Noodles and Tuna en Casserole

Name: Noodles and Tuna en Casserole
Ingredients: 1 package noodles; 1 small can mushrooms; 1 can Heinz mushroom soup; 3 hard-boiled eggs; 1/2 teaspoon salt; 1 package pimento cheese; 1 small can Tuna fish

From The Chapel Hill cook book, 1935

Serves 8. Recipe by Mrs. Rose Wagstaff.

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

230Calories

21 gProtein

3 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories230 kcal

Protein21 g

Carbohydrates3.4 g

Fiber0.7 g

Sugars1.9 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol558 mg

Sodium1383 mg

Potassium430 mg

Calcium87 mg

Iron3 mg

Magnesium24 mg

Phosphorus357 mg

Zinc2.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D3.1 mcg

Vitamin C1.5 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)2.6 mg

Folate82 mcg

Choline453 mg

Caffeine0 mg

Water179 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

V2 teaspoon salt Cracker or bread crumbs 1 tablespoon melted butter Few grains pepper Combine, using crumbs to make stiff mixture. Shape in baking pan. Cover with bread crumbs. Bake in moderate oven (375° F). Serve hot or cold. Mrs. C. E. Preston. NOODLES AND TUNA EN CASSEROLE 1 package noodles 1 small can mushrooms 1 can Heinz mushroom 3 hard-boiled eggs soup y2 teaspoon salt 1 package pimento cheese White pepper 1 small can Tuna fish

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