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Tuna Noodle Casserole

American.Kitchen's picture
Tuna Noodle Casserole has a Wonderful taste. The tuna and olives give the Tuna Noodle Casserole Gripping taste.
Ingredients
  Noodles 16 Ounce
  Vegetable shortening 6 Tablespoon
  Flour 6 Tablespoon
  Milk 6 Cup (96 tbs)
  Tuna 6 Cup (96 tbs), flaked
  Peas 6 Cup (96 tbs), cooked
  Pimiento 2⁄3 Cup (10.67 tbs), chopped
  Olives 2⁄3 Cup (10.67 tbs), sliced
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
  Cornflakes 2 Cup (32 tbs)
Directions

Cook noodles in boiling salted water according to package directions; drain.
In saucepan, melt vegetable shortening.
Stir in flour; add milk all at once.
Cook and stir until thickened and bubbly.
Combine tuna, drained cooked peas, pimiento, olives, salt, and pepper.
Arrange alternate layers of noodles and tuna mixture in two greased 13x9x2 inch baking pans. (Or, use four 9x9x2 inch square pans.)
Sprinkle cornflakes over all.
Bake at 350° for 1 hour.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Fish
Interest: 
Everyday

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4.153125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6946 Calories from Fat 2163

% Daily Value*

Total Fat 242 g371.8%

Saturated Fat 72 g360.2%

Trans Fat 12.1 g

Cholesterol 1063.9 mg354.6%

Sodium 6917.2 mg288.2%

Total Carbohydrates 678 g225.9%

Dietary Fiber 71.4 g285.7%

Sugars 139.2 g

Protein 508 g1016%

Vitamin A 904.2% Vitamin C 791.8%

Calcium 216% Iron 397.5%

*Based on a 2000 Calorie diet

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Tuna Noodle Casserole Recipe