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Tuna Mushroom Casserole
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| 1 (12 oz.) package | wide noodles, cooked and drained |
| 2 (6 oz.) cans | tuna, drained |
| 1 (4 oz.) can | mushroom stems and pieces, drained |
| 1 (10.75 oz.) can | condensed cream of mushroom soup, undiluted |
| 1 1/3 C. | milk |
| 1/2 tsp. | salt |
| 1/4 tsp. | pepper |
| 1/2 C. | crushed saltines |
| 3 tbs. | butter or margarine, melted paprika, tomato slices and fresh thyme, optional |
Directions
In a large bowl, combine noodles, tuna and mushrooms. Combine soup, milk, salt and pepper; pour over noodle mixture and mix well. Pour into a greased 2-1/2-qt. baking dish. Combine saltines and butter; sprinkle over noodles. Bake, uncovered, at 350 degrees for 35-45 minutes or until heated through. If desired, sprinkle with paprika and garnish with tomato and thyme.
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