Place noodles in casserole. Mix tuna, milk, soup and cheese; pour over noodles. Bake at 350 for 30-40 minutes. Variations: 1. Add 1 cup diced celery, 1 cup diced onion, parsley, pimineto and 1 4-oz can mushrooms, drained. Top with cracker crumbs instead of cheese. (MRS W.E. Beard, Jr., Clarendon, AR) 2. Add 1 14-1/2 oz can cut asparagus. (MRS Watt McKinney (Daisy), Marvell, AR 3. Add 1 cup chopped celery, 1/3 cup chopped onion, 1/4 cup chopped bell pepper, 2 tablespoons chopped pimiento and 1/2 cup salad dressing. (MRS Maggie McCarty, Marvell, AR) MRS WAYNE HINDSLEY (SYLVIA) MARVELL, AR From the book
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 4|
|Calories from Fat: 158 (38%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 92.3mg||28 %|
|Sodium 1032.9mg||36 %|
|Potassium 295.3mg||8 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 32.8g|
|Protein 28.7g||41 %|
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Calories per serving: 415
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