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Feta Toon-a-Noodle Casserole

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Total Time (minutes)
45
Difficulty
1
Servings
6
Ingredients
13
Total Prep Time: 20 minutes
Calories Per Serving: 300
Nutrients

Nutrition Facts

Serving Size (291g)

Amount per serving
Calories 300 Calories from fat:
% Daily Value*
Fat 8 g 10 %
Saturated 2.5 g 13 %
Trans 0 g
Cholesterol 25 mg 8 %
Sodium 270 mg 12 %
Potassium 278 mg 6 %
Carbohydrate 37 g 13 %
Fiber 2 g 7 %
Sugars 4 g
Protein 22 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 10 %
Iron 15 %
Vitamin D 0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium DOLE® Red Onion, finely chopped
  • 3 tablespoons all-purpose flour
  • 1-3/4 cups low-sodium vegetable or chicken broth
  • 1 cup unsweetened almond milk or 1% milk
  • 2 cups DOLE® Mushrooms, sliced
  • 1 cup red bell pepper, seeds removed, chopped
  • 3 cups DOLE® Baby Spinach
  • 2 cans (5 oz. each) tuna in water, drained
  • 1/2 cup feta cheese, crumbled
  • 8 oz. dry noodles, cooked according to package directions
  • 2 tablespoons reduced fat Parmesan cheese
  • 2 tablespoons whole wheat bread crumbs

Directions

  1. Preheatoven to 375°F. Lightly coat 12x9-inch baking dish with cooking spray.
  2. Heat oil in large nonstick skillet over medium-high heat. Add onions and cook 5 minutes or until tender, sprinkle flour over onions, cook 2 minutes, stirring. Stir in broth, bring to a boil. Stir in milk, stirring constantly until the sauce thickens slightly.
  3. Add mushrooms and peppers, cook for 5 minutes or until tender. Stir in spinach, tuna, feta cheese, and cooked noodles until blended. Pour into the prepared baking dish. Sprinkle Parmesan cheese and breadcrumbs on top.
  4. Bake 25 minutes or until hot and bubbly.
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Feta Toon-a-Noodle Casserole Prep Time:20 minutes Cook time:45 minutes Serves: 6
Nutrition facts: 300 Calories, 8 grams fat
Ingredients: 1 tablespoon olive oil, 1 medium DOLE® Red Onion, finely chopped, 3 tablespoons all-purpose flour , 1-3/4 cups low-sodium vegetable or chicken broth, 1 cup unsweetened almond milk or 1% milk, 2 cups DOLE® Mushrooms, sliced, 1 cup red bell pepper, seeds removed, chopped, 3 cups DOLE® Baby Spinach, 2 cans (5 oz. each) tuna in water, drained , 1/2 cup feta cheese, crumbled, 8 oz. dry noodles, cooked according to package directions, 2 tablespoons reduced fat Parmesan cheese, 2 tablespoons whole wheat bread crumbs, Directions:Preheatoven to 375°F. Lightly coat 12x9-inch baking dish with cooking spray.Heat oil in large nonstick skillet over medium-high heat. Add onions and cook 5 minutes or until tender, sprinkle flour over onions, cook 2 minutes, stirring. Stir in broth, bring to a boil. Stir in milk, stirring constantly until the sauce thickens slightly.Add mushrooms and peppers, cook for 5 minutes or until tender. Stir in spinach, tuna, feta cheese, and cooked noodles until blended. Pour into the prepared baking dish. Sprinkle Parmesan cheese and breadcrumbs on top.Bake 25 minutes or until hot and bubbly.