| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Seafood, Vegetables | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Onion |
| 1/2 | c | Potatoes |
| 1/2 | c | Carrots |
| 1 | Cream soup, mushroom | |
| 1/4 | c | Water |
| 1 | Tuna, 3 1/2 oz size | |
| 1/2 | Peas, Frozen cooked | |
| Chow mein noodles | ||
| Butter |
INSTRUCTIONS
Cut up the onion, potatoes and carrots in pieces and cook together for 15 minutes.Drain. Mix all the vegetables with the soup & water, and add to the tuna. Pour into a buttered casserole and add dots of butter on top. Cover the top with the noodles. Bake in a 350 degree oven about 30 minutes. Changes I made from original: I used cream of chicken soup, I used leftover canned peas and for the water to mix with the soup I used the vegetable water from the carrots, potatoes & onions.. Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd <c.floyd@arnprior.com> on Jan 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2423
Calories From Fat: 1567
Total Fat: 181.7g
Cholesterol: 244mg
Sodium: 3221.1mg
Potassium: 1207.4mg
Carbohydrates: 183g
Fiber: 13.8g
Sugar: 10.3g
Protein: 28.6g