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+--- Thread: Tuna Mushroom Casserole (/showthread.php?tid=162013)
Tuna Mushroom Casserole - tubeN2 - 09-28-2004
INGREDIENTS: [ul] [li]2 cups bow tie pasta [li]2 (6 ounce) cans tuna, drained [li]2 (4.5 ounce) cans mushrooms, drained [li]1 (10.75 ounce) can condensed cream of mushroom soup [li]1 1/3 cups milk [li]1/2 teaspoon salt [li]1/4 teaspoon freshly ground black pepper [li]1 cup dry bread crumbs [li]3 tablespoons melted butter [li]2 teaspoons dried thyme, crushed [/li][/ul]
DIRECTIONS: [ol] [li][#333333]Preheat oven to 350 degrees F (175 degrees C). Grease a 1 quart casserole dish.[/#333333] [li][#333333]Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.[/#333333] [li][#333333]In a mixing bowl, combine mushroom soup, milk, salt and pepper. Mix thoroughly. Then add tuna, mushrooms and pasta. Mix thoroughly. Pour mixture into greased casserole dish.[/#333333] [li][#333333]In another mixing bowl, combine bread crumbs, butter and thyme. Mix well. Sprinkle over the tope of the mixture.[/#333333] [li][#333333]Bake uncovered in a preheated oven for 40 minutes or until bubbling and golden brown.[/#333333] [/li][/ol]
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