Nippy Tuna Casserole Recipe




 Chopped green pepper1⁄4 Cup (4 tbs)
 Butter/Margarine3 Tablespoon
 All purpose flour2 Tablespoon
 Milk1 Cup (16 tbs)
 Grated onion1 Tablespoon
 Prepared mustard2 Teaspoon
 Prepared horseradish1 Teaspoon
 Lemon juice1 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Canned whole kernel corn17 Ounce
 Hard cooked eggs2
 Canned tuna7 Ounce
 Shredded cheddar cheese4 Ounce

Nutrition Facts

Serving size

Calories 460 Calories from Fat 252

% Daily Value*

Total Fat 28 g43.6%

Saturated Fat 14.6 g73.1%

Trans Fat 0 g

Cholesterol 190 mg

Sodium 583.4 mg24.3%

Total Carbohydrates 21 g6.9%

Dietary Fiber 3.4 g13.8%

Sugars 10.6 g

Protein 29 g58%

Vitamin A 19.6% Vitamin C 13.3%

Calcium 29.5% Iron 8.2%

*Based on a 2000 Calorie diet


Saute green pepper in butter in a heavy saucepan over low heat until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in next 6 ingredients.
Spoon half each of corn, eggs, tuna, sauce, and cheese into a greased 1-quart casserole.
Repeat layers of corn, eggs, tuna, and sauce, reserving 1/2 cup cheese.
Cover and refrigerate for several hours or overnight.
Remove casserole from refrigerator; let stand at room temperature 30 minutes.
Remove cover, and bake at 350° for 25 minutes.
Sprinkle with remaining 1/2 cup cheese; bake an additional 5 minutes or until cheese melts.