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Tuna Casserole

From Donna Hammer

8 ounces egg noodles, cooked and drained
1 can (12.5 ounces) Albacore tuna, drained
1 can (4 ounces) sliced mushrooms, drained
1 jar (2 ounces) pimientos, drained
1½ cups light sour cream
¾ cups 1% milk
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Old Bay seasoning to taste (optional; we use 2 Tablespoons)
¼ cup dried seasoned bread crumbs
¼ cup grated Parmesan cheese
2 Tablespoons melted butter

Combine first 9 ingredients. Spread into a 8- to 10-inch square baking dish. Mix bread crumbs, Parmesan, and butter, and sprinkle over top of casserole. Bake uncovered at 350° F for 35 to 40 minutes or until hot and bubbly.

Makes 6 servings.