Ingredients
- 1/2 pound spaghetti thin
- 10 1/2 ounces soup
- cream of mushroom can
- condensed
- 2 ounces mushrooms
- canned canned
- sliced
- drained
- 1 cup cream light
- or canned milk
- 2 each tuna fish cans
- drained
- flaked
- 1 cup bread crumbs soft
- 1/4 cup parmesan
- parmigiano-reggiano cheese
- grated grated
- 2 tablespoons butter melted
Instructions
- Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions.
- Meanwhile, combine soup, mushrooms, cream, and tuna.
- Drain spaghetti and combine with mushroom-tuna mixture.
- Put into greased 2 to 2 1/2 quart casserole.
- Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole.
- Bake in hot oven (400F) 45 minutes to 1 hour or until browned and bubbly.
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