Post by audrey on Aug 8, 2008 15:49:02 GMT -5
Tuna Noodle Romanoff
8 ounces uncooked egg noodles
2 cans – 6 ½ ounces tuna, drained
1 – 2 ounce jar diced pimientos, drained
1 cup sliced mushrooms
1 ½ cups sour cream
¼ cup dry bread crumbs
14/ cup grated romano cheese
¾ cup milk
2 tablespoons butter
1 tablespoon chives
1 teaspoon salt or to taste
¼ teaspoon pepper
Cook noodles according to package directions, drain. In a bowl, mix the noodles, tuna, pimientos, mushrooms, sour cream, milk, chives, salt and pepper. Pour into casserole dish. Mix together the bread crumbs and cheese and sprinkle on top of casserole. Bake uncovered at 350 degrees for 35 to 40 minutes.
8 ounces uncooked egg noodles
2 cans – 6 ½ ounces tuna, drained
1 – 2 ounce jar diced pimientos, drained
1 cup sliced mushrooms
1 ½ cups sour cream
¼ cup dry bread crumbs
14/ cup grated romano cheese
¾ cup milk
2 tablespoons butter
1 tablespoon chives
1 teaspoon salt or to taste
¼ teaspoon pepper
Cook noodles according to package directions, drain. In a bowl, mix the noodles, tuna, pimientos, mushrooms, sour cream, milk, chives, salt and pepper. Pour into casserole dish. Mix together the bread crumbs and cheese and sprinkle on top of casserole. Bake uncovered at 350 degrees for 35 to 40 minutes.
