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Makes:
7 Cups
Prep time:
10 minutes
Cooking time:
15 minutes

Ingredients

⅛ teaspoon pepper
1 can (5 ounces) tuna in water, drained
1 teaspoon chicken bouillon
1 can (10.5 ounces) low sodium condensed cream of chicken soup
8 ounces egg noodles (4 1/2 cups dry)
2 cups frozen peas
½ teaspoon onion powder
1 tablespoon prepared mustard
⅓ cup nonfat or 1% milk

Directions

  1. Cook noodles using package directions.  Add peas for last three minutes.  Drain.
  2. Mix remaining ingredients in a small bowl.  Add to drained noodles, and stir well.
  3. Cook on low heat, stirring often, until heated through. Serve warm.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Cream of Mushroom or Cream of Chicken Mushroom soup can be substituted for Cream of Chicken.
  • Try whole wheat egg noodles.
  • Reheat the casserole in the microwave if it has cooled before serving.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer.  2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.