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Tuna & Shrimp Casserole Recipe
|Dry mustard||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Canned chunk light tuna in water||6 1⁄2 Ounce, drained (1 Can)|
|Canned tiny shrimp||4 1⁄2 Ounce, drained (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Celery stalk||1 , thinly sliced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Green pepper||1⁄2 Medium, cut into 1/4 x 1 inch strips|
|Chow mein noodles||2 Cup (32 tbs)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1940 Calories from Fat 960
% Daily Value*
Total Fat 112 g171.7%
Saturated Fat 39.2 g196.1%
Trans Fat 0 g
Cholesterol 228.9 mg
Sodium 3053.9 mg127.2%
Total Carbohydrates 137 g45.7%
Dietary Fiber 12.8 g51.3%
Sugars 17.5 g
Protein 106 g212.6%
Vitamin A 44.9% Vitamin C 107.5%
Calcium 79.1% Iron 54.5%
*Based on a 2000 Calorie diet
Blend in flour, salt, mustard and pepper.
Stir in milk.
Microwave 4 1/2 to 7 minutes, or until thickened, stirring every minute.
Stir in cheese until melted.
Add tuna, shrimp and mushrooms.
Place celery, onion and green pepper in 2-qt casserole.
Microwave 2 1/2 to 3 1/2 minutes, or until tender-crisp.
Stir in cheese sauce.
Microwave uncovered 2 1/2 to 3 1/2 minutes, or until thoroughly heated.
Stir in chow mein noodles.
Sprinkle with almonds.