Drain water from tuna fish.
Crush potato chips in bag.
Mix soup with milk.
Alternate layers of potato chips and tuna fish in a greased casserole, pouring part of the soup over each layer. Top with chips and remaining soup.
Bake at 325\u00b0 for 30 minutes.
Prepare macaroni and cheese per package instructions, then add tuna fish, milk, soup and peas; mix all together.
Bake in casserole dish (13 x 9-inch) for 20 minutes.
Preheat oven to 375\u00b0.
Boil noodles and drain.
Add noodles to the tuna fish, mushroom soup and Cheddar cheese.
Mix well.
Add milk and spices.
Cook for 45 minutes or until golden brown.
Cook macaroni shells and drain.
Put shells in casserole dish along with can of soup and 1/3 can of water.
Add can of tuna fish, sauteed bell pepper and onion.
Salt and pepper to taste. Cover with Velveeta cheese.
Put in oven at 350\u00b0
for 15 to 20 minutes or until cheese melts.
Crunch up half the bag of chips.
Mix with tuna fish and onion.
In separate bowl, mix soup and milk.
Pour soup mixture over tuna mixture.
Bake at 375\u00b0 for 45 minutes to 1 hour.
Mix tuna fish, cream of mushroom soup, cream of celery soup and English peas in a 13 x 9 x 2-inch baking dish.
Add 3/4 cup crushed potato chips to mixture.
Add salt and pepper to taste. Sprinkle 1/2 to 3/4 cup of crushed potato chips on top of mixture. Bake at 350\u00b0 for approximately 45 minutes or until top is golden brown.
Reheat casserole in microwave oven for about 5 - 6 minutes.
Cook cream of mushroom soup as directed.
Cook egg noodles until done.
Spread tuna fish over bottom of medium casserole dish; add noodles, then cream of mushroom soup.
Mix all together. Bake in oven for 15 minutes at 325\u00b0.
Sprinkle shredded Cheddar cheese and cook an additional 3 to 5 minutes.
Lightly mix tuna fish, peas, mushroom soup and egg noodles in buttered casserole.
Salt and pepper to taste.
Sprinkle with bread crumbs and cover with a layer of crushed potato chips.
Bake in medium oven at 350\u00b0 for 40 minutes.
Serves 6.
Preheat the oven to 350\u00b0.
Strain tuna fish; put in small dish.
Break into little pieces.
Drain peas and set aside. Empty can of soup into 1 1/2-quart casserole.
Add milk and stir in.
Add the tuna, peas and noodles to the casserole and stir everything together.
Bake for 30 minutes.
Serves 4.
Cook noodles al dente as per package directions.
Combine mushroom soup and milk in a 10 x 10 casserole dish ( or similar in size).
Add in peas (drained).
Add in tuna in water (drained).
Mix gently as you do not want the tuna fish to mince. leave some chunks in there.
Add in cooked noodles and blend well.
Top with pat of butter.
Microwave for 5 minute stir.
Serve and enjoy.
*** Prep time does not include time to get noodle water to boil.
*** Can sizes vary, I generally use the standard size anywhere from 10-14 oz.
Boil noodles for 10 minutes and drain.
Mix noodles, tuna fish and soup together in casserole dish.
Top with grated cheese. Bake in oven at 350\u00b0 for 30 minutes.
Mix soup, milk and drained tuna fish in a casserole dish.
Add cooked noodles and mix in.
Cover and bake in oven at 350\u00b0 for 25 to 30 minutes or cover and microwave on High for 8 minutes.
Mix together soup and milk.
Microwave (covered in microwave casserole dish) on High for 3 minutes.
Add Minute rice.
Let stand for 5 minutes.
While waiting, cook vegetables on High for 3 to 4 minutes.
Add to soup and rice mixture.
Add choice of meat now.
Cook on High for 7 minutes (covered).
Top with fried onion rings and put in microwave for 1 minute (uncovered).
Combine carrot pieces and tuna fish. Mix well. Place in casserole dish. Add rice, corn and milk; mix well. Cover and microwave on High 10 minutes. Stir halfway and stir again after cooking. Sprinkle crackers evenly on top.
Cook macaroni and drain. Add macaroni, celery soup, tuna fish, peas, onions and 1/2 cup of shredded cheese in a 2-quart casserole dish along with milk. On top, add remaining 1/2 cup cheese then slice butter on top of cheese then sprinkle bread crumbs on last. Bake at 400\u00b0 for 30 minutes.
Put ingredients in a
1
1/2
quart
Pyrex
dish.
Boil rigatoni until it is partially cooked.
Drain and add rigatoni to rest of ingredients
in
casserole.
Mix
all
ingredients together and bake in preheated oven at 350\u00b0 for 1 hour.
Cover baking dish.
Cook noodles according to package directions; drain.
Add tuna, mayonnaise, vegetables and salt.
Blend soup and milk; heat. Add cheese; stir until dissolved.
Add soup mixture to noodle mixture.
Put into 1 1/2-quart casserole.
Bake at 425\u00b0 for 20 minutes.
Serves 6.
Cook and drain noodles.
Add milk to soup until smooth.
Add tuna fish and corn or peas to soup, then add to noodles.
Blend well.
Top with chips or corn flakes.
Bake at 350\u00b0 for 20 to 30 minutes.
Combine noodles, tuna fish, mushroom soup, salt, onion, pimiento and milk.
Mix lightly with a fork until well blended. Place in buttered casserole dish.
Bake in 350\u00b0 oven for 50 to 60 minutes.
Makes 6 to 8 servings.