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    You are in: Home / Recipes / Annette Sym’s Creamy Tuna Bake Recipe
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    Annette Sym’s Creamy Tuna Bake

    Average Rating:

    1 Total Reviews

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    • on January 17, 2006

      If you're looking at this recipe and decide not to make it because you have no idea what Continental cheese sachets are, don't let that deter you. I made a roux from butter and flour and milk, then added some yummy Cheddar and a bit of Emmenthal, and bingo, cheese sauce. If you do make your own cheese sauce, leave out the 1 1/2 cups of water called for in the recipe, that's probably there to reconstitute the cheese sauce (shudder). Aside from that, the recipe is lovely, with the small exception of no salt and pepper, no spices. Unless you have some really salty, flavorful cheese, this is going to be a bland dish. I think the flavor is supposed to come from the cheese sauce packets (how much sodium and MSG would be in there, I wonder). In our case I added some sea salt, freshly ground black pepper and Hungarian paprika. This reminded me of the tuna casseroles I used to get for school lunches when I grew up in the States. Thanks for the trip down Memory Lane.

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    Nutritional Facts for Annette Sym’s Creamy Tuna Bake

    Serving Size: 1 (2287 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 374.4
     
    Calories from Fat 58
    15%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.8 g
    9%
    Cholesterol 62.4 mg
    20%
    Sodium 770.5 mg
    32%
    Total Carbohydrate 38.9 g
    12%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.5 g
    10%
    Protein 40.3 g
    80%

    The following items or measurements are not included:

    low-sodium instant chicken bouillon granules

    reduced-fat cheese

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