Tuna-Rice Casserole
From Quaker recipes, 1954
A good way to use left-over rice.
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
606Calories
20 gProtein
106 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein20 g
Carbohydrates106 g
Fiber1.4 g
Sugars6.2 g
Total Fat9.6 g
Saturated Fat4.1 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol201 mg
Sodium58321 mg
Potassium388 mg
Calcium249 mg
Iron5.6 mg
Magnesium65 mg
Phosphorus375 mg
Zinc3 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.4 mg
Folate229 mcg
Choline176 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 26. The excerpt below is the record exactly as published.
TUNA-RICE CASSEROLE 1 7-ounce can tuna 14 teaspoon salt 2 cups cooked rice Dash of pepper, if desired 142 cups whole milk Dash of onion salt if desired 1 large egg
Cook this with the app: pantry check, scaling, and the assistant.