Monday, September 5, 2011

Tuna Cassarole

1 lb. pasta (elbow, ziti or any other)
2 cans cream of mushroom soup
1 small can sliced mushrooms
two cups milk
small onion chopped
1 large celery stick chopped
1 medium carrot grated
1/2 tsp. garlic salt or to personal taste
1 tsp. Italian seasonings
2 cups of mixed shredded cheeses
(any cheese can be used, I like sharp cheese mixed with Monterrey and a bit of American)
1/2 cup breadcrumbs

Cook pasta and place in greased casserole dish
Saute onion, celery and carrot for five minutes on medium heat
Add cream of mushroom soup to the pasta

place sliced american cheese over top and sprinkle shredded sharp or other on top of that.
Sprinkle bread crumbs over top of cheese
place in oven at 350 for 30 minutes

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