Description
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 ⅓ 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
- 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.
- 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.
- In another mixing bowl
- combine bread crumbs
- butter
- and thyme. Mix well. Sprinkle over the top of the tuna mixture.
- Bake uncovered in a preheated oven until bubbling and golden brown
- about 40 minutes.
Prep Time: 10 mins
Cook Time: 53 mins
Total Time: 1 hr 3 mins
Servings: 6