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Tuna Noodle Casserole Recipe
|Garlic||1 Clove (5 gm), minced|
|Minced green onions||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Canned tuna||14 Ounce (2 Cans Of 7 Ounce Each)|
|Bread crumbs||3 Tablespoon|
|Minced parsley||2 Tablespoon|
|Melted butter||2 Tablespoon|
Serving size: Complete recipe
Calories 2761 Calories from Fat 1064
% Daily Value*
Total Fat 120 g185.2%
Saturated Fat 56.2 g280.8%
Trans Fat 0.1 g
Cholesterol 468.4 mg
Sodium 2565.8 mg106.9%
Total Carbohydrates 244 g81.2%
Dietary Fiber 11.8 g47.3%
Sugars 31.6 g
Protein 172 g343.5%
Vitamin A 116.2% Vitamin C 84.8%
Calcium 81.9% Iron 87.8%
*Based on a 2000 Calorie diet
In the meantime, saute garlic and onions in butter until wilted; add flour, blend over heat, and add milk.
Cook, stirring constantly, until thickened and smooth; add tuna, sherry, and salt and pepper to taste.
Other ingredients of your choice may be added with the tuna.
Put in a 1 1/2 -quart casserole.
Mix crumbs, parsley, and butter, and sprinkle on top.
Reheat in preheated moderate oven (350°F.) for about 15 minutes.
Makes 6 to 8 servings.
Some suggestions for other ingredients: sliced cooked mushrooms, pimientos, sliced olives, nuts, tiny shrimps, hard-cooked eggs, some halved or quartered artichoke hearts, cooked peas, green beans, or Limas.
The seasonings may be varied, too: curry, chili powder, mustard, dill, tarragon, chives, basil, and thyme all blend happily with tuna; so does tomato, so a little tomato paste could be added.