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Tuna Salad Bake Recipe
|Refrigerated crescent rolls||8 (1 Package)|
|Canned tuna||9 1⁄4 Ounce, drained, flaked (1 Can)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Green goddess dressing||1⁄4 Cup (4 tbs) (Salad Dressing)|
|Chopped lettuce||2 Cup (32 tbs)|
|Tomatoes||2 Medium, sliced|
|American cheese slices||4 Ounce, halved diagonally (4 Slices)|
Serving size: Complete recipe
Calories 3235 Calories from Fat 1866
% Daily Value*
Total Fat 207 g319%
Saturated Fat 77.5 g387.3%
Trans Fat 0 g
Cholesterol 1127.9 mg
Sodium 6625.5 mg276.1%
Total Carbohydrates 169 g56.2%
Dietary Fiber 13.3 g53.1%
Sugars 71.7 g
Protein 179 g357.6%
Vitamin A 318.5% Vitamin C 101.1%
Calcium 136.8% Iron 51.3%
*Based on a 2000 Calorie diet
Place in a greased 9-inch pie plate, pressing edges together to form a pie shell.
Bake, uncovered, at 350° for 10 minutes.
Meanwhile, toss tuna and celery with salad dressing; spread mixture over partially baked shell.
Sprinkle with chopped lettuce; arrange tomato slices atop.
Bake, uncovered, 10 minutes longer.
Top with cheese halves; bake 10 minutes more.