1 can (10-3/4 oz.) condensed cream of mushroom soup
1 container (8 oz.) sour cream
2 cans (6 oz. each) tuna, drained, flaked
8 oz. medium egg noodles, cooked, drained
2 slices bread, crumbled
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Let's Make It
Melt 2 tablespoons of the margarine in 3-quart saucepan on medium heat. Add flour; stir until bubbly. Remove from heat. Gradually add milk, stirring constantly, until milk is mixed in and there are no lumps. Return to medium heat. Add VELVEETA; stir until melted. Add soup and sour cream, mix well. Stir in tuna. Toss with noodles. Spoon into 12x8-inch baking dish. Melt remaining 2 tablespoons margarine in small skillet. Add crumbled bread. Saute until bread crumbs begin to brown. Sprinkle over casserole; cover. Bake at 350°F for 20 minutes (if baked right after mixing) or for 35 to 40 minutes (if you have made ahead of time). Remove cover and bake an additional 10 minutes. Makes 6 servings.
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.