Mushroom and Tuna Bake
 

Rick and Pam Mollica

This recipe takes about 10 minutes to prepare and 30 minutes to cook. It is common for everyone to come back for second helpings
 

Ingredients

  • 1 can (10-3/4 ounces) cream of celery soup
  • 1 cup milk
  • 1 jar (4 ounces) sliced mushrooms, drained
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon dried Italian herb blend
  • 1/2 teaspoon seasoned salt
  • 1/8 to 1/4 teaspoon garlic powder
  • Hot pepper or cayenne pepper or Cajun spice mix, to your taste (optional)
  • 1 can (12 ounces) solid white or chunk light tuna, drained and chunked
  • 3 cups cooked egg noodles (about 6 ounces uncooked)
  • 1 cup crispy rice cereal
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Directions

  • In medium saucepan, combine soup and milk; blend well.
  • Add mushrooms, 1/4 cup cheese, Italian herb blend, seasoned salt, garlic powder, Hot spice (optional) and tuna; cook over low heat until heated through.
  • Remove from heat; stir in egg noodles.
  • Transfer mixture to lightly greased 11x7-inch baking dish. Top with remaining 1/4 cup Parmesan cheese and rice cereal. Bake in 350 degree oven 30 minutes. Makes 6 servings
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