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Recipe: Crunchy Tuna Casserole (1976)

Main Dishes - Fish, Shellfish
CRUNCHY TUNA CASSEROLE

8 ounces egg noodles, cooked and drained
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/ cup dairy sour cream
1 (10-ounce) package frozen peas and carrots, cooked and drained
1 cup sliced mushrooms
2 cans (6 1/2 ounces each) Chicken of the Sea Solid white (albacore) tuna, drained and flaked
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup fine dry bread crumbs
3 tablespoons melted butter or margarine

Preheat oven to 350 degrees F.

Combine noodles, soup, and sour cream. Add peas and carrots, mushrooms, tuna, thyme, salt, and pepper. Pour into an oiled 2-quart casserole.

Combine bread crumbs and butter and sprinkle over top of casserole.

Bake, uncovered, 25 to 30 minutes, or until hot and bubbly.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Chicken of the Sea Tempting Tuna Cookbook, 1976
MsgID: 3150381
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter T Recipes (12 + Collection)
Board: Daily Recipe Swap at Recipelink.com
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