Place one layer of noodles in greased 1-quart casserole. Cover with one half can tuna, add another layer of noodles and another layer of tuna.
Top with third layer of tuna mixture.
Top with cornflakes and dot with butter.
Bake in 375\u00b0 oven until top is browned and contents heated through.
Makes four servings.
Put 1/2 can soup in casserole.
Add 1/2 can tuna and 2 tablespoons water.
Add chopped onion, bell pepper and celery and black pepper.
Add half can of soup and tuna plus 2 tablespoons water.
Bake for 15 minutes.
Add biscuits.
Return to oven and bake until biscuits are brown at 425\u00b0.
Cook macaroni and cheese as directed.
Add one can tuna or you can use 1 cup cooked chicken or ham or even a can of salmon.
Add mushroom soup.
Bake in moderate oven at 350\u00b0
for 25 minutes.
Add everything together in a bowl except the noodles, this can be done hours in advance. When you're ready to start making dinner follow the directions on the package of noodles. Once they are cooked add them to your bowl of everything else and stir the noodles so that they are well covered. Place into an 8x10 casserole dish. Bake at 350 for 40 minutes.
Enjoy!
You'll want to flake your tuna first. I prefer to use a potato masher, but so long as it gets flaked to bits, it'll work. Use what suits you best.
Mix in the mayo and relish thoroughly, to your desired consistency.
Mix in the spoonful of wasabi powder, distributing it evenly throughout the tuna-mayo mixture.
Seal and refrigerate for 1 or two hours before using, allowing the flavors to mingle properly. It's as simple as that.
Cook pasta as directed on package.
Meanwhile, in a skillet on medium heat saute bell peppers and tuna in olive oil.
Drain and stir in cooked penne, then add pepperoncini sauce. Mix thoroughly.
Place in serving dish and top with parsley.
*Note: Hubby decided to serve this with a small salad and toasted garlic herb bread for the dinner.
In the bowl of a food processor or blender, combine all the ingredients.
Process to form a thick paste, adding additional oil if necessary to form a smooth puree.
Taste for seasoning.
The spread can be stored, covered and refrigerated, for up to 1 week.
Variation: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3 3/4 ounce can of best-quality sardines cured in olive oil for the canned tuna.
Melt margarine in large skillet on medium-high heat.
Add onion, cook and stir until tender, but not browned.
Stir in tuna, Minute rice and parsley.
Cover.
Remove from heat.
Let stand 5 minutes.
Garnish with almonds, if desired.
Makes 4 to 6 servings. Recipes can be doubled.
Mix tuna with mayonnaise, spices and onion.
Arrange lettuce on plate. Then layer: Sprouts, cabbage and bell pepper.
Place tuna in a scoop on the top and sprinkle tomatoes over the top of it all.
Toast the bread.
Mix the first seven ingredients.
Lay lettuce leaves down on each slice of bread.
Spoon the tuna mixture and top with the tomato and top bread slice.
Serves 2 generous sandwiches.
Also, the tuna can be mixed the night before for cool, refreshing sandwiches.
but not soft.
Drain tuna and add to large glass
Flake tuna well and add mayo, tomato paste, and salt and pepper.
Best if you mix in the food processor.
Mix gelatin and boiling water.
Add to tuna mixture, mixing well.
Place in pretty bowl or fits perfectly in Tupperware mini jello mold.
Refrigerate overnight.
Turn out of mold onto bed of lettuce.
Goes great with crackers or bread.
ilk.
Gently stir in tuna, pimiento and the cooked noodles
br>In mixing bowl add tuna, shredded carrot, mushooms, kidney beans
heat a nonstick frying pan to about medium heat, and fry the tuna until hot and slightly crispy. You can use tuna in water, but it sticks less if you use tuna in oil.
At the same time, cook the ramen on the stove top and add the veggies to the pot as well.
Drain the ramen and veggies and add them to the frying pan with the tuna and continue to cook until the noodles become slightly sticky.
Pour the seasoning packet over the whole thing and mix.
Enjoy!
Cook macaroni as desired AL DENTE.
Drain; rinse with cold water.
Combine macaroni, cheese, tuna, pickle relish (if used) and onion in a large bowl.
In a separate bowl, stir together salad dressing, salt, pepper and garlic.
Pour over macaroni mixture and toss to coat.
Cover and chill for at least 3 hours (overnight is best).
eggies in pan, add soup, tuna, milk, cheese until heated through
Heat water to it's boiling point.
Once boiling, place pasta or noodle in water and boil for 6 minutes.
Strain noodles and place back in original pot.
Place all canned ingredients into your noodles making sure to drain the liquids from the peas, mushrooms and tuna and stir.
Then, enjoy!
oup, with either half a can of water or milk (I
Preheat oven to 350 degrees.
Cook noodles according to package directions. Drain.
Grease a 2 quart casserole dish.
Mix drained tuna, drained corn and drained noodles.
Mix soup and milk, pour over tuna mixture and combine.
Pour into greased casserole dish.
Crush potato chips and spread over top of casserole.
Bake for 25 minute or until heated through.
Variation: Add 1/2-1 Cup cheddar cheese over top of casserole before adding chips.