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Tuna Tetrazzini Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Evaporated milk/Light cream||6 Ounce (1 Can / 2/3 Cup)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Canned tuna||9 1⁄4 Ounce, drained (1 Can)|
|Canned broiled sliced mushrooms||3 Ounce, drained (1 Can / 2/3 Cup)|
|Chopped ripe olives||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Noodles||6 Ounce, cooked, drained|
Calories 338 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.4%
Saturated Fat 4.7 g23.6%
Trans Fat 0 g
Cholesterol 49.5 mg
Sodium 611.8 mg25.5%
Total Carbohydrates 30 g10.1%
Dietary Fiber 2.1 g8.4%
Sugars 5.1 g
Protein 22 g44.7%
Vitamin A 12.7% Vitamin C 15.1%
Calcium 19.6% Iron 12.9%
*Based on a 2000 Calorie diet
Add soup, evaporated milk, and cheese; heat and stir.
Break tuna in chunks; add with remaining ingredients.
Pour into greased 2-quart casserole.
Sprinkle with additional Parmesan cheese and paprika.
Bake in moderate oven (375°) 20 to 25 minutes.
Top with ripe olives.