Herbed Tuna Casserole
|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|
|Garlic salt||1⁄2 Teaspoon|
|Dill weed||1⁄4 Teaspoon|
|Celery seed||1⁄4 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.