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#Instructions for my Tuna Macaroni Casserole recipe.
# Preheat oven to
Cook macaroni in boiling, salted water for 8 minutes.
Drain and rinse in cold water.
Combine tuna and all other ingredients with macaroni.
Add mayonnaise and/or horseradish to tuna/macaroni mixture.
Toss gently.
Add more mayonnaise, if desired.
Chill thoroughly.
Serve in lettuce cups.
Garnish with green pepper strips and tomato slices.
Combine tuna, mayonnaise, chopped egg, onion, pickle
easoned. The onion in the macaroni salad at L & L Hawaiian BBQ
repare the rest of the salad.
Salad -- Not too much to
Cook macaroni in a large pot of
Cook and drain pasta, let cool for a few minutes.
In a large bowl, add pasta, tuna and spices, stir until tuna and seasonings are distributed evenly.
Add salad dressing and Miracle whip, stir until mixed well.
Let sit in fridge for a few hours prior to eating for best taste.
Cook pasta according to package instructions. Drain and refresh under cold water.
Meanwhile, whisk mayonnaise, mustard and 1/4 cup cold water in a large bowl. Season to taste. Add tuna, coleslaw mix and half the chives. Toss to combine.
Add pasta to tuna mixture. Toss to combine. Serve sprinkled with remaining chives.
Cook the pasta in a large saucepan of boiling water according to package directions. Add the green beans to the pan for the last 2 mins of pasta cooking time, then drain. Rinse under cold water.
For the dressing, whisk the chili pepper, oil, vinegar and mustard in a small bowl.
Combine the pasta, green beans, herbs, tomato, pepper, tuna and dressing in a large bowl and toss gently.
o add additional mayonnaise after salad has been refrigerated, because some
Cook macaroni, drain and rinse with cold water.
Combine macaroni, cheese, tuna, onion and celery in a large bowl.
Stir together (use ziti macaroni).
Pour salad dressing, salt and pepper over macaroni mixture and mix thoroughly.
Cover and chill at least 3 hours.
Serves 5 to 8.
Cook the macaroni according to the package instructions
Drain tuna and slice radishes.
In a medium mixing bowl, combine the tuna, radishes and macaroni salad.
If necessary, stir in 1 tablespoon mayonnaise or salad dressing to moisten.
Makes 2 servings.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain macaroni and cool under running water.
Place macaroni into a large salad bowl. Stir in mayonnaise, green peas, tuna, celery, Cheddar cheese, red onion, and chopped sweet pickle until thoroughly combined. Chill and serve.
Cook macaroni in a large pot of boiling salted water until done. Drain.
Marinate macaroni in Italian dressing for 2 to 3 hours or overnight.
Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into macaroni. Chill before serving.
Cook macaroni as directed on package.
Drain.
Rinse with cold water.
Combine macaroni, cheese, tuna, pickle relish and onion in a large bowl.
Stir together salad dressing, salt, pepper and garlic.
Pour over macaroni mixture and toss.
Cover.
Chill at least 3 hours.
Yields 6 to 8 servings.
Cook macaroni.
Drain; rinse with cold water.
Combine macaroni, cheese, tuna, pickles and onion in a large bowl.
Stir together salad dressing, salt, pepper and garlic; pour over macaroni mixture and toss.
Cover; chill at least 3 hours.
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).
Mix drained tuna and green onions with mayonnaise.
Add salt to taste.
Add macaroni and sliced hard-boiled eggs and mix together.
Pour into serving bowl.
Save 1 sliced egg to decorate top of salad.
Sprinkle with paprika.
Combine macaroni, tuna, artichoke hearts and tomatoes.
Toss lightly.
Mix together salt, pepper, garlic, paprika, oil and vinegar.
Pour dressing over tuna and macaroni mixture and toss thoroughly.
Chill until ready to serve.
Serve on well washed spinach leaves.
Serves 4 to 6.