1 (6oz) can broiled mushroom crowns
2 (10oz) Pkg chopped spinach, cooked
2 (7oz) cans tuna packed in oil
1 garlic clove minced
1 bay leaf
1/2 tsp salt
1/2 tsp chopped basil or 1/4 tsp dry
1/2 tsp louisiana hot sauce
1 (15oz) can tomato sauce
1 (8oz) pkg broad noodles, cooked
1/2 cup grated parmesan cheese

Drain mushrooms, reserve liquid and several mushrooms and some spinach for garnish
Drain oil from tuna into a skillet. Add garlic, mushrooms, bay leaf, salt, basil and hot
sauce. Saute about 10 minutes, add mushroom liquid, tomato sauce, and tuna, heat,
remove bay leaf. Layer noodles, spinach and tuna in the sauce in a 2 qt. casserole dish.
Sprinkle with parmesan cheese. Bake at 400 degrees about 20 minutes.
Garnish with reserved spinach and mushrooms.
(serves 4 to 6)

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