Tuna Veggie Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 196.4
  • Total Fat: 6.4 g
  • Cholesterol: 12.0 mg
  • Sodium: 713.0 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 10.7 g

View full nutritional breakdown of Tuna Veggie Bake calories by ingredient
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Submitted by: NESTIZMT


An easy, but delicious meal that is low in calories. Creamy, but low in fat. An easy, but delicious meal that is low in calories. Creamy, but low in fat.
Number of Servings: 8


    32 oz. frozen mixed vegetables
    1/2 stick light butter
    1 can tuna in water
    1 can cream of chicken soup
    1/2 cup skim milk
    1 can (approx. 8) buttermilk or plain biscuits


Cook vegetables in water according to package directions. Melt butter in fry pan. Add tuna and soup, and milk, stir together. Cook for until bubbly. Add cooked vegetables and cook for 5 mintues, stir often. Dump into 9 x 13" casserole dish. Remove biscuit dough from can and place uncooked biscuits on top, laying out evenly to cover. You may need to cut biscuits in half to fit along the edges of the pan. Cover with another 9 x 13' casserole dish until biscuits rise. (Usually 10 mintues). Then remove top dish and place casserole in 350 degree oven uncovered for 30 minutes or until biscuits are brown. This recipe yields 8 large servings and can easily feed more than 8 if you cut the biscuits in half.

Number of Servings: 8

Recipe submitted by SparkPeople user NESTIZMT.

TAGS:  Fish | Dinner | Fish Dinner |

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