Tuna Casserole Recipe - Cooking Index
Tuna Casserole Recipe - Cooking Index
This old American classic of the post-Depression period was as varied as the cooks preparing it. Some added chiles and cilantro for a Southwestern flavor; others used chow mein noodles and cashews in lieu of chips for an Asian touch. This version includes eggs and olives, which, of course, can be omitted or substituted with other add-ins of choice.
Type: Fish| 1 | Cream of mushroom soup - (10 3/4 oz) | |
| 3/4 cup | 177ml | Milk |
| 1/2 cup | 118ml | Mayonnaise |
| 2 | Solid white tuna in water - (7 oz ea) - drained | |
| 10 oz | 284g | Frozen peas - thawed |
| 6 | Celery stalks - thinly sliced | |
| 2 | Hard-boiled eggs - halved lengthwise, | |
| And sliced | ||
| 1/2 cup | 118ml | Sliced ripe olives - drained |
| Butter - for greasing | ||
| 1/2 cup | 73g / 2.6oz | Crushed potato chips |
| 2 tablespoons | 30ml | Butter - melted |
| 1/3 cup | 48g / 1.7oz | Shredded Cheddar cheese or grated parmesan |
| 2 tablespoons | 30ml | Chopped parsley |
Mix soup, milk and mayonnaise in bowl. Break tuna into pieces and fold into soup mixture along with thawed peas, celery, eggs and olives.
Pour into greased 2-quart casserole. Top with potato chips and drizzle with butter. Sprinkle with cheese and bake at 375 degrees until top is browned and bubbly, 20 to 25 minutes.
Sprinkle with parsley before serving.
This recipe yields 6 servings.
Each serving: 418 calories; 892 mg sodium; 107 mg cholesterol; 24 grams fat; 23 grams carbohydrates; 29 grams protein; 2 grams fiber.
Source:
The Los Angeles Times, 01-26-2000
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