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.
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.
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!
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.
ooked to medium/well, add can of tuna (which has been drained
Put the macoroni from the box into a Microwave Popcorn maker -- I use a Anchor Hocking model.
Add enough water to cover the noodles (about 2 cups). Cook noodles on high for 10 minutes or until tender -- then drain.
Return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (DO NOT add water). the lemon juice and the entire can of tuna.
Heat on high for 1 minute or until hot.
1. Boil first six ingredients
2. Add tomatoes and boil a bit
3. Add tuna, tomato paste, and bouillon
4. Cook for 10 minutes
Serve with long fusilli.
For the tuna salad, add all ingredients except for the lettuce and bread to a large bowl and toss gently.
Arrange the lettuce leaves on a serving platter and top with the tuna salad. Serve with the bread.
Grease a large nonstick frying pan. Combine tuna, potatoes, tomatoes, pepper strips, parsley and cheese. Whisk together eggs and milk then add to tuna mixture. Transfer to prepared pan, cover with foil and cook over medium heat for 30-35 mins, or until just set. Let cool for 5 mins then sprinkle with extra parsley.
Serve sliced with mixed greens.
Flake tuna into a medium bowl. Add corn and mayonnaise.
Spread avocado over lavash and season to taste. Arrange tuna mixture over avocado then top with spinach. Roll up lavash tightly to enclose. Wrap in plastic wrap and refrigerate until ready to serve.
Season then stir in the tuna, artichoke, peppers, sour cream and
Preheat broiler. Toast pita bread on both sides until crisp. Break each piece into quarters.
Combine tuna, beans, tomatoes, arugula, celery, radishes and onion. Toss with lemon juice, red wine vinegar and olive oil. Season.
Serve tuna and white bean salad with toasted pita. Garnish with parsley.
owl.
Stir in the tuna, red peppers, olives, vinegar, salt