Tuna Congealed Salad
|Unflavored gelatin||2 Tablespoon (2 Envelope)|
|Cold water||1 Cup (16 tbs)|
|Canned tomato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Cream cheese||6 Ounce, softened (Two 3 Ounce Package)|
|Mayonnaise||1 Cup (16 tbs)|
|Canned tuna||9 1⁄4 Ounce, drained and flaked (1 Can)|
|Diced celery||1 Cup (16 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
Sprinkle gelatin over cold water; let stand 1 minute.
Heat soup in a medium saucepan.
Add softened gelatin mixture and pepper, stirring until gelatin dissolves; remove from heat.
Combine cream cheese and mayonnaise; add to soup mixture, stirring well.
Stir in tuna and next 3 ingredients.
Spoon into a lightly oiled 5 cup mold; cover and chill until firm.
Unmold on lettuce lined plate, and garnish with tomatoes, if desired.
Serving size: Complete recipe
Calories 2913 Calories from Fat 2273
% Daily Value*
Total Fat 254 g390.6%
Saturated Fat 52.9 g264.5%
Trans Fat 0 g
Cholesterol 391.4 mg130.5%
Sodium 3513.9 mg146.4%
Total Carbohydrates 38 g12.5%
Dietary Fiber 5.6 g22.3%
Sugars 22.6 g
Protein 117 g233.4%
Vitamin A 131.3% Vitamin C 100.4%
Calcium 32.4% Iron 39.2%
*Based on a 2000 Calorie diet