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Tempting Tuna Casserole



Ingredients:
4   oz (125 g) uncooked elbow macaroni noodles
1   cup (250 mL) chicken broth
1/2   can (10.7 oz/284 mL) condensed cream of celery soup (about 1/2 cup/125 mL)
1/4   cup (50 mL) sour cream
2   tbsp (30 mL) milk
1   can (5 oz or 170 g) water-packed tuna, drained and flaked
1/2   cup (125 mL) shredded cheddar cheese, divided
1/4   cup (50 mL) thinly sliced celery
1 1/2   tbsp (22 mL) finely chopped onion
1   tbsp (15 mL) finely chopped fresh parsley
1/4   tsp (1 mL) coarsely ground black pepper
3/4   cup (175 mL) frozen peas, thawed
2   vine-ripened tomatoes, seeded and diced
Directions:
  1. Combine noodles and broth in Round Covered Baker. Microwave, covered, on HIGH 79 minutes or until noodles are tender, stirring once. Meanwhile, combine soup, sour cream, milk, tuna, 1/4 cup (50 mL) of the cheddar cheese, celery, onion, parsley and black pepper in large mixing bowl; mix well.
  2. Add soup mixture, peas and tomatoes to baker; mix well. Microwave, covered, on HIGH 46 minutes or until heated through, stirring once. Top with remaining cheese; cover and let stand 35 minutes or until cheese is melted.

Yield: 4 servings

Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 35 mg, Sodium 690 mg, Carbohydrate 30 g, Fiber 4 g, Protein 19 g