Almond Tuna and Rice

60 minutes Prep: 30 minutes Cook: 30 minutes

677 calories per serving view nutrition facts

suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	can	mixed vegetables	(16 oz)
1	cup	mayonnaise
1	can	tuna fish	12.5 oz
2	cups	rice	cooked
1/2	cup	green bell peppers	chopped
2	teaspoons	dill weed
1	cup	bread crumbs	fresh
1/2	cup	almonds	slivered

Directions

1. Drain VEG-ALL; combine liquid with mayonnaise, blending until smooth.

2. Stir in tuna, rice, green pepper, dill and vegetables.

3. Spoon into greased 2-quart casserole dish.

4. In small skillet, melt butter; stir in bread crumbs and almonds, coat well and spoon over mixture in casserole.

5. Bake at 375'F. for 30 minutes or until bubbly and lightly browned.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 197g

Amount per Serving

Calories 677 29% of calories from fat

	% Daily Value*
Total Fat 22.0g	33%
Saturated Fat 3.0g	17%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 622mg	26%
Total Carbohydrate 109.0g	36%
Dietary Fiber 3.0g	11%
Sugars 6.0g
Protein 11.0g	22%

Vitamin A	5%		Vitamin C	25%
Calcium	9%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Chili: Page 3

Last Recipes Viewed

Recipe Bite

Christmas Articles - A Sweet and Sour Treat

by Josh Khan

Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. ...

Member Review

Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61