Cut 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|
|Calories from Fat: 284 (54%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 529
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