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Tuna Casserole

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  Canned solid tuna 7 Ounce, drained and flaked
  Rosemarino noodles 1 Cup (16 tbs) (Rice-Shaped, Cooked And Drained Orzo)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Celery 1⁄2 Cup (8 tbs), chopped
  Sliced water chestnuts 1⁄2 Cup (8 tbs)
  Chopped green onion 1⁄2 Cup (8 tbs)
  Cream of mushroom soup 1 Can (10 oz)
  Milk 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Pint
  Dried thyme 1⁄2 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Toasted slivered almonds 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

In a large bowl combine the tuna, noodles and vegetables, mixing well.
In a separate bowl combine the soup, milk and sour cream with the salt, pepper and thyme.
Mix well.
Cover the bottom of a lightly oiled 7x10-inch serving baking dish with the tuna-vegetable mixture.
Pour the soup mixture over the tuna.
Sprinkle with the Parmesan cheese and slivered almonds.
Bake at 400 degrees for about twenty-five minutes, or until the casserole is lightly golden in color and bubbly.

Recipe Summary

Side Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 275 Calories from Fat 123

% Daily Value*

Total Fat 14 g21%

Saturated Fat 5 g24.8%

Trans Fat 0 g

Cholesterol 22.7 mg7.6%

Sodium 420.8 mg17.5%

Total Carbohydrates 24 g8.1%

Dietary Fiber 2.1 g8.6%

Sugars 3.4 g

Protein 14 g28%

Vitamin A 12.9% Vitamin C 17.3%

Calcium 14% Iron 10.6%

*Based on a 2000 Calorie diet


Tuna Casserole Recipe