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Full Online Book HomeLearning KitchenCasseroles - Seafood Hearty Tuna
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Casseroles - Seafood Hearty Tuna Post by :Lewis_Leake Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2261

Click below to download : Casseroles - Seafood Hearty Tuna (Format : PDF)

Casseroles - Seafood Hearty Tuna

Serves 4-6

2 cans (6 1/2 oz. each) chunk-style tuna.
6 oz. (3 cups) uncooked egg noodles
1/2 cup chopped celery
1/2 cup sliced green onions
1/2 to 2/3 cups dairy sour cream
2 t. mustard
1/2 cup mayonnaise
1/2 t. dried thyme leaves
1/4 to 1/2 t. salt
1 small zucchini, scrubbed, sliced
1 cup shredded Monterey Jack cheese
1 medium tomato, chopped

Tip: You may substitute canned, drained and flaked salmon for the tuna. You may add some chopped fressh parsley, dill, basil, or chives to the casserole.

Drain and flake the tuna. Set aside. Cook noodels according to package directions.

Drain and rinse in hot water. Combine noodles with the tuna, celery and green onions. Add the sour cream, mustard, mayonnaise, thyme and salt.

Spoon half the mixture in a buttered 2-quart casserole. Top with half the zucchini. Repeat. Top with cheese.

Bake at 350F--30 minutes or until hot and bubbly. Sprinkle with chopped tomato.

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3 TBSP. Butter 1 TBSP. Flour ½ cup milk 2 TBSP. Mayo (REAL) 1 tsp. Dry mustard 1 tsp. Horseradish 1/8 cup sherry Dash of salt 1 lb. Backfin crab Buttery cracker crumbs (Ritz are the best) Make a cream sauce with the first 3 ingredients. Remove from heat and add the next 5 ingredients; mix well. Fold in crab meat. Put in a 1 qt. Casserole dish Place cracker crumbs on top and dot with REAL butter. Bake at 350 until hot and bubbling (20-225 minutes) Remove -don't overcook it will dry out. Serve with melba toast.