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
To make the herb and noodle salad, soak noodles in boiling
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.
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.
uice until smooth.
Combine tuna and half the lemongrass mixture in
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!
et aside.
Drain the tuna and flake with a fork.
ackage directions. Remove from heat and drain. Return noodles to pot
Heat oven to 350\u00b0.
Cook noodles as on package; drain.
Mix noodles, tuna, mushrooms, sour cream and milk in ungreased casserole dish.
Mix bread crumbs, cheese and butter in separate dish.
Spread over tuna and noodle mixture.
Bake uncovered about 35 minutes or until hot and bubbly.
Makes 6 servings.
Drizzle over the bread and place on a baking sheet
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.
il in a pan and saute the onion and garlic for 3
or 30 seconds, then draining and peeling.
Remove the core
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.
Drain pineapple very well.
Save 1 teaspoon pineapple juice. Stir together salad dressing (or mayonnaise), mustard and pineapple juice.
Using small bowl, stir together drained pineapple, tuna and celery and dressing mixture.
Arrange toasted English muffins in 8 x 8 x 2-inch baking dish.
Top each muffin half with 1/4 of tuna mixture.
Top with 1/2 diagonally sliced cheese.
Cook in microwave on High 1
to 2 minutes or until cheese is melted.
Rotate dish 1/2 turn once while cooking. Serves 4.
Cook pasta according to package directions. Rinse under cold water to halt cooking. Drain.
Broil or pan fry fresh tuna. Set aside. (If using canned tuna, drain and place the tuna in a serving bowl and proceed with recipe.).
Combine dressing ingredients in non-reactive bowl and blend well.
Break up the fresh tuna into bite size pieces and place in serving bowl with the pasta. Toss dressing gently with the pasta, tuna and remaining salad ingredients.
Keep covered and chilled until ready to serve.
il in a saucepan and sweat onion and pepper for 5 mins
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.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse penne pasta with cold water and drain well in a colander set in the sink.
Mix the tomato, onion, vinegar, olive oil, garlic, paprika, and salt and pepper together in a bowl. Add the cooked pasta, then flake the tuna on top. Stir to combine.