Tuna Italian
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 3 cups dry egg noodles
- ½ cup onion, diced
- 2 tablespoons butter
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ⅔ cup evaporated milk
- ⅓ cup Parmesan cheese, grated, and as needed
- 1 can tuna, drained, flaked, (6½ oz / 185 g)
- ⅔ cup canned mushrooms, sliced, or sautéed fresh mushrooms
- ½ cup black olives, slices, and as needed
- 2 tablespoons fresh parsley, minced, and as needed
- 2 teaspoons lemon juice
- paprika, as desired
Instructions
- Cook the egg noodles in a pot of salted boiling water until just tender. Drain and set aside.
- While the noodles are cooking, melt the butter in a large non stick pan on medium heat, when hot, add the onion and cook until tender.
- Add the soup, milk, and cheese. Stir together and heat through.
- Preheat your oven to 190° C (375° F), get out and grease a 2 quart casserole.
- Return the cooked noodles to the pot they were cooked in, then add the soup mixture from the pan and stir together.
- Add the tuna, mushrooms, ½ cup sliced black olives, 2 tablespoons parsley, and lemon juice. Mix together.
- Pour mixture into the prepared casserole. Sprinkle with additional Parmesan as desired. Sprinkle with paprika as desired.
- Bake for 20-25 minutes.
- Top with additional parsley and sliced black olives.
- Serve and enjoy.
Notes
Low cost per serving, however, when I prepare this I may adjust the amount of tuna needed for this.
Shortcut: Condensed Cream of Mushroom Soup.
