Tuna Noodle Pasta II

Makes (homes):

24 Portions

Makes (centers):

48 Portions


Ingredients (homes):

  • 12 oz. Whole Wheat Egg Noodles, uncooked OR whole wheat pasta (ex: rotini)
  • 8 oz. Peas, frozen, thawed
  • 2 (12 oz.) can Tuna, canned in water, drained
  • 1 (26 oz.) can Cream of Mushroom Soup
  • 1 pound OR 24 (2/3 oz.) slices American Cheese
  • 1/4 cup Bread Crumbs, optional

Ingredients (centers):

  • 1 1/2 pound Whole Wheat Egg Noodles, uncooked OR whole wheat pasta (ex: rotini)
  • 1 pound Peas, frozen, thawed
  • 4 (12 oz.) can Tuna, canned in water, drained
  • 2 (26 oz.) can Cream of Mushroom Soup
  • 2 pound OR 48 (2/3 oz.) slices American Cheese
  • 1/2 cup Bread Crumbs, optional

Directions:

  1. Cook egg noodles according to package directions. Drain off liquid.
  2. Mix noodles, frozen peas, tuna, and condensed cream of mushroom soup.
  3. Spread 1/2 of the noodle mixture into pan(s).
  4. Cover with half of the cheese slices.
  5. Repeat noodle and cheese layers.
  6. Sprinkle with bread crumbs.
  7. Bake at 350 degrees until food thermometer reads 165 degrees, about 1 hour for a 9x13" pan.

Serve:

Serve each 1-5 year old: 1/24 of a 9x13" pan
Serve each 6-12 year old: 1/12 of a 9x13" pan
1 serving = 1 1/2 oz. meat/meat alt. and 1/2 grain serving


Tuna Noodle Pasta II


Rating: 0.0 (0 ratings)

Meal:

Lunch & Dinner

CACFP Credit:

Bread
Meat & Meat Alternate


Record on your menu as:

Tuna (Meat and Meat Alternate Food List # 37)
Egg Noodles (Bread and Bread Alternate Food List # 70)

Source:

Adapted from: Adrienne, DCR Dietitian