving (795g)|
|Recipe Makes: 8|
|Calories from Fat: 239 (25%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||35 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 80.7mg||25 %|
|Sodium 1362.8mg||47 %|
|Potassium 1548.1mg||41 %|
|Total Carbohydrate 149.6g||44 %|
|Dietary Fiber 26g||104 %|
|Sugars, other 123.6g|
|Protein 42.1g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 962
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