Shelly's Recipe

TUNA MUSHROOM CASSEROLE

Category: Casseroles - Seafood

2 (12-oz) cans evaporated 2 percent milk
2 (5-oz) cans solid white tuna
8 oz wide noodles, cooked
1 slice whole-wheat bread
1 Tbsp parsley
2 cups mushrooms, sliced
5 scallions, sliced
1/4 cup celery, chopped
4 Tbsp olive oil
1/3 cup flour
1 tsp salt 1/4 tsp pepper

In a food processor, pulse bread. Transfer to a baking sheet; bake 6 minutes. Add 1 Tbsp parsley.

In a saucepan, saute mushrooms, scallions, and celery in olive oil for 5 minutes. Add 1/3 cup flour; cook 1 minute.

Whisk in evaporated milk; bring to a boil. Reduce heat; simmer until thick. Stir in tuna; noodles salt and pepper. Transfer to a baking dish; top with crumbs. Bake at 375 for 20 minutes. Serves 6

NOTE: Freeze for up to three months.