Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 | Green onions; chopped |
| 4 tablespoons | Butter |
| 4 ounces | Mushrooms; chopped |
| 1 can | Cream of chicken soup |
| ½ cup | Very dry vermouth |
| 1 dash | White pepper |
| 2 cans | White meat tuna; drained |
| 2 tablespoons | Parmesan cheese; grated |
| 1 slice | Bread with crusts removed |
| ¼ cup | Parsley flakes |
Preheat oven to 450 degrees. Saut‚ onions in half the butter until tender and translucent; remove from heat. Brown the mushrooms quickly in the remaining butter and combine soup, vermouth. Heat to boiling, season to taste. Mix sauce with onions and mushrooms. Spoon equally into 8 buttered sea shells or put into a casserole dish. Add parsley and tuna. Top with more sauce. Combine bread and cheese in a blender; sprinkle crumbs over the sauce. Drizzle melted butter over the crumbs (about 1 tablespoon). Heat in the oven 10 minutes or until brown.
This is a tempting party dish when served in shells or a great dish for Sunday supper.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .