This is the base recipe from Linda Allen
Preheat oven to 400. Mix all ingredients, adding egg noodles last in casserole dish. Sprinkle bread crumbs as topping and bake for about 20 minutes until bubbly.
I often omit the soup and use a cup of plain yogurt. I also often substitute frozen spinach for the peas and these make for tasty substitutions.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 214 | ||
Calories from Fat: 52 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 47.1mg | 15 % | |
Sodium 599.7mg | 21 % | |
Potassium 275.1mg | 7 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 19.1g | ||
Protein 18.5g | 26 % | |
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: 214
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