Tuna Tomato Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 166.9
- Total Fat: 3.1 g
- Cholesterol: 78.8 mg
- Sodium: 611.3 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.8 g
- Protein: 14.4 g
View full nutritional breakdown of Tuna Tomato Casserole calories by ingredient
Introduction
I would like to figure out how to cut the salt in this to a more tolerable level - but at this point I just realize what I'm getting and adjust the rest of the day accordingly... I would like to figure out how to cut the salt in this to a more tolerable level - but at this point I just realize what I'm getting and adjust the rest of the day accordingly...Number of Servings: 4
Ingredients
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1 large egg (I use Omega-3 eggs)
1 can Hunts diced tomatoes (I used w/ green pepper, celery and onion)
2 cans water pack tuna, drained
20 saltine crackers, crushed
herbs or spices as desired (dry minced onion is good, I have a 'fish spice' we like, parsley is very good, basil would be nice...)
Directions
Preheat oven to 400* - 425*
Beat egg, add other ingredients, mix well. Turn into oiled 9x9 (glass) baking pan. Bake for 30 min (or a little longer if you want it drier) With the hotter oven, it might get a little dark on top if you go much over the 30 min. If you do want it drier (my mom used to do it that way and we could pick it up and eat it as finger food) the lower temp and a longer time works better.
Number of Servings: 4
Recipe submitted by SparkPeople user CRAFTYC.
Beat egg, add other ingredients, mix well. Turn into oiled 9x9 (glass) baking pan. Bake for 30 min (or a little longer if you want it drier) With the hotter oven, it might get a little dark on top if you go much over the 30 min. If you do want it drier (my mom used to do it that way and we could pick it up and eat it as finger food) the lower temp and a longer time works better.
Number of Servings: 4
Recipe submitted by SparkPeople user CRAFTYC.
Member Ratings For This Recipe
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CD4362475
