Rice, Potato and Tuna Casserole
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 183.5
- Total Fat: 4.8 g
- Cholesterol: 18.0 mg
- Sodium: 398.3 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.2 g
- Protein: 10.6 g
View full nutritional breakdown of Rice, Potato and Tuna Casserole calories by ingredient
Introduction
Cook rice and boil potatoes.Sautee onions, garlic, broccoli and mushrooms (in order)
Mix good ingredients together in large bowl.
Add 1 can condensed mushroom soup and 1/2 cup milk.
Drain 1 can chunked tuna (in water) and add to bowl.
Spread mixture into 9x13 casserole dish.
Mix 8 tbsp breadcrumbs with 2 tbsp butter and 2 tsp tarragon.
Sprinkle breadcrumb mixture on top of casserole.
Bake for 20 mins @ 350. Cook rice and boil potatoes.
Sautee onions, garlic, broccoli and mushrooms (in order)
Mix good ingredients together in large bowl.
Add 1 can condensed mushroom soup and 1/2 cup milk.
Drain 1 can chunked tuna (in water) and add to bowl.
Spread mixture into 9x13 casserole dish.
Mix 8 tbsp breadcrumbs with 2 tbsp butter and 2 tsp tarragon.
Sprinkle breadcrumb mixture on top of casserole.
Bake for 20 mins @ 350.
Number of Servings: 10
Ingredients
-
2 cups boiled potatoes
1 cup cooked rice
1 medium spanish onion
3 cloves garlic
Sliced mushrooms (8-10)
1 stalk broccoli (chopped)
1 can tuna, drained
8 tbsp breadcrumbs
2 tsp tarragon
1 can condensed cream of mushroom soup
1/2 cup milk
2 tbsp butter
Directions
Makes 8-10 servings. Add soya sauce if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user CASSPK86.
Number of Servings: 10
Recipe submitted by SparkPeople user CASSPK86.