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Suggest a better descriptionCut up the onion, potatoes and carrots in pieces and cook together for 15 minutes.Drain. Mix all the vegetables with the soup & water, and add to the tuna. Pour into a buttered casserole and add dots of butter on top. Cover the top with the noodles. Bake in a 350 degree oven about 30 minutes. Changes I made from original: I used cream of chicken soup, I used leftover canned peas and for the water to mix with the soup I used the vegetable water from the carrots, potatoes & onions.. Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 529 | ||
Calories from Fat: 284 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.5g | 42 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 414mg | 14 % | |
Potassium 616mg | 16 % | |
Total Carbohydrate 57.2g | 17 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 51g | ||
Protein 7.7g | 11 % | |
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: 529
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