 |
|
Tuna-Noodle Casserole
8 oz uncooked egg noodles
2 cans (7 oz ea) tuna, well drained
1 1/2 cups sour cream
3/4 cup milk
1 can sliced mushrooms, drained
1 1/2 tsp salt
1/4 tsp pepper
1/4 1/2 cup canned or frozen peas (if desired)
1/4 cupped canned or frozen carrots, chopped (if desired)
1/4 cup finely sliced celery (if desired)
1/4 cup dried bread crumbs
1/4 cup Parmesan cheese
2 Tbsp butter or margarine, melted
Preheat oven to 350 degrees. Cook noodles as directed on package
in Dutch oven. Return drained noodles to Dutch oven. Stir in
tuna, sour cream, milk, mushrooms, salt, pepper and any desired
vegetables. Pour into ungreased 2-qt casserole. Mix bread crumbs,
cheese and butter; sprinkle over casserole. Bake uncovered, 35-40
minutes or until bubbly. 6-8 servings.
|
|
Tuna 20