Nippy Tuna Casserole Recipe
Summary
Ingredients
| Chopped green pepper | 1⁄4 Cup (4 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Grated onion | 1 Tablespoon | |
| Prepared mustard | 2 Teaspoon | |
| Prepared horseradish | 1 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Canned whole kernel corn | 17 Ounce | |
| Hard cooked eggs | 2 | |
| Canned tuna | 7 Ounce | |
| Shredded cheddar cheese | 4 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 mg63.3%
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
Directions
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.
Chef
