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Tuna Spaghetti Casserole Recipe
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Chopped green pepper||3 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Prepared mustard||1 Teaspoon|
|Canned condensed cream of celery soup||10 1⁄2 Ounce|
|Milk||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|Pimiento stuffed olives||4 Large, sliced|
|Canned tuna||14 Ounce, drained and separated in large pieces|
|Spaghetti||8 Ounce (Cooked, Drained)|
|Butter/Margarine||2 Tablespoon, melted|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Shredded parmesan cheese||1 Tablespoon|
|Hard cooked eggs||2 , sliced|
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
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 350Â°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.