Directions:
- Crumble shredded wheat into a bowl and add yogurt, stir well. Add egg and blend.
- Toss gently, the tuna and egg noodles.
- Saute the carrot, celery and onion in a scant amount of pan spray. Sweat vegetables and add 2 Tablespoons vegetable stock (or water) to simmer for approx 3-5 minutes. Season with salt, pepper and granulated garlic to taste.
- Place tuna and noodles in the bottom of a casserole dish, pour vegetables and broth over the noodles, then crumble the topping over the noodles.
- Bake at 350 degrees for 30-45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 508.32 Kcal (2128 kJ) | ||
| Calories from fat | 85.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 15% | |
|---|---|---|---|
| Cholesterol | 227.78mg | 76% | |
| Sodium | 273.28mg | 11% | |
| Potassium | 531.6mg | 11% | |
| Total Carbs | 77.86g | 26% | |
| Sugars | 5.91g | 24% | |
| Dietary Fiber | 9.23g | 37% | |
| Protein | 33.94g | 68% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 3.7mg | 20% | |
| Calcium | 154.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 130.62 Kcal (547 kJ) | ||
| Calories from fat | 22.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 15% | |
|---|---|---|---|
| Cholesterol | 58.53mg | 76% | |
| Sodium | 70.23mg | 11% | |
| Potassium | 136.61mg | 11% | |
| Total Carbs | 20.01g | 26% | |
| Sugars | 1.52g | 24% | |
| Dietary Fiber | 2.37g | 37% | |
| Protein | 8.72g | 68% | |
| Vitamin C | 2.8mg | 18% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.9mg | 20% | |
| Calcium | 39.6mg | 15% | |
* 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.
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