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
Lightly spray 9 x 12 casserole with butter flavored cooking spray
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.
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!
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.
Preheat oven to 350 degrees and cook rotini according to package directions while oven is preheating.
While the rotini is cooking, whisk together the softened cream cheese, cream of mushroom soup, tuna, milk,, and enough mustard to color it slightly. The mustard really adds a great flavor!
Add the cheddar cheese and peas and carrots, reserving some cheddar for the top if you prefer.
Mix cream mixture and rotini and place in a 13x9 inches baking dish and cook for 30 minutes.
Combine soup, milk, water, dillweed, celery seed and onions in large skillet. Bring to a boil.
Add noodles and bring to a second boil. Reduce heat and simmer until noodles are tender.
Add in peas and tuna. Cover and cook an additional 15 minutes.
nd an 8x12-inch casserole dish.
Place tuna in the prepared
Preheat oven to 350\u00b0F.
Coat casserole dish with non-stick spray.
Cook noodles per instructions and drain.
Combine noodles, tuna, soups, onion rings, cheese and peas in a large bowl.
In separate bowl, combine melted butter and crushed corn flakes.
Pour noodle/tuna mixture into casserole dish.
Sprinkle corn flakes over top of mixture.
Bake uncovered for 35 minutes and ENJOY.
tick cooking spray. Place tuna noodle mixture in casserole dish.
Bake for
Cook noodles according to directions on package.
Drain.
Stir in tuna, celery, mayonnaise, onion, green pepper and salt.
In saucepan, combine soup and milk; heat through.
Add cheese.
Heat and stir until cheese melts.
Add to noodle mixture.
Turn into 2-quart casserole.
Bake, uncovered, in a 425\u00b0 oven for 20 minutes.
Makes 6 servings.
Cook noodles in salted water until tender.
Drain and combine with tuna, mayonnaise, vegetables and salt.
Blend together soup, milk, cheese;
heat and stir until cheese is melted.
Add to noodle mix.
Pour into a 2 quart casserole and top with almonds. Bake uncovered at 425 degrees for 20 minutes, or until bubbling starts.
Makes 6 servings.
Cook noodles in boiling salt water until tender; drain. Combine noodles, drained tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat through.
Add cheese.
Heat and stir until cheese is melted.
Add to noodle mixture.
Turn into 1 1/2-quart casserole; top with almonds.
Bake in oven at 425\u00b0 about 20 minutes.
Serves 6.