EASY TUNA CASSEROLE
Steps:
- Preheat oven to 425°F. Combine topping ingredients and set aside.
- Boil noodles al dente according to package directions. Drain and rinse under cold water.
- Cook onion and celery in butter until tender, about 5-7 minutes.
- In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
- Spread into a 2qt casserole dish and top with crumb topping.
- Bake 18-20 minutes or until bubbly.
Nutrition Facts : Calories 323 kcal, Carbohydrate 25 g, Protein 19 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 68 mg, Sodium 689 mg, Fiber 2 g, Sugar 3 g, ServingSize 1.25 cup
TUNA CREOLE
My younger sister discovered this recipe when she was a teenager reading teen magazines, such as Seventeen or Young Miss. It was simple enough to commit to memory (with a bit of improvising) and tasty enough to be requested. I think she first made it served over a lemony buttered rice. I prefer the eat with a toasted loaf of...
Provided by Theresa K
Categories Fish
Time 25m
Number Of Ingredients 9
Steps:
- 1. Slice the onions top to bottom about 1/3 inch apart. Saute the onions until soft (the consistency of an onion in an onion ring)
- 2. To the onions add the can of tomatoes, the pepper, garlic salt and the bay leaves. Stir up and cover pan. Let simmer low for 15 minutes, in order to develop the flavors.
- 3. At this point taste. If the tomatoes seem bitter, add a very small pinch of sugar. Add the sliced olives and cover again with another 5 minute simmer (to soften the olives and pull out the flavor) Remove bay leaves and serve.
CAJUN TUNA SALAD
I got this recipe from the Cooks.com website. I haven't tried it yet, but it looks like other types of salad that I like. Prep/cook time does not include time to hard boil the eggs.
Provided by Dr. Jenny
Categories Lunch/Snacks
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix well. Then add tuna. If mixture is dry, add more Miracle Whip/mayo.
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