Tuna and Noodle Casserole

Recipe

Main Dish
Tuna and Noodle Casserole

Primary Media

Noodles topped with tuna, broccoli florets, and melted cheese in casserole dish

User Rating

4.08 out of 5 stars
Rate it:
26 ratings

Recipe Data

6
Servings
5min
Prep
30min
Total

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    Description

    While this dish is traditionally made with broccoli or peas, don't let that stop you from adding whatever veggies you like. Mushrooms, onions, artichokes, sun-dried tomatoes... you get the idea.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1(12-oz.) pkg. Hy-Vee wide egg noodles
    ½ c.Ritz crackers, crushed
    2 tbsp.Hy-Vee unsalted butter
    1(15-oz.) jar Hy-Vee creamy Alfredo pasta sauce
    1(12-oz.) can Hy-Vee tuna, drained
    2 c.Hy-Vee Short Cuts broccoli florets
    c.Hy-Vee shredded Parmesan cheese

    Things To Grab

    • 2-quart casserole dish
    • Hy-Vee nonstick cooking spray
    • Large stockpot
    • Colander
    • Medium bowl

    Directions

    1. Preheat oven to 400 degrees. Coat a 2-quart casserole dish with nonstick cooking spray.

    2. Prepare noodles as directed on package. Drain well.

    3. In a medium bowl, combine melted butter and crushed Ritz crackers; set aside.

    4. Combine cooked noodles, Alfredo sauce, tuna and broccoli. Spread into prepared casserole dish and top with Parmesan cheese and Ritz cracker mixture. Bake for 15 to 20 minutes or until golden brown and heated through.

    Nutrition facts

    Servings

    460 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 100mg
    • Sodium: 670mg
    • Total Carbohydrates: 52g
    • Protein: 24g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 10%
    0%
    Vitamin D 0%
    0%
    Potassium 8%

    Recipe Source:

    Hy-Vee Seasons Back to School 2013.