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This is a wonderful, quick, and tasty supper that is always a hit when we serve it. You can always prepare the casserole the night before, pop it into the refrigerator, and cook it the next day. Enjoy!
Ingredients
- 2 cups bow tie pasta
- 2 (5 ounce) cans tuna, drained
- 1 (10 ounce) can mushrooms, drained
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 1/3 cups milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup dry bread crumbs
- 3 tablespoons melted butter
- 2 teaspoons dried thyme, crushed
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
Step 2
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Step 3
In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
Step 4
In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
Step 5
Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.
Cook’s Note:
You can use Italian-flavored dry bread crumbs, or you can add a sprinkle of Cajun seasoning to the bread crumbs to give your meal a little bit of a kick.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 298 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat5g | 27% |
| Cholesterol32mg | 11% |
| Sodium932mg | 41% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber3g | 9% |
| Total Sugars6g | |
| Protein18g | |
| Vitamin C0mg | 2% |
| Calcium126mg | 10% |
| Iron3mg | 19% |
| Potassium338mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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