Tuna Tetrazzini
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Yield: 4
Ingredients
- 1/2 cup chopped onion
- 1 tbsp margarine
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup grated parmesan cheese
- 1 can (6 1/2 oz) tuna, drained
- 1/2 cup sliced mushrooms
- 1/2 cup chopped ripe olives (optional)
- 2 tbsp fresh minced parsley
- 2 tsp lemon juice
- 6 ounces light 'n fluffy noodles
Directions
- Saute onion in margarine until tender but not brown.
- Add soup, milk and cheese; heat and stir.
- Break tuna into chunks; add with mushrooms, olives, parsley and lemon juice to cream sauce.
- Cook noodles according to package directions for 5 minutes, drain.
Timing: 5 minutes
Temperature: until tender but not brown; heat and stir; cook noodles
Equipment: knife and cutting surface, saute pan, stirring utensil, sauce vessel, measuring tools, noodle pot, and draining equipment
Arwilda’s changes
- Changed “1 can (6 1/2 oz) tuna,” to “1 can (6 1/2 oz) tuna, drained”
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