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Tuna Cheese Bake Recipe
|Lasagna noodles||16 Ounce|
|Chopped onion||1 Cup (16 tbs) (Fresh Or Frozen)|
|Garlic||2 Clove (10 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned tuna||7 Ounce, drained, flaked|
|Canned condensed cream of celery soup||21 Ounce|
|Milk||2⁄3 Cup (10.67 tbs)|
|Dried oregano||1 Teaspoon, crushed|
|Mozzarella cheese slices||12 Ounce|
|Process american cheese slice||16 Ounce|
|Grated parmesan cheese||1 Cup (16 tbs)|
Calories 798 Calories from Fat 404
% Daily Value*
Total Fat 45 g69.7%
Saturated Fat 24.8 g124.2%
Trans Fat 0 g
Cholesterol 186.9 mg
Sodium 2273.2 mg94.7%
Total Carbohydrates 58 g19.4%
Dietary Fiber 4.9 g19.6%
Sugars 4.2 g
Protein 43 g85.3%
Vitamin A 16.8% Vitamin C 3.6%
Calcium 44.6% Iron 11.2%
*Based on a 2000 Calorie diet
In large saucepan cook lasagne noodles in boiling salted water according to package directions; drain and set aside.
In medium saucepan cook onion and garlic in butter or margarine till onion is tender.
Stir in tuna, cream of celery soup, milk, crushed oregano, and pepper.
In each of two 12x7x1 1/2 inch baking dishes, layer one fourth of the cooked lasagne noodles, half of the tuna mixture, half the mozzarella slices, half the American cheese slices, and half the grated Parmesan cheese.
Top casseroles with remaining lasagne noodles.
Cover the casseroles tightly.
Seal, label, and freeze up to 2 months.
Bake the frozen tuna cheese casserole, covered, at 400Â° till it is heated through, about 1 1/2 hours.
Makes 2 casseroles, 6 to 8 servings each.