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Herbed Tuna Casserole

Italian.Chef's picture
  Conchiglie/Other fancy shaped pasta 6 Ounce (Medium Size)
  Boiling salted water 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Canned chunk style tuna 14 Ounce, drained (2 Cans, 7 Ounce Each)
  Frozen peas 10 Ounce, thawed (1 Package)
  Mushrooms 1⁄2 Pound, sliced and sauteed in 2 tablespoons butter
  Butter 2 Tablespoon
  Garlic salt 1⁄2 Teaspoon
  Dill weed 1⁄4 Teaspoon
  Celery seed 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned cream of mushroom soup 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Milk 1⁄4 Cup (4 tbs)
  Dry sherry 3 Tablespoon
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon, melted

Following package directions, cook conchiglie in a large kettle of boiling salted water until al dente; then drain.
Grease a 2 1/2-quart casserole and arrange tuna from 1 of the cans in the bottom.
In a bowl, combine peas, mushrooms (if used), garlic salt, dill weed, celery seed, and pepper.
Spread half the mixture over tuna.
In another bowl, combine mushroom soup, milk, and sherry; pour half of it over pea mixture, then top with noodles.
Add tuna from second can, then remaining pea mixture, and remaining soup mixture.
Combine bread crumbs and melted butter; sprinkle over top.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or until bubbly and lightly browned.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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