Here is this evening's tuna casserole recipe:
- 1 12-oz. can tuna packed in water, drained
- 8 oz. egg noodles cooked and drained
- 1 cup frozen peas with pearl onions thawed
- 1 1/2 cups dairy sour cream
- 3/4 cup milk
- 1 can (3-oz.) sliced mushrooms drained
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- Paprika
Heat oven to 350 (F). Stir together tuna, cooked noodles, peas & pearl onions, sour cream, mushrooms, milk, salt & pepper. Pour into greased 2 1/2 quart casserole. Mix bread crumbs, Parmesan cheese, and melted butter; sprinkle over mixture in casserole. Sprinkle liberally with paprika.
Bake uncovered 35 - 40 minutes...or until bubbly and hot. Serves 6 to 8