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Baked Tuna Salad

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Anonymous (not verified)
Ingredients
  Elbow macaroni 8 Ounce, cooked and drained
  Mayonnaise 3⁄4 Cup (12 tbs)
  Worcestershire sauce 1 Tablespoon
  Lemon juice 1 Tablespoon
  Diced celery 1 Cup (16 tbs)
  Onion 1 Small, grated
  Butter/Margarine 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Evaporated milk 14 1⁄2 Ounce
  Tuna 1 Can (10 oz), drained and flaked
  Coarsely crumbled round cheese crackers 3⁄4 Cup (12 tbs)
Directions

Combine macaroni, mayonnaise, Worcester-shire sauce, and lemon juice in an 8-cup baking dish.
Saute celery and onion in butter or margarine until golden; stir in salt, pepper, and evaporated milk; heat to scalding; stir into macaroni mix-ture; fold in tuna; sprinkle crumbs on top.
Bake in moderate oven (350°) for 40 minutes, or until bubbly.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday
Servings: 
6

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3.855555
Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 684 Calories from Fat 346

% Daily Value*

Total Fat 39 g59.5%

Saturated Fat 8.8 g44.1%

Trans Fat 0 g

Cholesterol 68.2 mg22.7%

Sodium 817.3 mg34.1%

Total Carbohydrates 59 g19.8%

Dietary Fiber 3.1 g12.3%

Sugars 10.8 g

Protein 24 g47.9%

Vitamin A 28.2% Vitamin C 8.2%

Calcium 20% Iron 8.3%

*Based on a 2000 Calorie diet

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Baked Tuna Salad Recipe