A New Twist on Classic Tuna Noodle Casserole - recipe courtesy of Fry's Chef Michael B.
Cook noodles according to package, while preparing topping.
Add olive oil to a large nonstick pan, and cook onions and carrots until soft, approximately 4 to 6 minutes. Then add tuna, cream of mushroom soup, peas. Constantly stir the mixture over low heat until combined and cheese has melted.
Fold into cooked noodles. Top with green onions and red bell pepper. Serve immediately, refrigerating any leftovers.
I added red bell peppers when I added the peas, and it was fine.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 231 | ||
Calories from Fat: 72 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 46.1mg | 14 % | |
Sodium 377.9mg | 13 % | |
Potassium 231mg | 6 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 17.7g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database 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: 231
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