| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Casseroles, Fish, Vegetables | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Onion, Chopped |
| 1/2 | c | Green Pepper, Finely Chopped |
| 1 | c | Celery, Chopped |
| 8 | T | Butter |
| 1 | Cheddar Cheese Soup | |
| 1/2 | c | Milk |
| 8 | oz | Mushrooms, Sliced and Drained |
| 1 | t | Salt |
| 1 | c | Green Olives, Stuffed |
| 6 1/2 | oz | Tuna, Drained And Flaked |
| 1 | c | Corn Flakes, Crushed |
| 1/2 | c | Almonds, Slivered |
INSTRUCTIONS
Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and almonds. Spread on top of casserole. Bake, uncovered, 25 minutes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 315
Calories From Fat: 190
Total Fat: 22g
Cholesterol: 42.3mg
Sodium: 420.3mg
Potassium: 329mg
Carbohydrates: 26.5g
Fiber: 2.6g
Sugar: 3.6g
Protein: 4.9g