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Tuna And Egg Casserole is a simply delicious mouth-watering recipe. Try this amazingly tempting recipe; I am sure you will get a lot of compliments for this Tuna And Egg Casserole.
  Chopped celery 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Cream and mushroom soup 1 Can (10 oz)
  Canned tuna 6 Ounce, drained
  Grated lemon zest 2 Tablespoon
  Hard-cooked eggs 4 , chopped
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Paprika 1⁄8 Teaspoon

Combine the celery and water in a small saucepan and simmer until softened.
Stir in half the cream of mushroom soup and mix well.
Combine the tuna, lemon zest and remaining soup in a bowl and mix well.
Layer the tuna mixture, chopped egg whites, crumbled egg yolks and soup mixture in a greased 1 quart casserole.
Sprinkle with the salt and pepper.
Top with the Cheddar cheese and paprika.
Bake, covered, at 450 degrees for 15 minutes or until hot and bubbly.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1244 Calories from Fat 649

% Daily Value*

Total Fat 72 g111.2%

Saturated Fat 22.2 g111.2%

Trans Fat 0 g

Cholesterol 1113.5 mg371.2%

Sodium 3009.3 mg125.4%

Total Carbohydrates 37 g12.5%

Dietary Fiber 7.2 g28.6%

Sugars 7.1 g

Protein 104 g207.9%

Vitamin A 63.2% Vitamin C 84.4%

Calcium 108.1% Iron 34.2%

*Based on a 2000 Calorie diet


Tuna And Egg Casserole Recipe