RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5545
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| Recipe Name: |
Tuna Artichoke Casserole - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$1.21
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.5 Cups milk, whole
1 Tablespoon worcestershire sauce
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Directions:
Arrange artichokes in a greased 1 quart casserole. Break tuna into large pieces and place over artichokes. Melt 1 tablespoon butter over low heat, add mushrooms and sauté 5 minutes. Spread mushroom mixture over tuna. Melt 2 Tbls butter over low heat; add flour and blend.
Gradually add milk and cook until thickened, stirring constantly. Add seasonings; mix well. Pour sauce over other ingredients in casserole. Sprinkle with cheese.
Bake at 375 degrees 20 minutes. |
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| Nutrition per Serving: |
| Calories: |
136 |
Total Carbs: |
8.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
10.2 |
Fat: |
9.1 |
Protein: |
5.34 |
| Fiber: |
2.13 |
Sodium: |
176.34 |
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