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Tuna Tetrazzini Recipe
|Canned sliced mushrooms||4 Ounce (1 Can)|
|Water||2 Cup (32 tbs)|
|Evaporated milk||1 Cup (16 tbs) (Undiluted)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Canned tuna||7 Ounce, drained, flaked (1 Can)|
|Fine noodles||4 Ounce, cooked (1 1/2 Cups, 1/2 Of 8 Ounce Package)|
|Soft bread cubes||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1832 Calories from Fat 790
% Daily Value*
Total Fat 89 g136.5%
Saturated Fat 45.1 g225.4%
Trans Fat 2.2 g
Cholesterol 357.9 mg
Sodium 2290.9 mg95.5%
Total Carbohydrates 154 g51.3%
Dietary Fiber 6.8 g27.3%
Sugars 32.2 g
Protein 97 g194.1%
Vitamin A 48.7% Vitamin C 8.3%
Calcium 75.4% Iron 48.9%
*Based on a 2000 Calorie diet
Add to milk.
Melt 2 tablespoons butter in a saucepan; blend in flour, salt, and pepper.
Gradually stir in milk mixture and cook over low heat, stirring, until thickened.
Add tuna, mushrooms, and noodles.
Put in 1 1/2 quart casserole.
Melt remaining butter, mix in bread cubes, and toss.
Arrange around edge of casserole.
Bake, uncovered, in preheated moderate oven (375°F.) for about 20 minutes.
Makes 4 servings.