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Dilled Tuna Bake

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Submitted by ANTERO

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

3 45
TABLESPOONS ML MARGARINE
½ 118
CUP ML ONIONS
chopped
1 237
CUP ML CELERY
sliced
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML DILL WEED
1 1
X X SALT AND BLACK PEPPER
to taste *
2 473
CUPS ML MILK
1 237
CUP ML TUNA, CANNED
drained *
1 237
CUP ML GREEN PEAS
drained
1 1
PACKAGE PACKAGE REFRIGERATOR BISCUITS *

Directions

Sauté onion and celery in margarine about 5 minutes.

Blend in flour, dill weed, salt and pepper; cook, stirring constantly until mixture bubbles; slowly stir in milk.

Cook, stirring constantly until sauce thickens.

Flake tuna, stir in with peas, bring to boiling, stirring often.

Pour into a 6 cup casserole; arrange biscuits on top.

Bake in 400℉ (200℃) oven 20 minutes or until buscuits are brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 185 54% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 250mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 23% Vitamin C 8%
Calcium 17% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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