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Tuna-Noodle Casserole
From Seafood cookery from Carteret County kitchens, 1900
Presented as published in 1900. 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
816Calories
63 gProtein
95 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories816 kcal
Protein63 g
Carbohydrates95 g
Fiber4.5 g
Sugars6.5 g
Total Fat42 g
Saturated Fat4.9 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat7.7 g
Omega-30 g
Cholesterol244 mg
Sodium1113 mg
Potassium669 mg
Calcium146 mg
Iron6.5 mg
Magnesium129 mg
Phosphorus633 mg
Zinc4.4 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D2.8 mcg
Vitamin C1.2 mg
Vitamin A41 mcg
Vitamin E1.7 mg
Vitamin K2.4 mcg
Vitamin B60.9 mg
Vitamin B126.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)26 mg
Folate47 mcg
Choline100 mg
Caffeine0 mg
Water802 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 15. The excerpt below is the record exactly as published.
TUNA-NOODLE CASSEROLE 2 cups cooked noodles, salted 2 tablespoons butter to taste % cup water 1 cup canned tuna 1 can mushroom soup
Cook this with the app: pantry check, scaling, and the assistant.