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Herb Tuna Casserole Recipe
|Canned tuna||7 Ounce, drained and broken in pieces|
|Canned peas||9 Ounce, drained|
|Canned mushroom stems and pieces||4 Ounce|
|Garlic salt||1⁄4 Teaspoon|
|Dill weed||1⁄8 Teaspoon|
|Celery seed||1⁄8 Teaspoon|
|Canned cream of mushroom soup||10 1⁄2 Ounce|
|Milk||2⁄3 Cup (10.67 tbs)|
|Dry sherry||2 Tablespoon|
|Egg noodles||4 Ounce, cooked, drained|
|Fresh bread crumbs||2⁄3 Cup (10.67 tbs), mixed with 2 teaspoons melted butter|
|Melted butter||2 Teaspoon, melted|
Serving size: Complete recipe
Calories 1543 Calories from Fat 469
% Daily Value*
Total Fat 53 g81.6%
Saturated Fat 16.7 g83.3%
Trans Fat 0.1 g
Cholesterol 167.5 mg
Sodium 3887.6 mg162%
Total Carbohydrates 167 g55.5%
Dietary Fiber 14.6 g58.3%
Sugars 24.7 g
Protein 98 g195.9%
Vitamin A 15% Vitamin C 0.7%
Calcium 34.1% Iron 55.4%
*Based on a 2000 Calorie diet
Add drained peas and mushrooms.
Sprinkle with seasonings.
Combine soup, milk and sherry and pour half over 1 st mixture.
Spread on noodles and pour remaining soup mixture over them.
Sprinkle with crumbs and grated cheese, if desired.
Bake uncovered in moderate oven - 350° for 30 minutes.
Can be made day before.