Cook onion in small amount hot fat till tender but not brown. Add soup, milk and cheese; heat and stir. Break tuna in chunks; add with remaining ingredients. Pour into greased 2-quart casserole. Sprinkle with additional Parmesan cheese and paprika. Bake at 375 degrees for 20 to 25 minutes. Top with minced parsley and sliced ripe olives. Makes 6 servings. Source: BH&G Casserole Cookbook - 1967 Posted to EAT-L Digest 07 Feb 97 by Helen Jukes
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|Serving Size: 1 Serving (1800g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2167 (85%)|
|Amt Per Serving||% DV|
|Total Fat 240.7g||321 %|
|Saturated Fat 142.2g||711 %|
|Monounsaturated Fat 71.7g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 760.5mg||234 %|
|Sodium 1361.4mg||47 %|
|Potassium 1750.5mg||46 %|
|Total Carbohydrate 70.1g||21 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 65.4g|
|Protein 41.8g||60 %|
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Calories per serving: 2548
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