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$250 Serving- Stove-Top Tuna Casserole

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  • 6 c Broad egg noodles
  • 4 c Frozen oriental mix veg
  • 2 c Milk
  • 1 c Light cream cheese; cubed
  • 1 tb Dried dillweed
  • 13 oz Water-pack flake light tuna drained [2 6.5oz cans]
  • 1/2 tb Salt
  • 1/4 tb Pepper


In pot of boiling salted water, cook noodles until tender but firm, 8-10 minutes. Add vegetables; drain and return to pot.
Meanwhile, in saucepan, heat milk and cheese over medium heat, stirring, for 7 minutes or until melted.
Stir in dillweed. Add noodles along with tuna; cook, stirring, over medium heat until piping hot.
Season with salt and pepper.
4 servings for $8.86CDN [Feb 96] Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
Per serving: 424 Calories (kcal); 16g Total Fat; (35% calories from fat); 18g Protein; 50g Carbohydrate; 102mg Cholesterol; 1191mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
Recipe by: Canadian Living Magazine
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