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Tuna Broccoli Casserole Recipe
|Canned tuna fish||7 Ounce, drained, flaked|
|Broccoli/2 packages frozen broccoli||2 Pound, closely trimmed|
|Light cream||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Hard boiled egg||2 , boiled|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2379 Calories from Fat 1448
% Daily Value*
Total Fat 164 g252.7%
Saturated Fat 89.9 g449.3%
Trans Fat 0 g
Cholesterol 942 mg
Sodium 2717.5 mg113.2%
Total Carbohydrates 118 g39.3%
Dietary Fiber 25.7 g103%
Sugars 18.7 g
Protein 123 g246.3%
Vitamin A 236.1% Vitamin C 1384.4%
Calcium 106.5% Iron 82.3%
*Based on a 2000 Calorie diet
Cook the broccoli, trimmed to remove most of the stems and leaves, until barely tender.
Arrange in a single layer in a greased shallow casserole.
Melt the butter in a saucepan and make a cream sauce with the flour, cream, and chicken broth.
Season to taste and stir in the parsley, tuna, and eggs.
Pour the tuna sauce gently over the broccoli and top with the cheese.
Bake 15-20 minutes in a medium oven, 375°, and brown a moment under the broiler.