Cook noodles or macaroni according to package directions. Drain and set aside.
If you are making tuna salad with 3.25 ounces of tuna, boil 1 hard cooked eggs. Combine tuna, broken into chunks; 20 grams celery; 2 green onions, sliced; 1½ teaspoons lemon juice; and 1/8 teaspoon of pepper in a bowl. Stir in hard cooked egg, chopped; 37 grams mayonnaise, and 16 grams sweet pickle relish. Cover and chill at least one hour.
Meanwhile, in a saucepan cook celery and onion in margarine or butter till tender. Stir in soup and milk. Gently stir in tuna or salmon, pimento, and the cooked noodles or macaroni. Transfer to a 1½-quart casserole. Sprinkle with Parmesan cheese. Bake in a 375° oven for 25-30 minutes or til heated through. Garnish with parsley sprigs, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 143 (40%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 58.8mg||18 %|
|Sodium 898.7mg||31 %|
|Potassium 445.9mg||12 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 28.1g|
|Protein 23.9g||34 %|
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Calories per serving: 360
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