Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. Hy-Vee 2% milk | ||
| 1 (8 oz) pkg Hy-Vee cream cheese, cubed | ||
| 1 (16 oz) pkg Hy-Vee frozen broccoli, carrot and cauliflower mix, thawed | ||
| ½ tsp. salt | ||
| ¼ tsp. ground black pepper | ||
| 2 (6 oz each) cans Hy-Vee tuna, drained | ||
| ½ c. Hy-Vee grated parmesan cheese | ||
| 1 (12 oz) pkg Hy-Vee extra wide egg noodles, uncooked |
Directions
- In large saucepan over medium heat, stir together milk and cream cheese. Cook, stirring frequently, until cream cheese melts; do not boil.
- Add thawed vegetables, salt and pepper, heat just to boiling, stirring occasionally. Reduce heat to low, stir in tuna and parmesan cheese.
- Meanwhile, cook noodles according to package directions; drain.
- Toss noodles and sauce, sprinkle with additional parmesan cheese, if desired.
Nutrition facts
Servings
510 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 145mg
- Sodium: 750mg
- Total Carbohydrates: 49g
- Protein: 32g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 30%
0%
Iron 20%
0%
Calcium 25%
Recipe Source:
Hy-Vee extra wide egg noodles package.