Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. uncooked Hy-Vee wide egg noodles, divided | ||
| 1 (12 oz) can Hy-Vee fat-free evaporated milk | ||
| 1 (6 oz) can light tuna in water, drained | ||
| 1 c. Hy-Vee frozen peas, thawed | ||
| ½ c. Hy-Vee shredded cheddar cheese | ||
| 1 tsp. Hy-Vee flour | ||
| 1 tbsp. Hy-Vee minced onion | ||
| 1 tbsp. Hy-Vee parsley flakes | ||
| 1 tbsp. Hy-Vee lemon juice | ||
| Crushed saltine crackers or potato chips, optional |
Directions
- Divide noodles between 2 (2-cup each) baking dishes.
- In a large bowl, stir together milk, tuna, peas, cheese, flour, onion, parsley and lemon juice.
- Divide mixture between baking dishes. Stir gently to combine making sure that the noodles are submerged. Allow to stand for 5 minutes. If desired, sprinkle with crushed crackers or chips.
- Bake, uncovered, at 375 degrees for 25 to 30 minutes.
Nutrition facts
Servings
570 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 80mg
- Sodium: 810mg
- Total Carbohydrates: 63g
- Protein: 49g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 35%
0%
Iron 25%
0%
Calcium 70%