 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This popular dish is great for those on the run. Simply make it tonight, put it in the refrigerator. Then bake and serve for tomorrow's dinner! Ingredients:
2 cups pasta, bow tie preferred |
2 (6 oz) cans of tuna, liquid removed |
2 (4.5 oz) cans of mushrooms, liquid removed |
1 (10.75 oz) can of condensed cream of mushroom soup |
1 cup bread crumbs (dry) |
3 tbsp butter, melted |
1 1/3 cups milk |
2 tsp of crushed, dried thyme |
1/2 tsp salt |
1/4 tsp black pepper, freshly ground |
Directions:
1. Preheat your oven to 350 degrees. Grease a 1 qt casserole dish. Boil a large pot water (lightly salted). Then, add pasta and cook for 8-10 minutes (until al dente ) and drain. Combine milk, mushroom soup, salt and pepper in a mixing bowl and mix well. Now, add pasta, tuna, and mushrooms and mix well. Place your mixture into the casserole dish. Now, combine the bread crumbs, butter and thyme and mix together well. Add this to the top of your casserole. Finally, bake (uncovered) for 40 minutes or until nice and golden brown.
|
|