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Tuna and Mushroom Casserole

2 (6 1/2 or 7 oz.) cans Tuna
1 (10 1/2 oz.) can cream of mushroom soup
1 (3 or 4 oz.) can sliced mushrooms
1/2 cup commercial sour cream
1 Tbsp. chopped parsley (optional)

Combine Tuna, undiluted soup and mushrooms with liquid from can in skillet or saucepan. Bring to a boil; simmer gently 5 minutes. Remove from heat; stir in sour cream. Sprinkle with chopped parsley and serve over hot cooked noodles or rice.

Yield: 4 servings

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