A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chinese Cashew and Tuna Bake
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- #50514
This creamy tuna casserole takes on an Asian flair with soy sauce and chow mein noodles. Cashews give it an extra savory crunch.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cans (6 ounce size) solid pack tuna
1 can (10 ounce size) cream of mushroom soup
1/4 cup water
1 tablespoon soy sauce
1 cup whole cashews
1 can (4 ounce size) sliced mushrooms, drained
1 cup celery, chopped
1/4 cup minced onion or chopped green onion tops
2 cups chow mein noodles
directions
Preheat the oven to 375 degrees F.
Drain the tuna and lightly flake the fish.
In a bowl, stir together the cream of mushroom soup, water, and soy sauce. Mix well. Gently stir in the tuna, cashews, mushrooms, celery, onion, and half of the chow mein noodles. Transfer the tuna mixture to a baking dish.
Sprinkle the remaining chow mein noodles on top and place the baking dish in the oven. Bake at 375 degrees F for 40 minutes or until bubbly in the middle.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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