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Tuna Linguine Casserole

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Ingredients
  Uncooked linguine/Spaghetti 16 Ounce
  Canned condensed cream of mushroom soup 10 3⁄4 Ounce (2 Cans)
  Canned cream of chicken soup 21 1⁄2 Ounce (Two 10 3/4 Ounce Cans)
  Milk 1 1⁄2 Cup (24 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Canned mushroom stems and pieces 8 Ounce, drained (2 Cans, 4 Ounce Each)
  Canned tuna 18 1⁄2 Ounce, drained (2 Cans, 91/4 Ounce Each)
  Grated parmesan cheese 1 Cup (16 tbs)
Directions

Cook linguine as directed on package; drain.
Mix 1 can mushroom soup, 1 can chicken soup, 3/4 cup milk and 2 tablespoons wine in ungreased 8 x 8 x 2-inch baking pan.
Stir in half of the linguine, 1 can mushrooms and 1 can tuna.
Sprinkle with 1/2 cup of the cheese.
Repeat with remaining ingredients.
Wrap, label and freeze no longer than 2 months.
TO SERVE: About 1 1/2 hours before serving, remove 1 pan Tuna Linguine Casserole from freezer and unwrap.
Cook uncovered in 425° oven until hot and bubbly, 80 to 90 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Freezed
Ingredient: 
Tuna
Servings: 
12

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