Tuna Spaghetti Bake Recipe


Main Ingredient


 Spaghetti3 1⁄2 Ounce (1/2 Package)
 Tuna7 Can (70 oz), flaked (1 Can)
 Chopped pimiento1⁄3 Cup (5.33 tbs)
 Slivered almonds1⁄2 Cup (8 tbs)
 Butter/Margarine1 Tablespoon
 Condensed cream of mushroom soup10 1⁄2 Ounce (1 Can)
 Milk3⁄4 Cup (12 tbs)
 Sharp process american cheese6 Ounce, shredded
 Crushed potato chips1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4727 Calories from Fat 1944

% Daily Value*

Total Fat 218 g336%

Saturated Fat 79.1 g395.3%

Trans Fat 0 g

Cholesterol 1166.7 mg

Sodium 5308.5 mg221.2%

Total Carbohydrates 155 g51.5%

Dietary Fiber 11.2 g44.7%

Sugars 19.2 g

Protein 530 g1059.1%

Vitamin A 911.9% Vitamin C 101.7%

Calcium 58.7% Iron 161.1%

*Based on a 2000 Calorie diet


Break spaghetti in 1-inch pieces; cook in boiling salted water until tender; drain.
In a 1 1/2 quart casserole, combine spaghetti with tuna and pimiento.
Brown almonds in butter; stir in soup, milk, and cheese.
Heat and stir till cheese melts.
Pour over spaghetti mixture.
Border with crushed potato chips.
Bake at 350° for 30 minutes or till heated through.
Garnish with pimiento.