Tuna Spaghetti Casserole Recipe


Health IndexAverageCuisine
Main Ingredient


 Garlic1⁄2 Clove (2.5 gm), minced
 Chopped green pepper3 Tablespoon
 Butter/Margarine2 Tablespoon
 Flour2 Tablespoon
 Salt1⁄2 Teaspoon
 Paprika1 Teaspoon
 Worcestershire sauce1 Teaspoon
 Prepared mustard1 Teaspoon
 Canned condensed cream of celery soup10 1⁄2 Ounce
 Milk1 1⁄2 Cup (24 tbs)
 Lemon juice1 Tablespoon
 Pimiento stuffed olives4 Large, sliced
 Canned tuna14 Ounce, drained and separated in large pieces
 Spaghetti8 Ounce (Cooked, Drained)
 Butter/Margarine2 Tablespoon, melted
 Dry bread crumbs1⁄3 Cup (5.33 tbs)
 Shredded parmesan cheese1 Tablespoon
 Hard cooked eggs2 , sliced

Nutrition Facts

Serving size: Complete recipe

Calories 2998 Calories from Fat 1181

% Daily Value*

Total Fat 132 g203.6%

Saturated Fat 52 g260.1%

Trans Fat 0 g

Cholesterol 731 mg

Sodium 6985.7 mg291.1%

Total Carbohydrates 270 g90.1%

Dietary Fiber 13.5 g53.9%

Sugars 25.9 g

Protein 193 g386.4%

Vitamin A 132% Vitamin C 80.2%

Calcium 88.6% Iron 107.1%

*Based on a 2000 Calorie diet


Cook garlic and green pepper 5 minutes in hot butter in a saucepan.
Blend in a mixture of flour, salt, and paprika.
Heat until bubbly.
Remove from heat., Blend in Worcestershire sauce and mustard.
Add soup and milk gradually, stirring constantly.
Cook until sauce is smooth and slightly thickened.
Remove from heat.
Stir in lemon juice, olives, tuna, and spaghetti.
Turn mixture into a greased 2-quart casserole.
Sprinkle outer edge with a mixture of melted butter, bread crumbs, and Parmesan cheese.
Heat in a 350°F oven about 25 minutes, or until mixture is thoroughly, heated and crumbs are browned.
Garnish with slices of hard-cooked egg and sprinkle with paprika.