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Cheesy Tuna Noodle Chowder Recipe
|Cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Evaporated skim milk||12 Fluid Ounce (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Canned white tuna||12 Ounce, drained, flaked (2 Can, Packed In Water)|
|Frozen peas||1 Cup (16 tbs), thawed|
|Chopped pimiento||2 Ounce, drained|
|Processed cheese||1 Cup (16 tbs), diced|
|Cooked noodles||2 Cup (32 tbs), drained, rinsed|
|Dried onion flakes||1 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 2438 Calories from Fat 583
% Daily Value*
Total Fat 67 g103.8%
Saturated Fat 27.1 g135.6%
Trans Fat 0.2 g
Cholesterol 532.3 mg
Sodium 5252.9 mg218.9%
Total Carbohydrates 303 g100.9%
Dietary Fiber 18.4 g73.8%
Sugars 70.2 g
Protein 149 g297.4%
Vitamin A 142.5% Vitamin C 136.8%
Calcium 198.1% Iron 96.9%
*Based on a 2000 Calorie diet
In prepared container, combine mushroom soup, evaporated skim milk, and water.
Stir in tuna, peas, and pimiento.
Add Velveeta cheese, noodles, onion flakes, parsley flakes, and black pepper.
Mix well to combine.
Cover and cook on HIGH for 3 to 4 hours.
Mix well before serving.