Nutritional Info

Nutrition Facts

Serving Size 1 (52g)

Calories 110
Calories from Fat 39 (36%)
Amount Per Serving %DIV
Total Fat 4.4g 7%
Saturated Fat 3g 15%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 17.4mg 6%
Sodium 175.4mg 8%
Potassium 77.6mg 2%
Total Carbohydrate 3.4g 1%
Dietary Fiber 0.4g 1%
Sugars 1g
Protein 1.4g 3%

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Recipe Description
Here's a casserole for all of us tuna fans.
Prep time
10 min
Cook time
40 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1   small tomato, chopped (optional)
6 353999999999999/1000000000000000 Gram(g)  shredded monterey jack or chedder cheese
2   small zucchini, scrubbed, sliced
1   salt and pepper to taste
1/2 Teaspoon(t)  dried thyme
2 Teaspoon(t)  yellow mustard
4 59/250 Gram(g)  mayonnaise
5 81/125 Gram(g)  sour cream
1   large head cauliflower
1 471/2000 Gram(g)  scallions, including the crisp part of the green shoot
2 59/500 Gram(g)  chopped celery
6 1/1000 Gram(g)  cans chunk-style tuna


Preheat oven to 350°F (180"C).
Drain and flake the tuna. In a large bowl, combine tuna, celery, and green onion.
Using only the white tops of the cauliflower, slice the cauliflower completely
from stems and stalks. Steam until fork tender (don't allow to get too soft)
and add to tuna.

In a small bowl, combine sour cream, mayonnaise, mustard, thyme, and salt and
pepper. Blend into the tuna mixture.

Spoon half the mixture into a buttered 2-quart (1.9 L) casserole. Top with half
the zucchini. Repeat layers. Top with cheese. Bake for 30 to 40 minutes or until
hot and bubbly.

Sprinkle with the chopped tomato, and serve.

Additional notes

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Easy Tuna Casserole
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