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Nippy Tuna Casserole

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  Chopped green pepper 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  All purpose flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Grated onion 1 Tablespoon
  Prepared mustard 2 Teaspoon
  Prepared horseradish 1 Teaspoon
  Lemon juice 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned whole kernel corn 17 Ounce
  Hard cooked eggs 2
  Canned tuna 7 Ounce
  Shredded cheddar cheese 4 Ounce

Saute green pepper in butter in a heavy saucepan over low heat until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in next 6 ingredients.
Spoon half each of corn, eggs, tuna, sauce, and cheese into a greased 1-quart casserole.
Repeat layers of corn, eggs, tuna, and sauce, reserving 1/2 cup cheese.
Cover and refrigerate for several hours or overnight.
Remove casserole from refrigerator; let stand at room temperature 30 minutes.
Remove cover, and bake at 350° for 25 minutes.
Sprinkle with remaining 1/2 cup cheese; bake an additional 5 minutes or until cheese melts.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 460 Calories from Fat 252

% Daily Value*

Total Fat 28 g43.6%

Saturated Fat 14.6 g73.1%

Trans Fat 0 g

Cholesterol 190 mg63.3%

Sodium 583.4 mg24.3%

Total Carbohydrates 21 g6.9%

Dietary Fiber 3.4 g13.8%

Sugars 10.6 g

Protein 29 g58%

Vitamin A 19.6% Vitamin C 13.3%

Calcium 29.5% Iron 8.2%

*Based on a 2000 Calorie diet

Nippy Tuna Casserole Recipe