Ease of Preparation: Easy.Prep Time : 15 minutesEating Time: 40 minutes
Directions for: Asian Style Tuna Tetrazzini, Cold Veggies and Dip
Ingredients
1 Water
1 tsp Olive
Onion
1 Celery Stalk
1 can Cream of Mushroom Soup (10 oz / 284 ml)
1 can Soup Can filled with 1% Milk
1 Tbsp Worcestershire Sauce
1 tsp Sesame Oil
Pinch of Fresh Pepper
14 oz Steam Fried Noodles (397 gms)
cup Cream Sauce from Pan
Cooked Pasta
cup Tex-Mex Cheese
1 can of Solid Tuna in Water (Approximately 6.50 oz / 170 g)
1 cup Frozen Baby Peas
Balance of Sauce
1 cup Tex-Mex Cheese
Cold veggies, such as carrots, cucumbers, broccoli, celery and peppers
Dip or dressing
Directions
1. Take out equipment and ingredients. Set oven to 375 degrees F.
2. Bring a large pot of water to a boil for the pasta.
3. Meanwhile: Heat oil in a stove-top fry pan. Finely chop onion and slice celery adding to pan as you cut.
4. Saut until soft and onion is translucent.
5. Add mushroom soup and milk to onions and celery.
6. Stir in Worcestershire sauce, sesame oil and pepper.
7. Add pasta to boiling water. Set timer 3 minutes.
8. Drain in a colander and rinse with cold water.
9. Layer ingredients, into a large oven proof casserole dish with lid (or cover with foil) in this order; small amount of sauce, pasta, cheese, tuna (drained), peas, sauce and a final layer of cheese.
10. Place in hot oven. Set timer for 25 minutes.
11. Rinse cold veggies in a colander and serve with your favorite dressing or dip.
12. When timer rings for casserole, broil for 2 additional minutes while watching carefully, (or better still set the timer) then let stand while setting the table.
See more: Vegetables, Pasta, Mushrooms, Quick and Easy, Dinner, Fish, Main, Bake