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    You are in: Home / Recipes / Grown-Up Tuna (Now Crab) Casserole Recipe
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    Grown-Up Tuna (Now Crab) Casserole

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    2 Total Reviews

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    • on December 07, 2009

      Mmmm deelish! Made a few changes to this easy and tasty dish, and it still turned out wonderful! Used a full pound of lump crabmeat and the brandy option (used cognac), subbed catsup for the tomato paste (as that is what I had on hand), and subbed evaporated milk for the cream. The sauce thickened nicely after just a few minutes--just the way we like it--and no water added. Thanks for this delightfully grown up version of tuna casserole, Caro! Made for One Dish Casseroles in the photos forum.

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    • on April 11, 2007

      This really hit the spot! Great aroma while the garlic is cooking, and really gets the gastric juices flowing! The only thing I did differently was to use "imitation" crab meat (16 oz. pkg, frozen--thawed), since our nest isn't empty yet! This one is going into my cookbook--it's a KEEPER!

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    Nutritional Facts for Grown-Up Tuna (Now Crab) Casserole

    Serving Size: 1 (285 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 418.6
    Calories from Fat 198
    Total Fat 22.1 g
    Saturated Fat 12.7 g
    Cholesterol 155.4 mg
    Sodium 645.0 mg
    Total Carbohydrate 18.7 g
    Dietary Fiber 0.9 g
    Sugars 0.8 g
    Protein 25.8 g

    The following items or measurements are not included:

    fresh thyme sprigs

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