Tuna Linguine Casserole
|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)|
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.