ilk.
Gently stir in tuna, pimiento and the cooked noodles
2 1/2 quart casserole dish with 1 tablespoons butter
Cook noodles until done.
Chop onions and cook until tender. Drain tuna; place noodles, onions and tuna in casserole dish.
Mix well.
Stir in mushroom soup and milk.
Melt butter in separate pan.
Crush crackers; mix with butter.
Spread over noodle mixture 10 minutes before removing from oven.
Place in 350\u00b0 oven until boiling edges.
(Remember crackers for top.)
Makes 4 to 6 servings.
Reheat casserole in microwave oven for about
Preheat oven to 350 degrees F.
Spray 8x8 pan with non stick spray.
In a bowl, mix tuna, noodles, onion, peas, soup and milk.
Pour into pan. Make sure noodles are covered by sauce.
Sprinkle with cheese.
Cover & Bake for 1 hour.
Lightly spray 9 x 12 casserole with butter flavored cooking spray
pour over noodles and add tuna, peas, celery soup, mushroom soup
Mix all together. Pour into greased 2-quart casserole.
Top with potato chips or cheese or leave plain.
Bake in 350\u00b0 oven until hot and bubbly, 35 to 40 minutes.
May refrigerate leftovers.
Preheat oven to 350\u00b0F. Lightly grease a 6-cup casserole dish.
In a large bowl, combine pasta, tuna, vegetables, sour cream, beans, olives, parsley and lemon juice. Season to taste.
Spoon into prepared dish. Sprinkle with combined cheeses. Bake for 15-20 minutes, until golden.
Cook noodles per package directions.
Mix noodles, soup, milk, tuna, peas, cheese and put in a 9x13 casserole.
Mix the bread crumbs and butter and sprinkle over the top.
Bake at 375F for about 30 minutes.
Mix in tuna. Pour mixture into an 8-inch casserole dish and
he noodles, frozen peas, and tuna to the mushroom sauce; stir
Cook noodles according to package directions.
Drain and set aside.
Meanwhile in saucepan cook celery and onion in butter until tender, but not brown.
Stir in flour.
Stir in soup. Gradually stir in milk.
Cook and stir until mixture is thickened and bubbly.
Carefully stir in tuna, pimiento and the noodles. Turn tuna mixture into 3 1/2-quart casserole.
Sprinkle Parmesan cheese over top of mixture.
Bake uncovered in 375\u00b0 oven for 20 to 25 minutes.
Saute onion in butter in small, flat (stove top-proof) casserole dish.
Add tuna, breaking up meat and mixing with onions.
Add cooked noodles.
Mix.
Add soup and mix well.
Add milk to moisten.
(You don't want to see liquid in bottom of dish.)
Mix well.
Add 1/4 cup Parmesan cheese; mix well. Sprinkle 2 tablespoons Parmesan cheese over top of mixture.
Dot with butter.
Bake in 350\u00b0 oven 30 to 40 minutes until bubbly. Recipe may be doubled.
nd an 8x12-inch casserole dish.
Place tuna in the prepared
hickens, then add milk. Add tuna, lemon juice, and salt. Add
Cook pasta according to package directions; drain.
Combine all ingredients mixing well.
Pour in greased 8x8 casserole dish.
Bake at 350 for 30-40 minutes.
Add sauce to tuna mixture and stir.
Place in buttered baking dish.
Bake at 400 degrees for 20 minutes.
Cover with crushed potato chips and return to oven for 10 minutes more.
Pre-heat oven to 350.
Cook noodles according to package directions.
Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk, and salt.
Stir in the tuna, peas, onion, and pepper.
Drain noodles and add to soup mixture.
Move to a 11\" x 7\" baking dish coated with cooking spray.
Combine topping ingredients and sprinkle over top.
Bake uncovered for 25 to 30 minutes, or until bubbly.
Melt butter in a large skillet; then, add the chopped onion. Cook over medium heat until onion is soft and translucent.
Add the flour and salt, and QUICKLY stir to make a paste.
Gradually stir-in the milk, and allow the mixture to come to a boil.
Next, simmer and stir until the sauce is thick and creamy.
Finally, stir-in the cheddar cheese, tuna, and noodles; then, remove from heat.
Serve immediately, or transfer to a baking dish for storage (it will last about 2 days in the refrigerator.) Enjoy!