Ingredients:
1 -2 tablespoon butter (optional)
1/2 cup chopped onions ( frozen ones are fine)
1 (10 1/2 ounce) cans cream of mushroom soup
1 (6 ounce) cans evaporated milk
1/3 cup shredded parmesan cheese
1 (6 1/2 ounce) cans albacore tuna, drained
1 (3 ounce) cans sliced mushrooms (optional)
1/4 cup chopped ripe black olives
2 tablespoons parsley ( to taste)
2 teaspoons lemon juice
1 teaspoon paprika ( to taste)
12 -16 ounces extra wide egg noodles, cooked & drained ( or any kind of pasta)
French fried onion rings ( another option is to use crushed potato chips)
Directions:
Cook noodles according to package directions (I find that 12 minutes is perfect, especially when using them in a casserole where there will be additional cooking).
While the noodles are cooking, heat butter in medium frying pan and cook onions until tender but not brown.
(Butter gives the recipe more taste but a non-stick spray can be used in place of butter. I don’t recommend margarine- it doesn’t melt properly.).
Add soup, milk and cheese; heat and stir.
Add tuna, mushrooms, olives, parsley and lemon juice.
Stir well and heat through.
Stir 1/2 of the cooked noodles into the tuna mixture. Mix well. Add more or all of the noodles as desired (the more noodles, the thicker the casserole consistency).
Pour mixture into 2 qt casserole dish.
(If doubling the recipe, use a 9″x13″ pan.).
Sprinkle top with remaining Parmesan cheese and the paprika.
Bake at 350 degrees for 30 minutes.
(Watch that noodles don’t burn– may need to cook only 20 minutes depending on your oven).
Before removing from oven, sprinkle top with onion rings and bake an additional 5 minutes.
Watch that the onion rings don’t burn.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.