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Simple Tuna Casserole Recipe
|Onion||2 Tablespoon, chopped|
|All purpose flour||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Canned tuna||13 Ounce, drained (Two 6 1/2 Ounce Cans)|
|Soft bread cubes||2 Cup (32 tbs)|
|Butter||2 Tablespoon, melted|
|Frozen peas||10 Ounce, cooked (1 Package)|
|Carrot||1 Medium, shredded|
|Sharp cheddar cheese||1 Cup (16 tbs), shredded|
Serving size: Complete recipe
Calories 2708 Calories from Fat 1334
% Daily Value*
Total Fat 154 g237.2%
Saturated Fat 76.4 g381.8%
Trans Fat 4.2 g
Cholesterol 478.4 mg
Sodium 5303.3 mg221%
Total Carbohydrates 142 g47.4%
Dietary Fiber 20.5 g81.9%
Sugars 44.8 g
Protein 179 g358.6%
Vitamin A 409.7% Vitamin C 94.8%
Calcium 156.9% Iron 87.4%
*Based on a 2000 Calorie diet
Microwave at high (10) 2 to 3 minutes until onion is transparent.
Add flour, salt, pepper and milk.
Stir well to blend.
Microwave at high (10) 5 to 6 minutes, until thickened, stirring every 2 minutes.
In 8 inch square glass baking dish, toss bread cubes in melted butter.
Add peas and carrot.
Pour cream sauce over vegetables and top with cheese.
Insert metal accessory rack.
Preheat oven to 300°E cook on combination code 3, 15 to 20 minutes.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 20 to 30 minutes.