Little Mermaid Casserole
Elegant baked tuna and artichoke casserole in a rich Worcestershire-seasoned white sauce with mushrooms, finished with Parmesan cheese. Simple yet refined.
AmericanSeafoodEasy30 min
Ingredients
Servings
5
- 7 oz canned tuna, drained
- 8 oz canned artichokes, drained
- 2 tbsp flour
- 3 tbsp butter, melted
- 1 0.5 cup milk
- 0.5 tsp salt
- 0 black pepper to taste
- 1 tbsp Worcestershire sauce
- 4 oz canned mushrooms, drained
- 0.3 cup grated Parmesan cheese
Instructions
- 1
Preheat oven to 375°F.
- 2
Arrange artichokes in a greased 1-quart baking dish. Sprinkle broken tuna over artichokes.
- 3
Add flour to melted butter in saucepan; slowly add milk. Cook until thick. Add salt, pepper and Worcestershire sauce. Add sliced mushrooms.
- 4
Pour sauce over artichokes and tuna. Sprinkle with Parmesan cheese.
- 5
Bake for 20 minutes.
Tags
artichokeelegantseafoodcasseroletunaamerican
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