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  Frozen peas/Peas and carrots 1 Cup (16 tbs)
  Milk 1 3⁄4 Cup (28 tbs)
  Soft margarine 3 Tablespoon
  Flour 3 Tablespoon
  Shredded medium old cheese 1 Cup (16 tbs)
  Prepared mustard 1 Teaspoon
  Vinegar 1 Tablespoon
  Flaked tuna 6 1⁄2 Ounce
  Diced celery 1⁄2 Cup (8 tbs)
  Cooked elbow macaroni/Noodles 3 Cup (48 tbs)
  Buttered breadcrumbs 1⁄2 Cup (8 tbs)

Pour boiling water over the peas.
Scald milk and stir in a smooth mixture of margarine and flour.
Whisk and cook until thickened.
Add cheese and mustard.
Stir until cheese melts.
Season to taste with salt and pepper.
Toss this sauce with remaining ingredients and the drained peas.
Spread in a greased 8-cup casserole.
Sprinkle with crumbs.
Bake at 350F until bubbly, about 35 minutes.

Recipe Summary

Cook Time: 
35 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2650 Calories from Fat 1153

% Daily Value*

Total Fat 128 g197.2%

Saturated Fat 13.5 g67.5%

Trans Fat 0.1 g

Cholesterol 257.7 mg85.9%

Sodium 2428.8 mg101.2%

Total Carbohydrates 208 g69.5%

Dietary Fiber 15.8 g63.1%

Sugars 31.6 g

Protein 158 g315%

Vitamin A 68.3% Vitamin C 43.1%

Calcium 51.1% Iron 24.7%

*Based on a 2000 Calorie diet

Tuna Tetrazzini Recipe