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Tuna Casserole

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Ingredients
  Canned solid tuna 7 Ounce, drained and flaked
  Rosemarino noodles 1 Cup (16 tbs) (Rice-Shaped, Cooked And Drained Orzo)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Celery 1⁄2 Cup (8 tbs), chopped
  Sliced water chestnuts 1⁄2 Cup (8 tbs)
  Chopped green onion 1⁄2 Cup (8 tbs)
  Cream of mushroom soup 1 Can (10 oz)
  Milk 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Pint
  Dried thyme 1⁄2 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Toasted slivered almonds 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In a large bowl combine the tuna, noodles and vegetables, mixing well.
In a separate bowl combine the soup, milk and sour cream with the salt, pepper and thyme.
Mix well.
Cover the bottom of a lightly oiled 7x10-inch serving baking dish with the tuna-vegetable mixture.
Pour the soup mixture over the tuna.
Sprinkle with the Parmesan cheese and slivered almonds.
Bake at 400 degrees for about twenty-five minutes, or until the casserole is lightly golden in color and bubbly.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Servings: 
10

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