Print (No Image)

Overnight Tuna Casserole

Nutrition Facts
Servings per Recipe:
6 servings
 Amount Per Serving
Calories 310
Fat 7g
Sodium 730mg
Total carbohydrate 35g
Fiber 3g
Protein  26g
1 can cream of mushroom soup
2 cups egg noodles, uncooked
1 can (14.75 ounces) tuna, drained, flaked
1 pkg (10 ounces) frozen broccoli or peas
½ tsp. onion powder
1 cup nonfat milk
½ cup dry bread crumbs
1 Tbsp. Parmesan cheese
1 Tbsp. margarine, melted
  1. In a large bowl, combine soup, noodles, tuna, broccoli or peas, onion powder, and milk.
  2. Pour into an 8x8 inch pan.
  3. Cover tightly and refrigerate overnight.
  4. Heat oven to 350 degrees F.
  5. In a small bowl, combine breadcrumbs, cheese and margarine, mixing well.
  6. Sprinkle breadcrumb mixture over casserole.
  7. Bake for 45 to 55 minutes, until bubbly and golden brown.

1. Use salmon instead of tuna if you have that in your pantry!

Keywords: broccoli, casserole, cheese, cream of mushroom soup, egg noodles, fish, pasta, peas, tuna, vegetables

Add a Note:

Share this recipe with your friends    Share on Facebook    Tweet on Twitter