Jessica at Betty Crocker:
I will do some searching around here and see if I can locate that recipe for you. Maybe some other members may have better luck in their own collections as well! I will get back to you soon!
I am looking for tuna casserole recipes, and stumbled upon this request. I have that cookbook, I think, although mine is a hardback and says "second printing 1987". That's probably close enough. See if this is the recipe you remember.
Creamy Tuna Casserole
8 ounces uncooked noodles
1 can (12-1/2 ounces) tuna, drained
1 can (4 ounces) sliced mushrooms, drained
1 jar (2 ounces) sliced pimientos, drained
1-1/2 cups dairy sour cream
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons butter or margarine, melted
Snipped parsley
Cook noodles as directed, drain. Mix noodles, tuna, mushrooms, pimientos, sour cream, milk, salt, and pepper in a 2-quart casserole. Mix bread crumbs, cheese, and margarine, sprinkle over tuna mixture.
Bake uncovered in 350-degree oven until hot and bubbly, 35 to 40 minutes. Sprinkle with parsley. 6 servings, 430 calories per serving.
To microwave: Decrease milk to 2/3 cup. Mix noodles, tuna, mushrooms, pimientos, sour cream, milk, salt, and pepper in 2-quart microwaveable casserole. Cover tightly and microwave on medium (50%) 10 minutes; stir. Mix bread crumbs, cheese, and margarine, sprinkle over tuna mixture. Microwave uncovered until hot and bubbly, 4 to 7 minutes longer.
The cookbook does not say what setting the microwave should be on when nuking it the second time. I would guess 50% power. You don't want the casserole to turn leathery around the edges.