Tuna Noodle Casserole (Betty Crocker Cookbook)

Hi Marissa

This recipe is from the Betty Crocker Cookbook, and may not be the edition (in which) your recipe was found. However, this will give you the basic ingredients and you will need to make changes to suit the recipe you remember.

TUNA-NOODLE CASSEROLE

8 ounces noodles, uncooked
2 cans (7 ounces each) tuna, well drained
1 1/2 cups dairy sour cream (12 ounces)
1/4 cup milk
1 (3 ounce) can sliced mushrooms, drained
1 1/2 teaspoons salt
1/4 teaspoon pepper
FOR THE TOPPING:*
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted
paprika (optional)

Preheat oven to 350 degrees F.

Cook noodles as directed. Drain.

Return drained noodles to kettle; stir in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into ungreased 2-quart casserole.

Mix bread crumbs, cheese, and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture.

Bake uncovered 35-40 minutes or until bubbly.

VARIATIONS:
*If desired, substitute crushed potato chips for the topping ingredients.

Add the Swiss cheese, as you did in your recipe.

Servings: 6 to 8