| Tuna Casserole
1 cup of dairy sour cream 1/4 teaspoon of dried oregano 2 cans (6 1/2 oz.) water-packed tuna, drained 1/2 cup of sliced ripe olives 3/4 cup of canned sliced mushrooms, drained or 3/4 c. sliced fresh mushrooms, lightly sautéed 1/4 to 1/2 cup of cashews Grated Cheddar cheese |
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In a 1 1/2 quart casserole dish, combine sour cream, oregano, tuna, olives, mushrooms and cashews. Sprinkle with grated cheese. Bake in a preheated 350ºF. oven for 25 to 30 minutes, or until hot and bubbly.
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