Tuna-Mushroom Casserole

Tuna-Mushroom Casserole
Serves 6

The humble tuna noodle casserole.
Recipe from the Wall Drug Cookbook.
I'm really getting some mileage out of this cookbook. :)

I've been making a lot of Rachael Ray recipes which make white sauce and cream of mushroom soup from scratch, so this was a way to use up some of the condensed mushroom soup I have in the pantry.

1 pkg. (12) wide noodles, cooked and drained.
(I don't like so much noodles, so I use half a package)
2 cans(6 oz. drained) , or 2 pouches of tuna
1 can (4 oz.) mushrooms, chopped fine if you have a family like mine who think mushrooms are gross if you don't disguise them.
1 can condensed cream of mushroom soup, undiluted
1 1/3 cups milk
1/2 tsp. salt
1/4 pepper
1/2 cup crushed saltines
3 Tbsp. butter or margarine, melted
Paprika, tomato slices and fresh thyme, optional

In a large bowl, combine cooked noodles, tuna and mushrooms. Combine soup, milk salt and pepper: pour over noodle mixture and mix well. Pour into a greased 2 1/2 quart baking dish. Combine saltines and butter, sprinkle over noodles. Bake uncovered at 350 degrees F. for 35-45 minutes or until heated through. If desired, sprinke with paprika and garnish with tomoto and thyme.

Cooks note:
I used some dried thyme and mixed it into the soup mixture. It was about 1/2 tsp.
This is a very inexpensive dish to make. Canned tuna might be the cheapest meat on the market.
I think you could skip the baking part and make it entirely on the stove top if you so wish.
Family Verdict:
It got eaten. They requested more crunchy topping next time. :)
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