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Creamy Tuna-Topped Broccoli Recipe
|Broccoli||8 Ounce (One Bunch)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Processed american cheese||1⁄2 Cup (8 tbs), shredded|
|Canned tuna||14 Ounce, drained and flaked (Two 7 Ounce Can)|
Serving size: Complete recipe
Calories 1923 Calories from Fat 1049
% Daily Value*
Total Fat 118 g181.2%
Saturated Fat 58.5 g292.6%
Trans Fat 0 g
Cholesterol 385.4 mg
Sodium 3052 mg127.2%
Total Carbohydrates 72 g24.1%
Dietary Fiber 9 g36.1%
Sugars 26.8 g
Protein 150 g299.8%
Vitamin A 76.8% Vitamin C 351.2%
Calcium 60.8% Iron 51.3%
*Based on a 2000 Calorie diet
Cut stalks lengthwise into quarters.
Place in large saucepan with 1-inch boiling, salted water; cover.
Cook 10 to 12 minutes, until crisp-tender; drain well.
Reserve cooking water.
Melt butter in large saucepan over medium heat; saute celery and onion until soft.
Stir in flour; blend well.
Combine reserved cooking water and milk; gradually stir into saucepan.
Cook, stirring, until mixture is slightly thickened and comes to boiling.
Add Worcestershire sauce and cheese; stir until cheese is melted.
Stir in tuna; heat through