Ingredients:
2 (6 ounce) cans tuna, packed in water,drained
2 (10 ounce) cans cream of mushroom soup, condensed
8 ounces egg noodles, cooked
1/4 cup diced onions
1/4 cup diced celery
1 (7 ounce) cans sliced mushrooms, drained
1 cup frozen peas
10 ounces milk
5 ounces dry sherry
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon sweet Hungarian paprika
1/4 cup grated parmesan cheese
durkee fried onions
Directions:
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.
Servings: 4-5
Time preparation: 30 min.
Time total: 65 min.