Tuna Mushroom Casserole

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!

Tuna Mushroom Casserole

makes 6 servings

Ingredients:

• 2 cups bow tie pasta
• 2 (6 ounce) cans tuna, drained
• 2 (4.5 ounce) cans mushrooms, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/3 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup dry bread crumbs
• 3 tablespoons melted butter
• 2 teaspoons dried thyme, crushed

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 quart casserole dish.
2. 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.
3. In a mixing bowl, combine mushroom soup, milk, salt and pepper. Mix thoroughly. Then add tuna, mushrooms and pasta. Mix thoroughly. Pour mixture into greased casserole dish.
4. In another mixing bowl, combine bread crumbs, butter and thyme. Mix well. Sprinkle over the tope of the mixture.
5. Bake uncovered in a preheated oven for 40 minutes or until bubbling and golden brown.

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