Tuna Elbow Macaroni Casserole
|Uncooked elbow macaroni||7 Ounce, cooked (2 Cup)|
|Frozen chopped broccoli||10 Ounce (1 Package)|
|Tuna canned in vegetable oil||14 Ounce (2 Cans, 7 Ounce Each)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Condensed cheddar cheese soup||11 Ounce (1 Can)|
|Milk||1 1⁄4 Cup (20 tbs)|
1. Prepare macaroni and set aside.
2. Pierce package of frozen broccoli with a fork. Heat in microwave oven just until defrosted (about 3 minutes at High); drain.
3. Put cooked macaroni, undrained tuna, salt, drained broccoli and the celery into a 3-quart glass casserole; mix well.
4. Blend condensed soup and milk; add to tuna mixture and mix well. Cover with an all-glass lid or plastic wrap. Cook in microwave oven 10 minutes at High, or until thoroughly heated; stir twice.
Serving size: Complete recipe
Calories 1778 Calories from Fat 455
% Daily Value*
Total Fat 51 g78.4%
Saturated Fat 16.4 g81.9%
Trans Fat 0 g
Cholesterol 188.7 mg62.9%
Sodium 5292.5 mg220.5%
Total Carbohydrates 201 g66.9%
Dietary Fiber 16.2 g64.8%
Sugars 26.5 g
Protein 120 g239.9%
Vitamin A 216.2% Vitamin C 435.1%
Calcium 63% Iron 34.3%
*Based on a 2000 Calorie diet