Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee wide egg noodles | ||
| 1 (10.5 ounce) can Hy-Vee 98% fat-free cream of celery soup | ||
| ½ soup can Hy-Vee skim milk (about 2/3 cup) | ||
| 1 tbsp. Hy-Vee minced onion | ||
| 1 (5 ounce) can Hy-Vee light tuna in water, drained | ||
| ½ c. crushed Hy-Vee ripple potato chips |
Directions
- Prepare noodles according to package directions.
- Combine soup, milk, onion, tuna and noodles in a large bowl. Pour into 2-quart casserole dish sprayed with non-stick cooking spray. Sprinkle with crushed potato chips.
- Bake at 350 degrees for 30 minutes or until edges are bubbly and chips are golden brown. Let stand 5 minutes before serving.
- Test kitchen tip: Substitute other flavors of condensed cream soups to suit your family’s tastes.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 45mg
- Sodium: 690mg
- Total Carbohydrates: 25g
- Protein: 14g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 8%