Tuna Casserole
Our foodservice tuna casserole recipe features canned tuna, cream of mushroom soup, and frozen peas.
Ingredients
- 21 (66.5 oz) can Chicken of the Sea® Chunk Light Tuna in Water, drained
- 60 oz cream of mushroom soup
- 1 qt milk
- 1 ¼ tsp salt
- 1 qt + 1 ½ c frozen peas
- 2 lb medium egg noodles, cooked to package directions
- 1 ¼ c bread crumbs
- ½ c butter
Nutrition Facts
calories
299
total fat
11g
saturated fat
4.9g
trans fat
0.2g
cholesterol
60mg
sodium
472mg
total carbohydrates
27g
fiber
3g
total sugars
6g
protein
24g
vitamin d
8%
calcium
11%
iron
15%
potassium
7%
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix together soup, milk, and salt until smooth. Add peas, tuna, and cooked noodles.
- Pour mixture into a 9-quart casserole dish.
- Bake for 30-35 minutes or until hot, then stir.
- Mix bread crumbs with melted butter in bowl and sprinkle over tuna casserole mixture.
- Bake 5-10 more minutes or until golden brown.
Nutrition Facts
calories
299
total fat
11g
saturated fat
4.9g
trans fat
0.2g
cholesterol
60mg
sodium
472mg
total carbohydrates
27g
fiber
3g
total sugars
6g
protein
24g
vitamin d
8%
calcium
11%
iron
15%
potassium
7%
In this Recipe:
Tuna Casserole
The classic tuna casserole — just like mom used to make. It's the ultimate comfort food, baked to creamy perfection and topped with crunchy bread crumbs.
