| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 3 | Green onions; chopped | |
| 4 | tb | Butter |
| 4 | oz | Mushrooms; chopped |
| 1 | cn | Cream of chicken soup |
| 1/2 | c | Very dry vermouth |
| 1 | ds | White pepper |
| 2 | cn | White meat tuna; drained |
| 2 | tb | Parmesan cheese; grated |
| 1 | sl | Bread with crusts removed |
| 1/4 | c | Parsley flakes |
INSTRUCTIONS
Preheat oven to 450 degrees. Saut. onions in half the butter until tender and translucent; remove from heat. Brown the mushrooms quickly in the remaining butter and combine soup, vermouth. Heat to boiling, season to taste. Mix sauce with onions and mushrooms. Spoon equally into 8 buttered sea shells or put into a casserole dish. Add parsley and tuna. Top with more sauce. Combine bread and cheese in a blender; sprinkle crumbs over the sauce. Drizzle melted butter over the crumbs (about 1 tablespoon). Heat in the oven 10 minutes or until brown. This is a tempting party dish when served in shells or a great dish for Sunday supper. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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