Tuna italian casserole
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.