Tuna "Noodle" Casserole
Egg crepes (6 eggs)
2 cans tuna drained
1 stalk celery diced
1 small onion diced
1 1/2 cups sour cream
1/2 cup heavy cream
1 sm. jar (3 oz) mushrooms sliced
salt and pepper to taste
1 cup shredded parmesan cheese
paprika (optional)
Preheat oven to 350.
Prepare egg crepes, stack and cut into strips 1/2 inch wide and 1 inch long. Set aside.
Stir together in a big bowl all other ingredients except cheese and paprika. Gently stir in egg crepe noodles.
Pour into ungreased 2 qt casserole dish. Sprinkle parmesan cheese on top. Bake 35 minutes. Remove from oven and top with sprinkle of paprika if desired. Let stand at least 5 minutes before serving.