Vegetable Tuna Casserole with Pretzel Topping

Pretzel topping provides a simple addition to a no-fuss tuna casserole that's made using noodles and vegetable - perfect if you want dinner to be ready in 50 minutes.

  • prep time 20 min
  • total time 50 min
  • ingredients 9
  • servings 4

Ingredients

3
oz. (1 1/2 cups) uncooked wide egg noodles
1
(6-oz.) can water-packed tuna, drained, flaked
2
cups frozen broccoli florets, thawed*
1/2
cup finely chopped red or green bell pepper
1/4
cup chopped green onions
1
(10 3/4-oz.) can condensed 98%-fat-free cream of celery soup with 30% less sodium
3/4
cup skim milk
1/2
teaspoon dried basil leaves
1
cup crushed pretzel twists or sticks
  • 1 Cook noodles to desired doneness as directed on package. Drain.
  • 2 Heat oven to 350°F. Spray 1 1/2-quart casserole with nonstick cooking spray. In medium bowl, combine cooked noodles and all remaining ingredients except pretzels. Spoon mixture into sprayed casserole; top with pretzels.
  • 3 Bake at 350°F. for 25 to 30 minutes or until thoroughly heated.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/4 Cups
    Calories
    260
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    710mg
    710%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    3g
    3%
      Sugars
    7g
    7%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    45%;
    Vitamin C
    75%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 2 Vegetable; 1 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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