Tuna Mushroom Casserole The Best Recipes

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Tuna Mushroom Casserole

"This is a incredible, quick, and tasty supper this is continually successful while we serve it. You can always prepare the casserole the night earlier than, pop it into the fridge, and prepare dinner it the next day. Enjoy!"

Ingredients :

2 cups bow tie pasta
2 (5 ounce) cans tuna, drained
1 (10 ounce) can mushrooms, drained
1 (10.Five ounce) can condensed cream of mushroom soup
1 1/three cups milk
1/2 teaspoon salt
1/four teaspoon freshly floor black pepper
1 cup dry bread crumbs
3 tablespoons melted butter
2 teaspoons dried thyme, crushed

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H3M

Preheat oven to 350 degrees F (175 stages C). Grease a 1-quart casserole dish.
Bring a big pot of gently salted water to a boil. Add pasta and cook dinner for 8 to ten mins or until al dente; drain.
In a blending bowl, integrate mushroom soup, milk, salt, and pepper. Mix very well. Then upload tuna, mushrooms, and pasta. Mix very well. Pour aggregate into the greased casserole dish.
In any other blending bowl, integrate bread crumbs, butter, and thyme. Mix properly. Sprinkle over the top of the tuna combination.
Bake exposed in a preheated oven till bubbling and golden brown, about forty mins.

Notes :

You can use Italian-flavored dry bread crumbs, or you may upload a sprinkle of Cajun seasoning to the bread crumbs to present your meal a little bit of a kick.

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