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Oodles of Noodles n' Tuna Casserole
Source: dLife

Tuna noodle casserole with all the trimmings.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 263.5
Total Carbs 19.2 g
Dietary Fiber 2.7 g
Sugars 3.4 g
Total Fat 6.9 g
Saturated Fat 2.1 g
Unsaturated Fat 1.4 g
Potassium 408.2 mg
Protein 29.6 g
Sodium 282.4 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Milk , 1 Starch , 3 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 oz  uncooked egg noodles
1 each  cooking spray
1 tbsp  margarine
8 oz  fresh mushroom slices
1 each  small onions
1 cup  low sodium chicken broth
1 cup  whole milk
0 1/4 cup  white whole wheat flour
12 1/4 oz  canned white tuna, packed in water, drained
1 cup  Peas, baby, frozen
2 oz  Pimientos, canned, whole
0 1/2 tsp  ground thyme
0 1/4 tsp  salt
0.125 tsp  black pepper
  1. Prepare noodles according to package directions, omitting salt.
  2. Drain, cover, and set aside.
  3. In large skillet over medium-high, melt margarine.
  4. Add mushrooms and onion. Cook 5 minutes, stirring frequently until onion is tender.
  5. In small bowl, whisk chicken broth, milk and flour.
  6. Stir into mushroom mixture, bring to a boil.
  7. Cook and stir for 2 minutes or until thickened.
  8. Reduce heat to medium. Add tuna, peas, pimiento, thyme and salt. Stir to blend.
  9. Add noodles and pepper, mix thoroughly.
  10. Preheat oven to 350°F.
  11. Coat 2-quart casserole with cooking spray.
  12. Spread noodle mixture evenly in prepared casserole.
  13. Bake 30 minutes or until bubbly and heated through.
  14. Let stand 5 minutes before serving.

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