Tuna Casserole Recipe
Ingredients
2 cans (3 1/2 ounces each) solid white tuna, drained and flaked
1 cup Rosemarino noodles, rice-shaped, cooked and drained (orzo)
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup sliced water chestnuts
1/2 cup chopped green onions
1 can cream of mushroom soup
1/2 cup milk
1/2 pint sour cream
Salt and pepper to taste
1/2 teaspoon dried thyme
1/2 cup grated Parmesan cheese
1/2 cup toasted slivered almonds
Directions
In a large bowl combine the tuna, noodles and vegetables, mixing well.
In a separate bowl combine the soup, milk and sour cream with the salt, pepper and thyme.
Mix well.
Cover the bottom of a lightly oiled 7x10-inch serving baking dish with the tuna-vegetable mixture.
Pour the soup mixture over the tuna.
Sprinkle with the Parmesan cheese and slivered almonds.
Bake at 400 degrees for about twenty-five minutes, or until the casserole is lightly golden in color and bubbly.
In a separate bowl combine the soup, milk and sour cream with the salt, pepper and thyme.
Mix well.
Cover the bottom of a lightly oiled 7x10-inch serving baking dish with the tuna-vegetable mixture.
Pour the soup mixture over the tuna.
Sprinkle with the Parmesan cheese and slivered almonds.
Bake at 400 degrees for about twenty-five minutes, or until the casserole is lightly golden in color and bubbly.
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