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    You are in: Home / Recipes / Tuna Noodle and Pea Casserole Recipe
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    Tuna Noodle and Pea Casserole

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    • on January 08, 2013

      Made for supper tonight. Nice option for those who may not keep cream soups on hand. I made a variation as I only had 8 oz. of pasta on hand. I cooked and drained the pasta and layered it in the casserole dish with the tuna and a 16 oz. bag of mixed veggies. For the sauce I also sauteed some onions and celery and added a bit of ranch dressing for extra zip. The recipe didn't say to add the milk, but I added it after the flour in small batches as you would for any cream base. Topped with buttered cracker crumbs, rather than cheese. It turned out to be a pretty standard Tuna Noodle Casserole, but it was good. I'd probably prefer the cheese topping to the cracker one, but it was what we had. 10 month old enjoyed self feeding this, which makes me happy.

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    Nutritional Facts for Tuna Noodle and Pea Casserole

    Serving Size: 1 (131 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 318.8
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 8.3 g
    Cholesterol 49.6 mg
    Sodium 281.5 mg
    Total Carbohydrate 30.7 g
    Dietary Fiber 1.7 g
    Sugars 1.7 g
    Protein 16.9 g


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