1 (6 oz.) can tuna fish
1 (4.5 oz.) jar sliced mushrooms
1 (8 oz.) can pineapple chunks or crushed pineapple
Pasta for 4 (twists or small shells)
3/4 c milk
5 slices Velveeta cheese
1 (10 3/4 oz) can of cream of mushroom soup
1 (10 oz) pkg frozen green beans
1/4 t celery flakes
1/4 t parsley flakes
1/4 t thyme
1/4 t ground mustard
1/4 t cinnamon
1/4 t ginger
1/8 t black pepper
1/8 t cloves
2 T instant chopped onion
1 c bread crumbs
1/2 stick butter
Paprika
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Preheat oven to 350. Drain tuna and mushrooms. Separate pineapple from juice, saving the juice.
While cooking pasta, combine in large saucepan soup, milk and cheese, adding enough pineapple juice to thin sauce; simmer.
Add seasonings,onion,beans, pineapple, and tuna to the sauce.
Once cooked, drain pasta and combine with sauce in a large casserole dish.
Cover top with bread crumbs,add pats of butter, and sprinkle with paprika.
Bake for 1 hour.
Makes 4-5 generous servings and is great with tossed salad and garlic bread.
1 (4.5 oz.) jar sliced mushrooms
1 (8 oz.) can pineapple chunks or crushed pineapple
Pasta for 4 (twists or small shells)
3/4 c milk
5 slices Velveeta cheese
1 (10 3/4 oz) can of cream of mushroom soup
1 (10 oz) pkg frozen green beans
1/4 t celery flakes
1/4 t parsley flakes
1/4 t thyme
1/4 t ground mustard
1/4 t cinnamon
1/4 t ginger
1/8 t black pepper
1/8 t cloves
2 T instant chopped onion
1 c bread crumbs
1/2 stick butter
Paprika
-----
Preheat oven to 350. Drain tuna and mushrooms. Separate pineapple from juice, saving the juice.
While cooking pasta, combine in large saucepan soup, milk and cheese, adding enough pineapple juice to thin sauce; simmer.
Add seasonings,onion,beans, pineapple, and tuna to the sauce.
Once cooked, drain pasta and combine with sauce in a large casserole dish.
Cover top with bread crumbs,add pats of butter, and sprinkle with paprika.
Bake for 1 hour.
Makes 4-5 generous servings and is great with tossed salad and garlic bread.