Serves: 8
Total Calories: 346
Preheat oven to 350° F. Grease a shallow 2-quart casserole. Break tuna into bite-size pieces set aside. Sprinkle eggs with salt and pepper to taste set aside.
In a medium saucepan over medium-high heat sauté mushrooms in butter or margarine for 5 minutes remove and set aside.
Melt butter or margarine in saucepan. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add milk and bouillon. Stirring over medium heat, bring to a boil and boil until thickened. Stir in lemon juice and salt and pepper to taste. Remove from heat.
Stir in tuna and liquid, eggs, mushrooms, cheese, noodles and pimiento. Pour into casserole.
Top with optional potato chips. Bake for 30 minutes or until hot and bubbly.
This Scalloped Tuna And Mushrooms recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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