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Nutrition Facts
Serving Size 231 g
(Approx. 6 Servings)
Amount Per Serving
Calories 620 Calories From Fat 390
% Daily Value*
Total Fat 43 g 66%
Saturated Fat 18 g 90%
Trans Fat 0.0 g
Cholesterol 215 mg 72%
Sodium 1920 mg 80%
Total Carbohydrate 5 g 2%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 47 g
Vitamin A 15% Iron 8%
Vitamin C 30% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mediterranean Tuna Casserole
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 cup(s) H-E-B Egg Noodles
7 1/2 Oz H-E-B Marinated Artichoke Hearts
10 Oz Central Market Yellowfin Tuna Packed in Olive Oil
1/4 cup(s) H-E-B Sun Dried Tomatoes, chopped
10 1/2 Oz Hill Country Fare Cream of Celery Soup
2/3 cup(s) H-E-B Milk
1 1/2 cup(s) H-E-B Shredded Italian Blend Cheese, divided
1 cup(s) H-E-B Frozen Peas
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Instructions

1
Heat oven to 375°F.
2
Coat a 9 x 13 inch baking dish with nonstick cooking spray.
3
Cook noodles in boiling water according to package directions or until barely tender but still firm.
4
Drain pasta and return to cooking pot.
5
While pasta cooks, drain artichoke hearts and chop.
6
Place in a medium bowl, add tuna and tomatoes; toss to mix. Break tuna into small chunks if necessary.
7
Stir soup and milk into drained pasta in cooking pot.
8
Add tuna mixture, 1 cup cheese and peas. Stir gently and transfer mixture to baking dish.
9
Bake 20-30 minutes or until hot and bubbly.
10
Top with remaining 1/2 cup cheese; serve while hot.

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