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Tuna Crunch Casserole Recipe

This is a great everyday meal...it's exceptionally easy and economically to prepare. With tuna in your pantry, you can decide to make this casserole at the last minute without a trip to the store.

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Tuna Crunch Casserole Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1/4 cup sliced almonds
1 small onion, chopped
1 celery rib, chopped
2 tablespoons butter
2 cups shredded cabbage
1 can (6-1/8 ounces) tuna, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (3 ounces) chow mein noodles, divided

Directions

In a large skillet, saute the almonds, onion and celery in butter. Meanwhile, in a large bowl,combine the cabbage, tuna, soup and half of the chow mein noodles. Stir in almond mixture.
Spoon into an ungreased 11-in. x 7-in. baking dish. Sprinkle remaining noodles on top. Bake at 350° for 20 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 217 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 565 mg sodium, 16 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Tuna Crunch Casserole in Bountiful Harvest Cookbook , p59