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1950s Tuna Noodle Casserole Recipe

1950s Tuna Noodle Casserole Recipe

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Ingredients:

Serving

1 lb bag of broad egg noodles
1 large can of cream of mushroom soup and the same size can of milk plus 1 more cup
2 large cans of tuna ( i prefer light instead if white) drained
1 large bag of salted potato chips crushed
sea salt and fresh ground black pepper

Directions:

Preheat oven to 350 degrees
Cook the egg noodles according to the directions on the bag
Combine the cream of mushroom soup with a can of milk
Crumble the drained tuna.
In a bowl combine all of the above with 3/4 of the bag of the crushed potato chips and the salt and pepper.
Place in a buttered casserole dish
Sprinkle remaining chips on the top
Bake at 350* for 35-40 minutes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	254.51 Kcal (1066 kJ)
Calories from fat	44.13 Kcal
		% Daily Value*
Total Fat	4.9g	8%
Cholesterol	37.9mg	13%
Sodium	306.99mg	13%
Potassium	86.92mg	2%
Total Carbs	34.42g	11%
Dietary Fiber	1.16g	5%
Protein	16.52g	33%
Iron	2.2mg	12%
Calcium	7.5mg	1%

Amount Per 100 g
Calories	242.97 Kcal (1017 kJ)
Calories from fat	42.13 Kcal
		% Daily Value*
Total Fat	4.68g	8%
Cholesterol	36.18mg	13%
Sodium	293.07mg	13%
Potassium	82.98mg	2%
Total Carbs	32.86g	11%
Dietary Fiber	1.11g	5%
Protein	15.77g	33%
Iron	2.1mg	12%
Calcium	7.1mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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