Heat the oven to 375F. with the rack in the center position. Grease or spray non-stick vegetable cooking spray on 1 medium to large ovenproof baking dish, or two smaller dishes. Cook the noodles according to the directions on the package, but shorten the cooking time by 2 minutes. Drain the noodles and combine with the peas, soup and milk. Mash the tuna with a fork to break it up and add it to the noodles. Mix gently and spoon into prepared pan. Sprinkle the crumbs over the top and bake for 35 minutes, until hot. Variations: Add salt (taste first, as soup may be salted enough); freshly grated black pepper; white pepper; snipped fresh herbs, such as tarragon, or dried herbs. Also, if youre not an avid fan of bread crumbs, 2 cups may be too much. Toss 1/2 to 3/4 cups with 1 tablespoon melted butter or margarine for a light sprinkling. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 8|
|Calories from Fat: 146 (37%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 65.7mg||20 %|
|Sodium 497.5mg||17 %|
|Potassium 281.7mg||7 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 39.1g|
|Protein 18.8g||27 %|
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Calories per serving: 392
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