Wednesday, June 18, 2008

Tuna Fish Casserole

Tuna Fish Casserole
serves 4

200g/7oz thin egg noodles, boiled and drained
275g/10oz canned tuna in oil, drained
275g/10oz canned condensed mushroom soup
125ml/4fl oz sour cream
150g/5oz mushrooms, chopped
100g/4oz Cheddar cheese, grated

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Mix together the noodles, tuna, soup, sour cream and mushrooms in a large casserole dish. Sprinkle all over with the cheese.
• Bake in the oven for about 20 minutes until cooked through. Serve hot.

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