Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 ounce) package Hy-Vee wide egg noodles | ||
| 8 oz. portobello mushrooms, stems removed and chopped | ||
| ½ c. chopped onion | ||
| 2 (10.5 ounces each) cans Hy-Vee Healthy Recipe cream of mushroom soup | ||
| 2 (5 ounces each) cans Hy-Vee light tuna, drained | ||
| 1 c. Hy-Vee frozen sweet peas | ||
| ½ c. Hy-Vee skim milk | ||
| 1 (8 ounces) package Hy-Vee finely shredded cheddar cheese, divided | ||
| 2 c. crushed Hy-Vee ripple potato chips |
Directions
- Preheat oven to 425 degrees.
- Prepare noodles according to package directions. Drain and set aside.
- Meanwhile, spray a large non-stick skillet with cooking spray. Add mushrooms and onions and sauté until mushrooms are golden brown, about 10 minutes. Transfer to a large bowl. Stir in drained noodles, cream of mushroom soup, tuna, peas, milk and half the shredded cheese. Pour into a lightly greased 13-by-9-inch baking dish. Smooth top and sprinkle with remaining shredded cheese and crushed potato chips.
- Bake 15 to 20 minutes or until edges are bubbly. Let stand 5 minutes before serving.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 60mg
- Sodium: 450mg
- Total Carbohydrates: 32g
- Protein: 16g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 4%
0%
Iron 8%
0%
Calcium 20%
Recipe Source:
Hy-Vee weekly ad from the week of February 12, 2013.