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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Mary Beth Roe of QVC. A change from the old mushroom soup recipe. My husband also likes to stir in chopped celery and more grated cheddar. Ingredients:
8 ounces wide egg noodles |
2 cans tuna, drained |
1 1/2 cups sour cream |
3/4 cup milk |
1 (4 ounce) can mushroom pieces, drained |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
1/4 cup dry breadcrumbs |
8 ounces shredded cheddar cheese |
1/4 cup parmesan cheese |
2 tablespoons melted margarine |
Directions:
1. Cook and drain noodles.
2. Return to kettle.
3. Stir in tuna, sour cream, milk, mushrooms, salt and pepper, garlic powder.
4. Pour into ungreased 2 quart casserole.
5. Mix bread crumbs, cheese and melted margarine.
6. Sprinkle over casserole.
7. Bake uncovered at 350 for 35 minutes.
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