Nutritional Info

Nutrition Facts

Serving Size 1 (365g)

Calories 613
Calories from Fat 371 (60%)
Amount Per Serving %DIV
Total Fat 41.2g 63%
Saturated Fat 23.6g 118%
Monounsaturated Fat 13.1g
Polyunsaturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 141.4mg 47%
Sodium 313.2mg 14%
Potassium 724.7mg 15%
Total Carbohydrate 38.9g 13%
Dietary Fiber 4.8g 19%
Sugars 13.5g
Protein 19.6g 39%

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Recipe Description
My Aunt Sally got this recipe from her friend Suzanne. She served it for her ladies' luncheons, on her good china with her cloth napkins.
Prep time
10 min
Cook time
30 min
Ready In
40 min


Serves Tool

Serves To:USMetric
32 Ounce(oz)  condensed cream of mushroom soup
1 Tablespoon(T)  vegetable oil, for greasing the baking pan
1 Cup(c)  whole milk
19 Ounce(oz)  solid white, water packed tuna, drained
2 1/2 Cup(c)  celery, diced
16 Ounce(oz)  bean sprouts, drained
8 Ounce(oz)  water chestnuts, drained and sliced
3/4 Cup(c)  cashews (salted or unsalted), coarsely chopped
1/2 Cup(c)  onion, finely chopped
15 Ounce(oz)  chinese chow mein noodles


Preheat the oven to 325°F. Grease a 2 quart baking pan. Combine the soup and milk in a large bowl. Add the tuna, in chunks rather than flaked. Stir in the celery, bean sprouts, water chestnuts, cashews, onion and half of the Chinese noodles. Transfer the mixture to the prepared baking pan, and bake for 20 minutes. Top with the remaining Chinese noodles and continue baking until piping hot, about 10 minutes more. Serve hot, with or without your finest linens.

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