Tuna-Casserole Supreme
Yield
6 servingsPrep
5 minCook
40 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
finely chopped |
|
| 1 | cup |
celery
chopped |
|
| 8 | tablespoons |
butter
|
|
| 1 | can |
soup, cream of cheddar
|
*
|
| ½ | cup |
milk
|
|
| 8 | ounces |
mushrooms
sliced, drained |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
green olives
stuffed |
*
|
| 6 ½ | ounces |
tuna, canned
drained, flaked |
|
| 1 | cup |
corn flakes
crushed |
|
| ½ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
finely chopped |
|
| 237 | ml |
celery
chopped |
|
| 1.2E+2 | ml |
butter
|
|
| 1 | can |
soup, cream of cheddar
|
*
|
| 118 | ml |
milk
|
|
| 231.2 | ml/g |
mushrooms
sliced, drained |
|
| 5 | ml |
salt
|
|
| 237 | ml |
green olives
stuffed |
*
|
| 187.9 | ml/g |
tuna, canned
drained, flaked |
|
| 237 | ml |
corn flakes
crushed |
|
| 118 | ml |
almonds
slivered |
*
|
Directions
Preheat oven to 400℉ (200℃).
In a large saucepan, sauté onion, pepper and celery in 4 tablespoon 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 tablespoon butter; stir in corn flakes and almonds.
Spread on top of casserole.
Bake, uncovered, 25 minutes
