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Spanish Tuna Casserole

Microwave.Lady's picture
Ingredients
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Canned condensed cream of asparagus soup 10 3⁄4 Ounce (1 Can)
  Uncooked instant rice 1 Cup (16 tbs)
  Canned tuna 6 1⁄2 Ounce, drained (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Sliced pimiento 2 Ounce, drained (1 Jar)
  Chopped black olives 2 Tablespoon
  Dried basil leaves 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Grated parmesan cheese 2 Tablespoon
Directions

In 1 1/2-quart casserole, combine green pepper and onion.
Cover.
Microwave at High for 2 minutes.
Stir in remaining ingredients, except cheese.
Mix well.
Re-cover.
Microwave at High for 10 to 13 minutes, or until rice is tender, stirring once.
Sprinkle with Parmesan cheese.
Let stand, covered, for 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Tuna

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1537 Calories from Fat 374

% Daily Value*

Total Fat 43 g65.5%

Saturated Fat 12.7 g63.5%

Trans Fat 0 g

Cholesterol 83.1 mg27.7%

Sodium 3432.2 mg143%

Total Carbohydrates 196 g65.5%

Dietary Fiber 9 g35.9%

Sugars 12.8 g

Protein 93 g186%

Vitamin A 72.8% Vitamin C 159.2%

Calcium 70.8% Iron 62.5%

*Based on a 2000 Calorie diet

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Spanish Tuna Casserole Recipe