Tuna italian casserole

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.

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