| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
(6 ounce) evaporated milk or- |
| 2/3 |
c |
Light cream |
| 1/3 |
c |
Grated Parmesan cheese |
| 1 |
cn |
(6 1/2 ounce) tuna, drained |
| 1 |
cn |
(3 ounce) broiled, sliced mushrooms, drained |
| 1/2 |
c |
Chopped olives |
| 2 |
tb |
Minced parsley |
| 2 |
ts |
Lemon juice |
| 6 |
oz |
(about 3 cups) noodles, cooked and drained |
INSTRUCTIONS
Cook onion in small amount hot fat till tender but not brown. Add soup,
milk and cheese; heat and stir. Break tuna in chunks; add with remaining
ingredients. Pour into greased 2-quart casserole. Sprinkle with additional
Parmesan cheese and paprika. Bake at 375 degrees for 20 to 25 minutes. Top
with minced parsley and sliced ripe olives. Makes 6 servings. Source: BH&G
Casserole Cookbook - 1967
Posted to EAT-L Digest 07 Feb 97 by Helen Jukes <NJukes@AOL.COM> on Feb 8,
1997.
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