Tuna Casserole Recipe




 Canned solid tuna7 Ounce, drained and flaked
 Rosemarino noodles1 Cup (16 tbs) (Rice-Shaped, Cooked And Drained Orzo)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Celery1⁄2 Cup (8 tbs), chopped
 Sliced water chestnuts1⁄2 Cup (8 tbs)
 Chopped green onion1⁄2 Cup (8 tbs)
 Cream of mushroom soup1 Can (10 oz)
 Milk1⁄2 Cup (8 tbs)
 Sour cream1⁄2 Pint
 Dried thyme1⁄2 Teaspoon
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Toasted slivered almonds1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 275 Calories from Fat 123

% Daily Value*

Total Fat 14 g21%

Saturated Fat 5 g24.8%

Trans Fat 0 g

Cholesterol 22.7 mg

Sodium 420.8 mg17.5%

Total Carbohydrates 24 g8.1%

Dietary Fiber 2.1 g8.6%

Sugars 3.4 g

Protein 14 g28%

Vitamin A 12.9% Vitamin C 17.3%

Calcium 14% Iron 10.6%

*Based on a 2000 Calorie diet


In a large bowl combine the tuna, noodles and vegetables, mixing well.
In a separate bowl combine the soup, milk and sour cream with the salt, pepper and thyme.
Mix well.
Cover the bottom of a lightly oiled 7x10-inch serving baking dish with the tuna-vegetable mixture.
Pour the soup mixture over the tuna.
Sprinkle with the Parmesan cheese and slivered almonds.
Bake at 400 degrees for about twenty-five minutes, or until the casserole is lightly golden in color and bubbly.