Tuna Linguini

• 16 oz. uncooked linguini
• 2 cans cream of mushroom soup
• 2 cans cream of chicken soup
• 1 1/2 c. milk
• 1/4 c. dry white wine
• 2 (4 oz.) cans mushrooms
• 2 (9 1/2 oz.) cans tuna
• 1 c. grated Parmesan cheese

1. Cook linguini.
2. Drain.
3. Mix 1 can mushroom soup, 1 can chicken soup, 3/4 cup milk and 2 tablespoons wine in an ungreased 8 x 8 x 2-inch pan.
4. Stir in half of linguini, 1 can mushrooms and 1 can tuna.
5. Sprinkle with 1/2 cup of cheese.
6. Repeat with remaining ingredients in a second pan.
7. (Cook 1 dish uncovered in a 375u0b0 oven until hot and bubbly, about 30 minutes.)
8. Wrap second dish and freeze.
9. About 1 1/2 hours before serving, remove pan from freezer and unwrap.
10. Cook, uncovered, at 425u0b0 for 80 to 90 minutes.

linguini, cream of mushroom soup, cream of chicken soup, milk, white wine, mushrooms, tuna, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065038 (may not work)