Creamy Tuna Casserole
|Hot cooked noodles||5 Cup (80 tbs)|
|Canned tuna||13 Ounce, drained (2 Cans Of 6 1/2 Ounce Each)|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Canned sliced pimiento||2 Ounce, drained (1 Can)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
1. Mix noodles, tuna, sour cream, milk, mushrooms. pimiento, salt and pepper in 2-quart casserole. Cover casserole tightly and microwave on medium (50%) 10 minutes; stir.
2. Mix bread crumbs, cheese and margarine; sprinkle evenly over tuna mixture. Microwave uncovered on medium (50%) until hot and bubbly, 4 to 7 min-utes. Sprinkle with parsley.