3 cans (6 oz. each) chunk light tuna in water, drained
1 can (14.5 oz.) sliced carrots, drained
1 can (14.5 oz.) sweet peas, drained
1 pkg Kraft Mild Cheddar Shredded Cheese
3 slices Kraft American Cheese
*optional, salt and black pepper to taste
1-1 1/2 cups 2% milk
*optional, 1 1/2 cups broken or crushed corn flakes
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Let's Make It
Start by boiling your noodles to perfection. *You will want to add your oil and salt to the boiling water before putting your noodles in. This will keep them from sticking to the pan.
While they are cooking, open all of your canned ingredients. You will need to drain your tuna, peas and carrots. When your noodles have reached your desired tenderness, drain them as you would for pasta.
In a large bowl, combine your noodles, mushroom soup, tuna, and vegetables. Mix these ingredients together. Add your shredded cheese (this works best if your noodles are still warm). Break up your American cheese and add to mixture. Add your salt and pepper for taste. Then, add your milk.
Put in a 13x9 inch baking pan or casserole dish. Evenly distribute your corn flakes on top for a crunchy topping.
Bake uncovered at 350°F for 30-45 minutes or until cheese is melted. You can also microwave for five minutes on high power if pressed for time.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.