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Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. DRAIN TUNA; REMOVE AND DISCARD SKIN AND BONES. FLAKE TUNA. PLACE 1 1/4 GAL TUNA IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 6. 2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 3. BLEND FLOUR, SALT, AND BUTTER OR MARGARINE TOGETHER; STIR UNTIL SMOOTH. 4. ADD FLOUR, SALT, AND BUTTER OR MARGARINE MIXTURE TO MILK, STIRRING CONSTANTLY. COOK 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY. 5. ADD ONIONS AND PAPPRIKA; COOK 5 MINUTES LONGER. 6. POUR 1 1/2 QT PEAS OVER TUNA IN EACH PAN. MIX CAREFULLY. POUR 2 QT SAUCE OVER MIXTURE; STIR UNTIL LIGHTLY MIXED. 7. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE. SPRINKLE 3 CUPS BUTTERED CRUMBS OVER MIXTURE IN EACH PAN. 8. BAKE 30 MINUTES OR UNTIL BROWNED. NOTE: 1. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. NOTE: 2. IN STEP 5, OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. NOTE: 4. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325F., 20 MINUTES O OR UNTIL BROWNED, ON LOW FAN, OPEN VENT. Recipe Number: L13001 SERVING SIZE: 3/4 CUP From the
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Serving Size: 1 Serving (469g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 163 | ||
Calories from Fat: 4 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.4mg | 2 % | |
Sodium 208.4mg | 7 % | |
Potassium 705.6mg | 19 % | |
Total Carbohydrate 25.5g | 8 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 24.8g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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