3 cans cream of chicken soup
2 cans cream of mushroom soup
1 cup milk
1/2 cup water
1 pound vermicelli
1/4 cup warm water
2 teaspoon curry
1 6-ounce can mushrooms with liquid
1 tablespoon onion, scraped
1/2 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
2 can solid tuna (water packed)


Place first four ingredients in a saucepan, simmer 10 minutes stirring. 

Combine warm water with curry, add to hot soup with mushrooms, onion, thyme, basil, and oregano. Simmer 10 minutes stirring. Add tuna and blend well until heated. 

Place drained spaghetti in 3 1/2 quart casserole. Pour soup mixture over and toss lightly. 

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