| 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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