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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tuna Mushroom Melt Casserole Recipe

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This recipe for Tuna Mushroom Melt Casserole is from Sharleen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1-200g. box Macaroni and Cheese, reserve powdered cheese

¼ Red Pepper, diced fine
¼ Green Pepper, diced fine
1 cup Fresh Mushrooms, diced course

¼ cup Butter
½ cup Milk
1-10oz. can Cream of Mushroom Soup
1- 5oz. can Tuna, drained and flaked

1 cup Cheddar Cheese, shredded

⅓ cup Panko Crumbs
¼ cup Butter, melted
½ tsp. Dill Weed, dried

Directions:
Directions:
Preheat oven to 350ºF. Grease a 2-quart baking dish.
Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to bite, about 8 minutes. Drain the macaroni and set aside.
While pasta is cooking, sauté the peppers until they start to soften, about 4 minutes, add the fresh mushrooms and continue to sauté until mushrooms soften, about 2-3 minutes.
In the macaroni pot mix the butter, milk, powdered cheese, soup, peppers mushrooms mixture, and tuna, then add the drained pasta and blend together. Pour the mixture into the baking dish, top with shredded cheddar.
Mix the bread crumbs, ¼ cup of butter and the dill together and sprinkle over the cheddar cheese layer.
Bake in preheated oven until the cheese melts and the bread crumb topping starts to brown, about 25 minutes.

 

 

 

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