0 (0)

Categories: Fish and Shellfish, Mains

Chinese Casserole

Dear SOS: In a recent column, a reader requested a recipe she prepared in the 1940s for tuna casserole, using mushroom soup, tuna and peas. I acquired this recipe in 1951 from a woman I worked with. Dorothy J. Cook ... Read more

Total time: 1 hour | Serves 6
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 (12-ounce) can tuna, drained and broken up
  • 2 (10 3/4-ounce) cans cream of mushroom soup
  • 1 (10-ounce) package frozen peas
  • 1 (3-ounce) can chow mein noodles, toasted

Step 1Combine celery, onion, tuna, mushroom soup and peas in 2 1/2-quart casserole. Top with noodles. Bake at 350 degrees until mixture is lightly browned and bubbly, 45 minutes.

Each serving:
339 calories; 1,254 mg sodium; 13 mg cholesterol; 16 grams fat; 26 grams carbohydrates; 23 grams protein; 1.69 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Oysters Rockefeller
Braised sea bass with black olive vinaigrette
Fennel-aquavit gravlax with caraway creme fraiche
Branzino in vegetable minestrone