Tuna Mushroom Casserole Best Dishes

Saturday, July 12, 2014

Tuna Mushroom Casserole

"This is a outstanding, brief, and attractive supper that is always a hit when we serve it. You can always prepare the casserole the night time earlier than, pop it into the fridge, and prepare dinner it tomorrow. Enjoy!"

Ingredients :

2 cups bow tie pasta
2 (five ounce) cans tuna, tired
1 (10 ounce) can mushrooms, tired
1 (10.5 ounce) can condensed cream of mushroom soup
1 1/3 cups milk
half of teaspoon salt
1/four teaspoon freshly ground black pepper
1 cup dry bread crumbs
three tablespoons melted butter
2 teaspoons dried thyme, beaten

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H3M

Preheat oven to 350 levels F (one hundred seventy five levels C). Grease a 1-quart casserole dish.
Bring a massive pot of gently salted water to a boil. Add pasta and cook for eight to ten minutes or till al dente; drain.
In a mixing bowl, integrate mushroom soup, milk, salt, and pepper. Mix very well. Then upload tuna, mushrooms, and pasta. Mix thoroughly. Pour aggregate into the greased casserole dish.
In another mixing bowl, integrate bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna combination.
Bake uncovered in a preheated oven until effervescent and golden brown, approximately 40 minutes.

Notes :

You can use Italian-flavored dry bread crumbs, or you may add a sprinkle of Cajun seasoning to the bread crumbs to provide your meal a little bit of a kick.

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