Tuna and Noodle Bake

Course Main Dishes
Prep. Time 15 mins
Cooking Time 40 mins
Yields 4 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

2 1/2 cups (625 ml) medium egg noodles or

broad

10 oz (300 g) 1 pkg frozen, chopped spinach, thawed and squeezed dry

6 1/2 oz (184 g) 1 can chunk light tuna, drained (reserve broth) or

7 1/2 oz (212 g) 1 can salmon, drained and flaked

2 green onions, chopped

1 1/2 cups (375 ml) shredded Canadian Gouda or

Swiss cheese

4 eggs

1 cup (250 ml) liquid (tuna or

salmon broth

and Milk)

Salt

Cayenne pepper, to taste

Instructions

Cook noodles in boiling salted water. Drain. In large bowl, combine noodles, spinach, tuna, green onions and 1 cup (250 mL) Canadian Gouda cheese. Spoon mixture into well greased deep 9-inch (23 cm) pie plate.

In microwaveable medium bowl, beat together eggs, liquid, salt and cayenne pepper until eggs are just blended. Microwave on HIGH, stirring often, until mixture thickens slightly. Pour over noodle and tuna mixture, in pie plate. Sprinkle remaining cheese on top.

Bake in a 350 °F (180 °C) oven for 35 to 40 minutes or until firm.

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Nutritional Info

Per serving

Energy: 419 Calories
Protein: 37 g
Carbohydrate: 26 g
Fat: 19 g
Fibre: 3.2 g
Sodium: 430 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 48 % / 533 mg
Vitamin B12: 186 %
Folate: 89 %
Vitamin A: 66 %
Phosphorus: 50 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Leila
November 15th, 2010

I used fresh spinach, just be sure to salt it and let it wilt, then squeeze out the water. But I found it to be bland, I was disappointed (even though I added cumin spice to it too). I think it needs some more spices, or maybe regular onion which has a stronger flavour than green onion. I know I love lemon juice somac (a Lebanese sour spice, it's got a pinkish colour) with spinach, and lemon juice with tuna that could help the flavour, but I don't know about lemon juice and eggs. I was expecting to be blown away, instead I was left thinking how can I make this better next time.