This is a wonderful, quick, and tasty supper that is always a hit when we serve it. You can always prepare the casserole the night before, pop it into the refrigerator, and cook it the next day. Enjoy!
Ingredients
- bow tie pasta: 2 cups
- tuna: 2 cans (5 ounce cans, drained)
- mushrooms: 1 can (10 ounce can, drained)
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- ⅓ cups milk: 1 piece
- salt: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- dry bread crumbs: 1 cup
- butter: 3 Tbsp (melted)
- thyme: 2 tsp (crushed, dried)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
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In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
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Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.
