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–+ servings

Tuna Italian

Adapted from a recipe in the Casserole Cook Book, page 25.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

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.