Crab Meat Tuna Casserole
|Cooked rice||3 Cup (48 tbs)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Crabmeat||6 Ounce, drained (Canned Or Frozen)|
|Canned solid tuna||14 Ounce, coarsely flaked (2 Cans, 7 Ounce Each)|
|Lemon juice||3 Tablespoon|
|Canned mushroom soup||20 Ounce (2 Cans, 10 Ounce Each)|
|Dry mustard||1 Teaspoon|
|Sauteed sliced mushrooms||1⁄2 Pound|
|Fresh bread crumbs||3⁄4 Cup (12 tbs), buttered|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Combine rice and lemon rind and spread in a buttered 8- to 10-cup casserole.
Mix the next six ingredients together and spoon-spread over the rice.
Sprinkle with the sauteed mushrooms, then cover with crumbs and cheese.
Bake at 400F for 20 minutes or until bubbly and lighly browned.
Serve with butter-glazed carrots, green salad and hot buttered rolls.
Serving size: Complete recipe
Calories 2704 Calories from Fat 946
% Daily Value*
Total Fat 108 g166.6%
Saturated Fat 28 g139.9%
Trans Fat 0 g
Cholesterol 293.4 mg97.8%
Sodium 7389.9 mg307.9%
Total Carbohydrates 226 g75.2%
Dietary Fiber 7.1 g28.3%
Sugars 17.4 g
Protein 200 g400.3%
Vitamin A 15.3% Vitamin C 111.4%
Calcium 107.6% Iron 120.2%
*Based on a 2000 Calorie diet