Spanish Tuna Casserole Recipe

Summary

Difficulty LevelEasyCuisine
Main Ingredient

Ingredients

 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

Directions

In 1 1/2-quart casserole, combine green pepper and onion.
Cover.
Microwave at High for 2 minutes.
Stir in remaining ingredients, except cheese.
Mix well.
Re-cover.
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.
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