Ingredients
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2 (6 ounce) cans tuna, packed in water,drained
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2 (10 ounce) cans cream of mushroom soup, condensed
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8 ounces egg noodles, cooked
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1/4 cup diced onion
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1/4 cup diced celery
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1 (7 ounce) can sliced mushrooms, drained
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1 cup frozen peas
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10 ounces milk
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5 ounces dry sherry
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1 tablespoon butter
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1/4 teaspoon garlic powder
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1/4 cup grated parmesan cheese
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durkee fried onions
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1/4 teaspoon sweet Hungarian paprika
Instructions
- Heat oven to 350 degrees F.
- Saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside.
- Combine cooked drained noodles, condensed soup, and milk.
- Add cooked vegetables to noodles.
- Mixture should be juicy.
- Add more liquid (milk) if too dry.
- Mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese.
- Season to taste with salt and pepper.
- Spread mixture into a 1 1/2-2qt.
- casserole dish and bake at 350 degrees F.
- for 30 minutes, or until bubbly around the edges.
- Sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely.
- Remove from oven and let rest 5-10 minutes before serving.