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Ingredients
- 21 ounces Cream of Mushroom Soup, Low Sodium
- 1/4 cups Skim Milk
- 12 ounces cook Egg Noodles, Whole Wheat
- 10 ounces drain Solid White Albacore Tuna in Water
- 1 cup dice Onion
- 2 1/2 cups Cheddar Cheese, Shredded, Fat Free
- 1 teaspoon Black Pepper
- 1/3 cups Parmesan Cheese, Grated, Reduced Fat
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 4"x4" piece
- 304 Calories
- 5g Total Fat
- 2g Sat Fat
- 0g Trans Fat
- 29mg Cholesterol
- 594mg Sodium
- 38g Total Carb
- 0g Fiber
- 4g Total Sugars (Includes 0g Added Sugars)
- 30g Protein
- 7 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine soup and milk to make a thick sauce. If the sauce is too thick, add a little more milk.
- Stir in the rest of the ingredients except for the parmesan cheese and divide among indicated number of greased baking pans.
- Top with the parmesan cheese.
- Bake at 350 for 35 minutes or until heated through and bubbly on top.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine soup and milk to make a thick sauce. If the sauce is too thick, add a little more milk.
- Stir in the rest of the ingredients except for the parmesan cheese and divide among indicated number of greased baking pans.
- Top with parmesan cheese and cover with foil. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Remove foil and bake at 350 for 35 minutes or until heated through and bubbly on top.