Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Thin spaghetti |
| 10½ ounce | Condensed cream of mushroom |
| 2 ounces | Mushrooms; sliced, canned |
| 1 cup | Light cream; or canned milk |
| 2 cans | Tuna; drained, flaked |
| 1 cup | Soft bread crumbs |
| ¼ cup | Parmesan cheese; grated |
| 2 tablespoons | Butter; melted |
Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions. Meanwhile, combine soup, mushrooms, cream, and tuna. Drain spaghetti and combine with mushroom-tuna mixture.
Put into greased 2 to 2½ quart casserole. Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole. Bake in hot oven (400F) 45 minutes to 1 hour or until browned and bubbly.
From: The Tuna Cookbook
Charring off the Ol' Point!
~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-10-93 (11:29) Number: 61788 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING