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Shrimp And Tuna Bake

Global.Potpourri's picture
  Regular rice 2⁄3 Cup (10.67 tbs)
  Frozen cut green beans 9 Ounce (1 Package)
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Chopped canned 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)
  Canned french fried onions 1 3⁄4 Ounce (1/2 Of 3 1/2 Ounce Can)

Cook rice according to package directions.
Cook beans according to package directions; drain and set aside.
Mix soup, milk, pimiento, thyme, and cayenne till smooth.
Stir half of soup mixture into rice; fold in tuna.
Turn into a 1 1/2quart casserole.
Spread beans over rice; top with shrimp.
Pour remaining soup mixture over all.
Bake, covered, at 325° for 25 to 30 minutes.
Sprinkle onions atop; bake, uncovered, till crisp, about 5 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1362 Calories from Fat 291

% Daily Value*

Total Fat 32 g49.8%

Saturated Fat 5.4 g27.2%

Trans Fat 0 g

Cholesterol 58.9 mg19.6%

Sodium 1916.7 mg79.9%

Total Carbohydrates 155 g51.8%

Dietary Fiber 12.1 g48.5%

Sugars 17.9 g

Protein 103 g206.3%

Vitamin A 40.6% Vitamin C 63.9%

Calcium 58.9% Iron 38.9%

*Based on a 2000 Calorie diet

Shrimp And Tuna Bake Recipe