1 package (12 ounces) wide egg noddles, cooked and drained
1 can (12 ounces) light water--packed tuna, drained and flaked
1 can (4 ounces) mushroom stems and pieces, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups 2 percent milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed saltines
3 tablespoons butter, melted
Paprika, tomato slices and fresh thyme, optional
Instructions
In a large bowl, combine the noodles, tuna and mushrooms. Combine the soup, milk, salt and pepper; pour over noodle mixture and mix well.
Pour into a greased 2-1/2 quart baking dish. Combine saltines and butter; sprinkle over noodles. Bake, uncovered, at 350 degrees for 35 to 45 minutes or until heated through. Sprinkle with paprika and garnish with tomato slices and thyme if desired.
Originally Submitted
10/22/2009
0 Out of 5 from
0 reviews
You can add this Tuna Mushroom Casserole recipe to your own private DesktopCookbook.