Quick Summer Casserole
|Cooked chicken/Chunk' style tuna cut up||1 Cup (16 tbs)|
|Cooked ham||1 Cup (16 tbs), diced small|
|Cooked macaroni/Cooked spaghetti||1 1⁄2 Cup (24 tbs)|
|Canned sliced mushrooms||3 Ounce, drained (Save The Liquid)|
|Minced scallions/2 minced shallots||4 (Green Onions)|
|Light cream/Evaporated milk||1⁄2 Cup (8 tbs)|
|Minced parsley||1 Tablespoon|
|Bread crumbs/Corn-flake crumbs||1⁄2 Cup (8 tbs)|
|Grated sharp cheddar cheese||1⁄4 Cup (4 tbs)|
Melt the butter in a saucepan and lightly saute the mushrooms and scallions.
Stir in the chicken or tuna, ham, macaroni or spaghetti, cream, parsley, and salt and pepper to taste.
Add some of the mushroom liquid if it seems a bit dry.
Pour the mixture into a medium casserole and top with the crumbs and cheese mixed.
Bake 15 minutes in a 325° oven and then put under the broiler a moment to brown the top.