Ingredients
1 lb. curly wide egg noodles
16 oz. tuna, drained & loosely
separated
4 oz. dried chantrelle mushroom
or 8 oz. fresh, coarsely
chopped
1 onion, diced
3-4 stalks celery, chopped
2 cans Cream of Mushroom soup
Milk or half & half to make the
mixture creamy.
Salt & Pepper to taste
3/4 cup shredded cheddar cheese
3/4 cup shredded Swiss or Mont-
erey Jack cheese
Preparation
Preheat oven to 375. Cook pasta only until al dente (or firm). Drain & put in large bowl. Add tuna, mushrooms, onion & celery. Stir together & add soup. If your mixture is a little stiff, add the milk or cream to make it slightly creamy. (Don’t make it runny). Smooth into pan, and add mixed cheeses on top (or, make a design) and bake on middle rack until cheese is golden brown. Let set up for 5 minutes & serve.
