Lemony tuna stroganoff
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Green onions |
| 1 | each | Clove garlic, minced |
| 2 | tablespoons | Butter or margarine |
| 1 | can | (10 3/4 oz.) condensed cream of mushroom soup |
| ⅔ | cup | Sour cream (I use lite) |
| ⅓ | cup | Milk (I use skim) |
| ½ | each | Lemon, juice and grated peel (zest) only |
| dash | Pepper | |
| 2 | cans | (6-7 oz) tuna |
| 1 | can | (4 oz) sliced mushrooms, drained |
| Hot cooked noodles or rice | ||
| Paprika to taste | ||
Directions
YIELD: 4 OR 5 SERVINGS
Cut green onions into 1-inch pieces. Place in skillet with butter and garlic and saute until tender. Add soup, sour cream, milk, lemon zest, lemon juice, and pepper. Stir in tuna and mushrooms until heated through. Serve over pasta or rice; sprinkle with paprika.
Adapted from a 70's newspaper clipping.
Submitted By ROBERTA BELANGER On 10-03-95