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6 oz medium-size pasta (farfalle, penne, rotelle...) 170 g
boiling salted water
butter
2 cans tuna, drained and flaked (each 7 oz/200 g) 2 cans
10 oz frozen peas, thawed (1 package) 285 g
1/2 tsp garlic salt 2 g
1/4 tsp each, dill weed and celery seeds 1 g
freshly ground pepper, to taste
2 cans cream of mushroom soup (each 10 oz/284 mL) 2 cans
1/4 cup milk 60 mL
3 tbsp dry sherry 45 mL
3 slices bread 3
2 tbsp melted butter 30 mL
Cook noodles in boiling water according to package directions; drain well.
Lightly butter a shallow 7- X 11-in/18- X 28-cm baking dish and arrange half the tuna in the bottom.
Combine peas, garlic salt, dill weed, celery seeds, and pepper. Spread half the mixture over tuna.
Mix together soup, milk, and sherry; spoon half the soup mixture into casserole and top with all the noodles.
Repeat layering, ending with soup mixture.
Tear bread into coarse crumbs and combine with melted butter; sprinkle over top. (At this point you may cover and refrigerate until next day.)
Bake, uncovered, in a 350°/180°C oven for about 30 minutes (more, if refrigerated) or until top is bubbly and lightly browned.
boiling salted water
butter
2 cans tuna, drained and flaked (each 7 oz/200 g) 2 cans
10 oz frozen peas, thawed (1 package) 285 g
1/2 tsp garlic salt 2 g
1/4 tsp each, dill weed and celery seeds 1 g
freshly ground pepper, to taste
2 cans cream of mushroom soup (each 10 oz/284 mL) 2 cans
1/4 cup milk 60 mL
3 tbsp dry sherry 45 mL
3 slices bread 3
2 tbsp melted butter 30 mL
Cook noodles in boiling water according to package directions; drain well.
Lightly butter a shallow 7- X 11-in/18- X 28-cm baking dish and arrange half the tuna in the bottom.
Combine peas, garlic salt, dill weed, celery seeds, and pepper. Spread half the mixture over tuna.
Mix together soup, milk, and sherry; spoon half the soup mixture into casserole and top with all the noodles.
Repeat layering, ending with soup mixture.
Tear bread into coarse crumbs and combine with melted butter; sprinkle over top. (At this point you may cover and refrigerate until next day.)
Bake, uncovered, in a 350°/180°C oven for about 30 minutes (more, if refrigerated) or until top is bubbly and lightly browned.
