Tuna-Noodle Casserole


6 ounces Noodles, dry

10 ounces Tuna, canned, drained

3 ounces Mushrooms, fresh, sliced

1 Tablespoon Butter

2 Tablespoons Pimentos, diced

1/4 cup frozen green peas

1 3/4 cups Sour cream

1/2 cup Milk

1/2 cup Bread crumbs

1/2 cup Parmesan, grated

1 ounce Butter

1 teaspoon Lawry's Seasoned Salt

1/4 teaspoon pepper


Cook noodles. Drain. Melt one Tablespoon of butter and cook the mushrooms until soft. Mix together the tuna, pimentos, peas, mushrooms, sour cream, and milk. Add the seasonings. Melt one ounce butter, remove from the heat, and toss in the crumbs and Parmesan. Add the noodles to a lightly oiled, medium-sized casserole dish. Top with the tuna mixture. Sprinkle the breadcrumb mix on top. Bake at 350 for 35- 45 minutes or until slightly brown and bubbly.

Serves 4