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Tuna Vegetable Casserole

Mormon.Cook's picture
  Canned cream of chicken soup/Cream of mushroom soup 10 1⁄2 Ounce
  Canned cheddar cheese soup 10 1⁄2 Ounce
  Water 2 Can (20 oz)
  Frozen mixed vegetables 20 Ounce
  Canned tuna 13 Ounce
  Potato chips 6 Ounce

Combine the creamed soup and the cheese soup with the water; heat and stir until smooth. Cook the frozen vegetables as package directs (do not salt). Drain vegetables and add to soups. Add the fish, which has been drained and flaked. Break up potato chips slightly. Reserve 1 1/2 cups. Add the rest to the soup mixture just enough to take up any excess liquid. Taste and adjust seasoning; you may wish to salt slightly. Pour into buttered baking dish. Crush the remaining potato chips to fine crumbs, and sprinkle on top. Bake until hot and bubbly, 20 to 30 minutes.

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 209 Calories from Fat 92

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 9.1 mg3%

Sodium 522.5 mg21.8%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2.7 g10.7%

Sugars 0.5 g

Protein 13 g25.1%

Vitamin A 52.6% Vitamin C 12.6%

Calcium 3.6% Iron 7.6%

*Based on a 2000 Calorie diet


Tuna Vegetable Casserole Recipe