Preheat oven to 400 degrees. Coat a 2-quart casserole dish with nonstick cooking spray.
Recipe
Author
Hy-Vee Test Kitchen
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Description
While this dish is traditionally made with broccoli or peas, don't let that stop you from adding whatever veggies you like. Mushrooms, onions, artichokes, sun-dried tomatoes... you get the idea.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12-oz.) pkg. Hy-Vee wide egg noodles | ||
| ½ c. Ritz crackers, crushed | ||
| 2 tbsp. Hy-Vee unsalted butter | ||
| 1 (15-oz.) jar Hy-Vee creamy Alfredo pasta sauce | ||
| 1 (12-oz.) can Hy-Vee tuna, drained | ||
| 2 c. Hy-Vee Short Cuts broccoli florets | ||
| ⅓ c. Hy-Vee shredded Parmesan cheese |
Things To Grab
- 2-quart casserole dish
- Hy-Vee nonstick cooking spray
- Large stockpot
- Colander
- Medium bowl
Directions
Prepare noodles as directed on package. Drain well.
In a medium bowl, combine melted butter and crushed Ritz crackers; set aside.
Combine cooked noodles, Alfredo sauce, tuna and broccoli. Spread into prepared casserole dish and top with Parmesan cheese and Ritz cracker mixture. Bake for 15 to 20 minutes or until golden brown and heated through.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 100mg
- Sodium: 670mg
- Total Carbohydrates: 52g
- Protein: 24g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee Seasons Back to School 2013.