Saute shallot, mushrooms and celery in half the butter until mushrooms have slightly browned. Add half the cooking sherry and contiue to saute until the liquid is reduced by half.
Boil the macaroni until done, then drain. Mix in the other half of the butter and lay the torn up slices of cheese on top. Do not mix in at this point.
In a large bowl, combine mushroom soup, worcestershire sauce, Mexican cheese, milk and the remaining sherry. Add only ONE of the cheese packets - save the other one for garlic toast. Mix thoroughly. Now mix the cheese and butter into the pasta. Then add tuna, mushrooms, celery to the macaroni. Finally, add the sauce and toss gently to mix.
Place in oiled casserole dish. Top with breadcrumbs and parmesean. Cook in 350? oven for about 20 minutes or until cheese is melted.
This would also be fine with regular sherry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (154g)|
|Recipe Makes: 12|
|Calories from Fat: 86 (35%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 35.6mg||11 %|
|Sodium 1028.1mg||35 %|
|Potassium 216.6mg||6 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 15.2g|
|Protein 21.3g||30 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 246
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