|
Mushroom and Tuna Bake
Makes 6 servings
|
|
|
|
|
|
This is an updated version of an old family favorite.
|
| |
|
Ingredients
|
|
1
|
can (10-3/4 ounces) cream of celery soup
|
|
1
|
cup milk
|
|
1
|
jar (4 ounces) sliced mushrooms, drained
|
|
1/2
|
cup grated Parmesan cheese, divided
|
|
1
|
teaspoon dried Italian herb blend
|
|
1/2
|
teaspoon seasoned salt
|
|
1/8
|
to 1/4 teaspoon garlic powder
|
|
1
|
(7-ounce) STARKIST Flavor Fresh Pouch® Tuna (Albacore or Chunk Light)
|
|
3
|
cups cooked egg noodles
|
|
1
|
cup crispy rice cereal
|
|
|
|
|
|
|
|
|
|
|
|
|
|
In medium saucepan, combine soup and milk; blend well. Add mushrooms, 1/4 cup Parmesan cheese, Italian herb blend, seasoned salt, garlic powder and tuna; cook over low heat until heated through. Remove from heat; stir in egg noodles. Transfer mixture to lightly greased 11×7-inch baking dish. Top with remaining 1/4 cup Parmesan cheese and cereal. Bake in 350°F oven 30 minutes.
|
|
|
|
© StarKist® Tuna
|
|
|
|
|
|
|
|
|
Click here for printable version