Yield: 4 Servings
|3||Green onions; chopped|
|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, .