This is the good old tuna noodle casserole done with bow-tie pasta and stuffed into pastries. (Everything is better stuffed into pastry, no?)Cook the pasta and bake the pastry shells in parallel. In the meantime: melt butter in a large skillet and sauté onion and celery until tender. Stir in tuna, soup, mayonnaise, milk, mushrooms, parsley, and pimiento. Heat through.
In a 2-quart buttered casserole, combine hot cooked pasta and the tuna mixture. Bake for 30 minutes or so, until lightly browned, next to the pastry shells. Stuff the former into the latter and serve.
- 8 oz bow-tie pasta
- 4 Pepperidge farm pastry shells
- 2 Tbsp butter
- 1/4 cup onion, chopped
- 1/2 cup celery, chopped
- 1 can (7 oz) tuna, drained
- 1 can condensed cream of mushroom soup
- 1/2 cup mayonnaise
- 1 cup milk
- 1 can (4 oz) mushrooms, drained
- 1 Tbsp parsley, chopped
- 1 Tbsp paprika or pimiento