Cook noodles.
Peel and slice eggs.
Drain tuna.
Arrange layers of noodles, sliced egg, flaked tuna and peas, ending with noodles.
Heat the soup.
Pour over mixture in casserole, pushing gently with fork.
Top with grated cheese and bake in hot oven (375\u00b0) for 15 to 20 minutes.
ggs.
Drain oil off tuna and discard.
Arrange layers of
Cook noodles in salted water until almost done.
Drain.
Add tuna and cream of chicken soup.
Mix together.
Put in greased baking dish.
Bake about 30 minutes at 350\u00b0.
et aside.
Drain the tuna and flake with a fork.
ackage directions. Remove from heat and drain. Return noodles to pot
Preheat oven to 350\u00b0F. Lightly grease a large baking dish.
Spread rice over base of prepared dish. Arrange tuna and mushrooms over top. Whisk together sour cream, milk and cheese. Season then pour over tuna and mushrooms. Sprinkle with almonds. Bake for 20-25 mins, until hot and golden brown.
Sprinkle with chopped parsley and serve with lemon wedges.
Preheat oven to 400\u00b0.
Cook 1/2 bag of noodles according to directions.
Drain about 4 minutes.
Pour noodles into 2-quart casserole dish.
Stir in a tablespoon chunk of butter while noodles are still hot, then stir in tuna, cream of chicken soup and milk. Mix well.
Crush about 20 to 30 crackers in a Baggie and pour over top of noodles.
Put in oven and bake uncovered, about 1/2 hour or until cracker topping is golden brown.
Makes about 4 medium servings.
Cook noodles; drain and combine with tuna, mayonnaise, vegetables and salt.
Blend soup and milk; heat and stir in cheese until melted.
Add to noodles.
Pour in 1 1/2-quart casserole dish; top with almonds.
Bake at 425\u00b0 for 30 minutes.
Cook noodles (per directions).
Drain.
Add tuna (drained), golden mushroom soup and mushroom pieces (drained).
Stir all together.
Put into casserole dish.
Top with crumbled soda crackers.
Dot with dabs of margarine.
Put in oven or microwave for about 5 or 10 minutes to melt margarine and brown.
Serve.
Add cheese to hot white sauce and heat until cheese is melted, stir constantly.
Add remaining ingredients.
If necessary, add salt and pepper to taste.
Spoon into a greased 1-quart casserole dish.
Top with crumbs.
Bake at 375\u00b0 for 35 minutes or until top is browned and sauce is bubbly.
Serves 6.
Put a layer of cooked noodles in casserole dish, a layer of tuna fish, a layer of cream of mushroom soup, with the milk added. Repeat until casserole is filled.
Sprinkle top with cracker meal.
Cook in moderate oven until thoroughly hot and browned on top.
Cook the noodles; drain. Add the tuna. Add the soup. Can add the peas. Mix all together. Bake at 350\u00b0 until it's all good and hot, about 30 minutes.
In 2-quart boiling water and 1 teaspoon salt, add noodles gradually.
Cook until tender.
Drain, then rinse in cold water. Mix noodles with tuna, soup, milk and cheese.
Top with tomato slices and crumbs.
Bake for 15 minutes at 375\u00b0.
Cook noodles in boiling salted water until tender.
Drain. Pour in greased, 3-quart casserole.
Add other ingredients in order given.
Cook at 400\u00b0 for 40 minutes.
Serves 6 to 8.
Preheat oven to 350\u00b0.
Cook noodles and vegetables according to directions on package.
Add the soup, milk and tuna.
Bake 40 minutes.
Cook noodles according to directions on package.
Drain and rinse with hot water.
To make the herb and noodle salad, soak noodles in boiling
Preheat oven to 350 degrees F (175 degrees C).
Mix cream of celery soup, milk, curry powder, and mustard powder in a large bowl. Stir rice, tuna, and onion into the soup mixture; transfer to a casserole dish.
Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
Bake casserole in preheated oven until bread crumb mixture is golden brown, about 25 minutes; top with sliced eggs and return to over to bake another 5 minutes. Let casserole cool 5 minutes before serving.
Cook potatoes in boiling salted water 10 minutes.
Drain, melt butter in top of double boiler over direct heat.
Stir in flour, then mustard.
Add milk, salt and pepper and stir over boiling water until smooth and thick.
Arrange potatoes, tuna and onions in alternate layers in a greased 2-quart casserole dish (I make 2 layers each; can add other can of tuna for richer dish).
Pour sauce over all and bake for 45 minutes.
To make the mayonnaise, combine egg yolk and Dijon mustard in a small bowl. Gradually whisk in oil in a steady stream until mixture thickens. Add lemon juice and season to taste.
Combine tuna and shallot. Fold in mayonnaise. Spread over 4 slices of bread, cover with baby arugula and top with remaining bread. Remove crusts and cut each sandwich in 1/2 diagonally.