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.
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.
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.
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.
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.
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.
Reheat casserole in microwave oven for about
Preheat oven to 350 degrees F. Grease a 1-quart casserole dish.
Cook the ramen noodles as directed, using or discarding the flavor packet as desired.
Add the drained tuna fish, the mixed vegetables, and the cheese. You may also add the mayonnaise if you wish your casserole to be creamier. Reserve some of the cheese to top the casserole, if desired, or use extra cheese.
Pour into a small casserole dish and bake in the preheated oven until bubbly or heat in the microwave.
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.
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.
Place 1/3 of noodles in casserole. Add 1/3 can of tuna and 1/3 can soup.
Repeat layers twice more.
Cover with milk and bake until done (about 1 hour) at 350\u00b0.
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.
Put ingredients in casserole in the following order: layer of noodles, layer of cream sauce in which processed cheese has been melted, layer of mushrooms, layer of tuna, layer of asparagus, then repeat.
Dot top with grated cheese and bread crumbs. Sprinkle with paprika. Bake 1 hour at 325\u00b0.
Combine tuna fish, potatoes, onion and soup in a casserole. Mix well. Sprinkle bread crumbs evenly on top.
Pour melted butter or margarine evenly on top. Bake in a preheated 375\u00b0 oven for 1 hour.
Serves 6 to 8.
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.
Preheat oven to 450\u00b0.
Cook noodles.
Drain tuna fish. Separate tuna with fork.
Grease ovenproof pan (10 x 15 x 2-inch). Arrange layer of noodles, tuna, cheese and so on until noodles on top.
Pour soup and sherry mixture over noodles.
Cover.
Top with corn flakes or crumbs.