The way I make this is really simple...and I think it's best
this way.
First, I sauté a 16 ounce package of sliced Button Mushrooms in a little olive oil and covered on medium. They get tossed occasionally until they are rubbery but not shrunken.
Second, I combine in a medium pot 1 can on condensed cream of mushroom soup, 1 8 oz container of sour cream, and one 8 ounce package of extra-sharp cheddar cheese that I shred. NEVER BUY the pre-shredded, no one needs to me that lazy! I cook these stirring until the cheese is melted.
Third I add the mushrooms to the soup mix, and then two cans of Solid Lite Yellow Fin Tuna. NOT Albacore (mercury heavy metal laced) and ALWAYS Solid--real Tuna.
Fourth I pour this over a package of cooked noodles in the casserole dish and top with crumbled wavy potato chips and then cook at 300˚ for 50 minutes.
Add a little salt to taste and freshly ground black pepper at serving, if you want.
First, I sauté a 16 ounce package of sliced Button Mushrooms in a little olive oil and covered on medium. They get tossed occasionally until they are rubbery but not shrunken.
Second, I combine in a medium pot 1 can on condensed cream of mushroom soup, 1 8 oz container of sour cream, and one 8 ounce package of extra-sharp cheddar cheese that I shred. NEVER BUY the pre-shredded, no one needs to me that lazy! I cook these stirring until the cheese is melted.
Third I add the mushrooms to the soup mix, and then two cans of Solid Lite Yellow Fin Tuna. NOT Albacore (mercury heavy metal laced) and ALWAYS Solid--real Tuna.
Fourth I pour this over a package of cooked noodles in the casserole dish and top with crumbled wavy potato chips and then cook at 300˚ for 50 minutes.
Add a little salt to taste and freshly ground black pepper at serving, if you want.
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