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Categories:
butter mushrooms oregano cream of mushroom soup milk white wine water salt black pepper egg noodles breadcrumbs
Viewed: 39 - Published at: 9 years agoIngredients
- 1 tbsp unsalted butter or olive oil
- 8 oz fresh mushrooms thinly sliced
- 1 tsp dried oregano
- 2 can cream of mushroom soup
- 1/4 cup milk
- 1/4 cup dry white wine
- 2 can water packed chunk light tuna undrained
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz wide egg noodles
- 1/2 cup panko/breadcrumbs
Method
- Preheat oven to 425F Fahrenheit, and lightly oil 8-9 inch shallow casserole.
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile melt butter or olive oil in a large skillet over moderate heat.
- Add mushrooms and oregano increase the heat to high and brown for 1-2 minutes.
- Add 1 tablespoon water and cook for 1 minute longer.
- In a large bowl stir together the undiluted soup with milk.
- Stir in wine and undrained tuna, break up large pieces with a fork.
- Stir in mushrooms, salt and pepper.
- Drop noodles into boling water cook 8-10 minutes.
- Drain in colander and add to tuna mixture.
- Put the mixture into the prepared casserole.
- Sprinkle with breadcrumbs on top and bake 25-30 minutes or until deep golden brown on top.
- Let stand 10 minutes before serving.
