Saturday, May 25, 2013
Tuna & Mushroom Casserole
It's tuna time. This mushroom and tuna casserole is a cream lover's dream. When you don't have the time to whip up a five-course meal, whip up all of your courses is one divine dish.
At a glance
1 (12 oz.) pkg. wide noodles, cooked and drained 2 (6 oz.) cans tuna, drained 1 (4 oz.) can mushroom stems and pieces, drained 1 (10.75 oz.) can condensed cream of mushroom soup, undiluted 1 1/3 cup milk 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup crushed saltines 3 tbsp. butter, melted paprika, tomato slices and fresh thyme
In a large bowl, combine noodles, tuna and mushrooms. Combine soup, milk, salt and pepper; pour over noodle mixture and mix well. Pour into a greased 2-1/2-qt. baking dish. Combine saltines and butter; sprinkle over noodles and bake, uncovered, at 350 degrees for 35-45 minutes or until heated through. Sprinkle with paprika and garnish with tomato and thyme.
Ready in 1 hour