Tuna and Noodle Casserole in a Mug
Ingredients
- 1/3 cup small egg noodles
- 2 tablespoons Knorr classic white sauce mix
- 1 teaspoon celery flakes
- 1/4 teaspoon dried onion
- A pinch of garlic powder
- 1 teaspoon parsley flakes
- 1 tablespoon chicken gravy mix
- 1 small can tuna
- 3/4 cup water (added when cooking)
- 1 tablespoon olive oil (added when cooking)
- 2 tablespoons shredded cheese (added when cooking)
Equipment
- mixing bowl
- zip-top bags
- mug
- saucepan
Directions
- Mix the dry ingredients (from the noodles through the gravy mix) in a bowl, then seal them in a sandwich-size zip-top bag.
- Heat the oven to 325°F.
- Lightly grease a mug that holds at least 1 1/2 cups and pour the dry mix into it.
- Heat the water and olive oil in a small saucepan over medium heat until simmering.
- Pour it over the mix and stir well.
- Cover with foil and bake for 20 minutes.
- Stir in the drained tuna and cheese, then bake 6 to 8 minutes more.
Notes
Nutrition
Serving: 225g | Calories: 484kcal | Carbohydrates: 38g | Protein: 37g | Fat: 21g | Saturated Fat: 5.1g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 1756mg | Potassium: 469mg | Fiber: 2.2g | Sugar: 1.7g | Vitamin A: 279IU | Vitamin C: 1.3mg | Calcium: 165mg | Iron: 3.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 1 servings from the whole mix with 1 small can tuna, 1 tablespoon olive oil (added when cooking), 2 tablespoons shredded cheese (added when cooking); small egg noodles counted as dry pasta, Knorr classic white sauce mix counted as dry sauce mix (as onion soup mix), dried onion counted as dehydrated onion, chicken gravy mix counted as brown gravy mix, dry, tuna counted as light tuna in water, drained (one can 142 g), shredded cheese counted as cheddar. Brands and portions vary, so use it only as an approximation.
