Side Pannel
Tuna St. Jacques
Ingredients List
- 3 Green onions; chopped
- 4 tb Butter
- 4 oz Mushrooms; chopped
- 1 cn Cream of chicken soup
- 1/2 c Very dry vermouth
- 1 ds White pepper
- 2 cn White meat tuna; drained
- 2 tb Parmesan cheese; grated
- 1 sl Bread with crusts removed
- 1/4 c Parsley flakes
Directions
Preheat oven to 450 degrees. Saut”š onions in half the butter until tender
and translucent; remove from heat. Brown the mushrooms quickly in the
remaining butter and combine soup, vermouth. Heat to boiling, season to
taste. Mix sauce with onions and mushrooms. Spoon equally into 8 buttered
sea shells or put into a casserole dish. Add parsley and tuna. Top with
more sauce. Combine bread and cheese in a blender; sprinkle crumbs over the
sauce. Drizzle melted butter over the crumbs (about 1 tablespoon). Heat in
the oven 10 minutes or until brown.
This is a tempting party dish when served in shells or a great dish for
Sunday supper.
and translucent; remove from heat. Brown the mushrooms quickly in the
remaining butter and combine soup, vermouth. Heat to boiling, season to
taste. Mix sauce with onions and mushrooms. Spoon equally into 8 buttered
sea shells or put into a casserole dish. Add parsley and tuna. Top with
more sauce. Combine bread and cheese in a blender; sprinkle crumbs over the
sauce. Drizzle melted butter over the crumbs (about 1 tablespoon). Heat in
the oven 10 minutes or until brown.
This is a tempting party dish when served in shells or a great dish for
Sunday supper.
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