Spanish Tuna Casserole Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Chopped green pepper1⁄3 Cup (5.33 tbs)
 Chopped onion1⁄4 Cup (4 tbs)
 Canned condensed cream of asparagus soup10 3⁄4 Ounce (1 Can)
 Uncooked instant rice1 Cup (16 tbs)
 Canned tuna6 1⁄2 Ounce, drained (1 Can)
 Milk1⁄2 Cup (8 tbs)
 Sliced pimiento2 Ounce, drained (1 Jar)
 Chopped black olives2 Tablespoon
 Dried basil leaves1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Grated parmesan cheese2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1537 Calories from Fat 374

% Daily Value*

Total Fat 43 g65.5%

Saturated Fat 12.7 g63.5%

Trans Fat 0 g

Cholesterol 83.1 mg

Sodium 3432.2 mg143%

Total Carbohydrates 196 g65.5%

Dietary Fiber 9 g35.9%

Sugars 12.8 g

Protein 93 g186%

Vitamin A 72.8% Vitamin C 159.2%

Calcium 70.8% Iron 62.5%

*Based on a 2000 Calorie diet


In 1 1/2-quart casserole, combine green pepper and onion.
Microwave at High for 2 minutes.
Stir in remaining ingredients, except cheese.
Mix well.
Microwave at High for 10 to 13 minutes, or until rice is tender, stirring once.
Sprinkle with Parmesan cheese.
Let stand, covered, for 5 minutes.