Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Chopped onion |
1 can | Cream of mushroom soup |
1 can | (6 ounce) evaporated milk or- |
⅔ cup | Light cream |
⅓ cup | Grated Parmesan cheese |
1 can | (6 1/2 ounce) tuna, drained |
1 can | (3 ounce) broiled, sliced mushrooms, drained |
½ cup | Chopped olives |
2 tablespoons | Minced parsley |
2 teaspoons | Lemon juice |
6 ounces | (about 3 cups) noodles, cooked and drained |
Cook onion in small amount hot fat till tender but not brown. Add soup, milk and cheese; heat and stir. Break tuna in chunks; add with remaining ingredients. Pour into greased 2-quart casserole. Sprinkle with additional Parmesan cheese and paprika. Bake at 375 degrees for 20 to 25 minutes. Top with minced parsley and sliced ripe olives. Makes 6 servings. Source: BH&G Casserole Cookbook - 1967
Posted to EAT-L Digest 07 Feb 97 by Helen Jukes <NJukes@...> on Feb 8, 1997.