Photo: Giovanna Gomes
Estimated Nutrition (whole recipe, rough)
862
Calories
40g
Protein
34g
Fat
100g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Macaroni | not in our table | 0 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cup (240 ml ) elbow macaroni pasta
- 1 can (10 oz / 300 g ) cream of mushroom soup
- 1 can (6 oz / 170 g) chunk tuna in water
- 2 cups frozen vegetables, such as peas and carrots
- 1 cup crushed potato chips (crisps)
Directions
1
Prepare macaroni according to directions on the package, but without salt. Drain and return to pot.
2
Add cream of mushroom soup.
3
Drain tuna and add.
4
Add frozen vegetables and mix well.
5
If you prefer crunchy vegetables, heat for 5 minutes over low heat, stirring frequently. Heat longer if you prefer softer vegetables.
6
Serve topped with crushed potato chips (crisps).
Recipe sourced from
wikibooks