Photo: Giovanna Gomes
Estimated Nutrition (whole recipe, rough)
792
Calories
43g
Protein
36g
Fat
71g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Water | not in our table | 0 |
| Savory | not in our table | 0 |
| Soup | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 6- to 7-ounce cans salt-free water packed tuna, drained
- 3 cups cooked rice
- 1 cup sliced celery
- 1/2 cup chopped onion
- 3 tablespoons diced pimientos
- 1 7-1/2-ounce can semi-condensed savory cream of mushroom soup
- 1/2 cup skim milk
- 1 cup grated low sodium Cheddar cheese
- 1 to 1-1/2 cups topping*
- =
Directions
1
Combine tuna, rice, celery, onion and pimientos. Blend soup, milk and cheese. Heat. Stir into tuna mixture. Season to taste. Turn into buttered shallow 2-quart casserole. Sprinkle with topping. Bake at 375 degrees 20 minutes or until hot and bubbly.
Recipe sourced from
fandom