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cans albacore tuna cream of chicken soup cheese black olives noodles mushrooms celery onion green peppers red peppers garlic parsley
Viewed: 46 - Published at: 6 years agoIngredients
- 2 (15 oz.) cans albacore tuna, drained (reserve liquid)
- 2 cans cream of chicken soup
- 1 1/2 lb. Monterey Jack cheese, grated
- 1 can black olives, sliced lengthwise, drained (reserve liquid)
- 1 qt. cooked noodles
- 2 c. sliced mushrooms
- 1 1/2 c. sliced celery
- 1 1/2 c. chopped onion
- 3/4 c. finely chopped green peppers
- 3/4 c. finely chopped red peppers
- 4 cloves garlic, finely chopped
- 6 sprigs snipped parsley or 1 Tbsp. dried
Method
- Cook all veggies and garlic in reserved olive and tuna liquid until cooked through, 10 minutes.
- In a 2-quart casserole, layer 2/3 can soup, 1/2 noodles, 1/2 veggies, 2/3 soup, 1/2 cheese, 1/2 parsley, 1/2 noodles, 1/2 veggies, 2/3 soup, 1/2 cheese and 1/2 parsley. Cover and bake at 325° for 45 minutes.
- Serves 6.
- Serve with tossed salad and hard rolls.
