Herb Tuna Casserole
|Canned tuna||7 Ounce, drained and broken in pieces (1 Can)|
|Canned peas||9 Ounce, drained (1 Small Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Garlic salt||1⁄4 Teaspoon|
|Dill weed||1⁄8 Teaspoon|
|Celery seed||1⁄8 Teaspoon|
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Dry sherry||2 Tablespoon|
|Egg noodles||4 Ounce, cooked, drained|
|Fresh bread crumbs||1⁄2 Cup (8 tbs), melted|
|Melted butter||2 Tablespoon|
Butter a 1 1/2 -quart casserole and arrange drained tuna in bottom.
Add drained peas (and mushrooms, if used) and season with garlic salt, dill weed, celery seed, and pepper.
Combine mushroom soup, milk, and sherry; pour half of it over the first mixture.
Spread noodles over top; pour remaining half of milk mixture over them.
Sprinkle on bread crumbs.
Bake, uncovered, in moderate oven (350°) for 30 minutes.
Makes 4 servings.