Rice, Tuna Fish and Cheese Casserole

Name: Rice, Tuna Fish and Cheese Casserole
Ingredients: 2 tablespoons butter; 2 cups natural American cheese, grated; 2 cups rice, cooked; 2 teaspoon salt; 1 7-ounce can tuna fish; 1 1/2 cup bread crumbs, buttered

From Quaker recipes, 1954

Serves 8-10.

Presented as published in 1954. 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

3847Calories

162 gProtein

426 gCarbs

183 gFat

Full nutrition (34 nutrients)

Calories3847 kcal

Protein162 g

Carbohydrates426 g

Fiber12 g

Sugars23 g

Total Fat183 g

Saturated Fat91 g

Monounsaturated Fat38 g

Polyunsaturated Fat9.6 g

Omega-30.7 g

Cholesterol592 mg

Sodium14274 mg

Potassium1708 mg

Calcium4649 mg

Iron28 mg

Magnesium313 mg

Phosphorus3507 mg

Zinc19 mg

Copper1.5 mg

Manganese5.6 mg

Vitamin D38 mcg

Vitamin C0 mg

Vitamin A1462 mcg

Vitamin E4.4 mg

Vitamin K27 mcg

Vitamin B61.5 mg

Vitamin B1211 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2.1 mg

Niacin (B3)40 mg

Folate993 mcg

Choline138 mg

Caffeine0 mg

Water362 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 25. The excerpt below is the record exactly as published.

RICE, TUNA FISH AND CHEESE CASSEROLE 2 tablespoons butter 2 cups natural American 2 tablespoons flour cheese, grated 2 cups milk 2 cups rice, cooked 2 teaspoon salt 1 7-ounce can tuna fish ¥Y2 teaspoon paprika 1% cup bread crumbs, buttered

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