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  Long grain rice 2⁄3 Cup (10.67 tbs)
  Frozen cut green beans 9 Ounce (1 Package)
  Canned condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Chopped pimiento 2 Tablespoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Cayenne 1 Dash
  Canned tuna 7 Ounce, drained and broken into chunks (1 Can)
  Canned shrimp 4 1⁄2 Ounce, drained (1 Can)
  French fried onion 3 1⁄2 Ounce (1 Can)

Cook rice according to package directions.
Cook green beans according to package directions.
Drain; set aside.
Combine cream of celery soup, milk, pimiento, thyme, and cayenne.
Stir till smooth.
Stir half of the soup mixture into cooked rice.
Fold tuna into rice mixture.
Turn into a 1 1/2-quart casserole.
Spread cooked and drained green beans over rice.
Top with shrimp.
Pour remaining soup mixture over all.
Bake, covered, at 325° till heated through, 25 to 30 minutes.
Uncover and sprinkle with onions.
Bake till onions are crisp, about 5 minutes longer.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1530 Calories from Fat 400

% Daily Value*

Total Fat 45 g69%

Saturated Fat 6.9 g34.5%

Trans Fat 0 g

Cholesterol 47 mg15.7%

Sodium 3285.9 mg136.9%

Total Carbohydrates 163 g54.2%

Dietary Fiber 18 g72%

Sugars 15.9 g

Protein 107 g213.1%

Vitamin A 49% Vitamin C 65.4%

Calcium 39.4% Iron 39.7%

*Based on a 2000 Calorie diet

Shrimp And Tuna Bake Recipe