Prep 15 mins
Cook 45 mins
Comfort food. Different alternative to the "Cream of Mushroom" soup recipe. Haven't tried this yet but it sounds good.
- 6 ounces medium or wide noodles
- 2 cans tuna, drained
- 3 ounces fresh mushrooms, sliced
- 1 tablespoon butter
- 2 tablespoons pimientos, diced
- 1 3⁄4 cups sour cream
- 1⁄2 cup milk
- 1⁄2 cup dry breadcrumbs
- 1⁄2 cup parmesan cheese, grated
- 1 ounce butter
- Cook noodles and drain.
- Melt one Tbls butter and cook the mushrooms until soft.
- Mix together the mushrooms, tuna, pimentos, sour cream and milk.
- Check the seasonings.
- Melt one oz.
- butter, remove from the heat and toss in the bread crumbs and Parmesan.
- Mix together the noodles and tuna mixture and put into a lightly oiled casserole dish.
- Sprinkle breadcrumb mixture on top.
- Bake at 350 degrees for 35-45 minutes or until lightly brown and bubbly.
This is very good, I would make this even if tuna weren't the only thing I had to make!!!!! And, NO peas- I like peas, but only as a side dish! I think what makes this a special tuna casserole is the sour cream- adds a great flavor- not too rich also. And with breadcrumbs, this is done right- thank you!
Extremely good & very easy to make.
This was good. I did not want another casserole that included cream-of-anything soup. Yuck. I was pleased with this but from experience I know that just sour cream tends to be too tangy for my family so I always cut the amount in half and add a dollop of mayo. Yummers! It also lends itself very well to veggie swapping and we'll try broccoli and carrots next time. Thank you very much for a simple, delicious, adaptable recipe!