Photo: Tina Dawson
Estimated Nutrition (whole recipe, rough)
1111
Calories
52g
Protein
45g
Fat
120g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery | 1 stalk (40g) | 6 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (10 3/4 oz) condensed cream of celery soup
- 1/2 cup milk
- 1 cup cooked peas
- 2 tbsp chopped pimiento (optional)
- 2 cans (about 6oz) tuna, drained and flaked
- 2 cups hot cooked medium egg noodles
- 2 tbsp dry bread crumbs
- 1 tbsp butter or margarine, melted
Directions
1
Mix soup, milk, peas, pimiento (if you wish so), tuna and noodles in a casserole dish. Bake this for 20 minutes at 400°F. Once done, stir and set aside.
2
Take the bread crumbs and mix it with butter. Sprinkle this on top of the casserole. Bake again for 5 minutes or until it is hot.
Recipe sourced from
fandom