Preheat oven to 400 degrees. Coat a 2-quart casserole dish with nonstick cooking spray.
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.
Servings and Ingredients
|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|
|⅓ c. Hy-Vee shredded Parmesan cheese|
Things To Grab
- 2-quart casserole dish
- Hy-Vee nonstick cooking spray
- Large stockpot
- Medium bowl
Prepare noodles as directed on package. Drain well.
In a medium bowl, combine melted butter and crushed Ritz crackers; set aside.
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.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 100mg
- Sodium: 670mg
- Total Carbohydrates: 52g
- Protein: 24g