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Round Covered Baker


Tempting Tuna Casserole

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
  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