California Chicken (Tuna) Casserole 1940
Created by dienia b on March 12, 2025
- Servings: 6
- Prep Time: 20m
- Cook Time: 60m
- Recipe #44306
Ingredients
- 1 1/2 cups carrots, diced
- 1 1/2 cups potatoes, diced
- 1/2 cups onions, diced
- 1 cup peas, frozen
- 6 ounces tuna fish (1 can)
- Sauce
- 2 cups milk
- 4 tablespoons butter
- 4 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Topping
- 1 cup Ritz cracker crumbs
- 1 tablespoon butter, melted
How to Make
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Step 1: Boil onions and carrots together in a small amount of water.
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Step 2: After 15 minutes, add potatoes and cook until tender.
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Step 3: Make a white sauce of the butter and flour, milk and salt & pepper.
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Step 4: Add the peas to the other vegetables (drain the peas first if using canned).
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Step 5: Break tuna fish into pieces, not too small. (You might want 2 cans, undrained).
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Step 6: In a buttered casserole, put layer of vegetables, white sauce and tuna until all is used.
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Step 7: Preheat oven to 350 degrees F.
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Step 8: Bake 25 minutes then add toppings and bake for 10 minutes more.
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Step 9: Cover with buttered cracker crumbs and bake until crumbs are brown.
Nutritional Facts
- Serving Size: 1 (252.6 g)
- Calories 339.5
- Total Fat - 16 g
- Saturated Fat - 8.3 g
- Cholesterol - 43.6 mg
- Sodium - 639.4 mg
- Total Carbohydrate - 33.9 g
- Dietary Fiber - 4.2 g
- Sugars - 7.6 g
- Protein - 15.7 g
- Calcium - 155.3 mg
- Iron - 2 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.4 mg