Tuna-Mushroom Casserole

[quicklook-recipe prep_time=”20 min” cook_time=”25-35 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 package (12 ounces) wide noodles, cooked and drained
• 2 cans (6 ounces each) tuna, drained
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1-1/3 cups milk

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[ingredients-right]

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup crushed saltines
• 3 tablespoons butter or margarine, melted
• Paprika, tomato slices and fresh thyme, optional

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”45-55 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Heat oven to 350°F. Grease a 2-1/2-quart baking dish; set aside. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Combine noodles, tuna and mushrooms in a large bowl. Combine soup, milk, salt and pepper in another bowl; pour over noodle mixture and mix well. Pour into prepared baking dish. Combine saltines and butter; sprinkle over noodles. Bake, uncovered, 35 to 45 minutes or until heated through. Sprinkle with paprika and garnish with tomato and thyme, if desired.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest