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Full Online Book HomeLearning KitchenFishandseafood - Tuna - Tuna Cashew Casserole
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Fishandseafood - Tuna -  Tuna Cashew Casserole Post by :pinnacle Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1037

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Fishandseafood - Tuna - Tuna Cashew Casserole

1 (3 ounce can) chow mein noodles, divided
1 (6 1/2 ounce) can tuna
1 (10 3/4 oz.) can cream of mushroom soup
1/4 cup water
4 ounces cashews
1 cup celery, chopped
1/4 cup onions, minced


Reserve 1/2 cup noodles. Flake tuna and combine remaining ingredients in 1 1/2 qt casserole. Top with reserved noodles. Bake 325, 40 mins. 6 servings
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1 bag of potatoes chips. (crushed should make about 3 cups.) 1 large can of tuna, drained. 1 can of cream of mushroom soup Crush the chips, put about 2 cups in the bottom of a one quart casserole dish. Mix tuna and soup. Pour on top of chips. Sprinkle one cup of chips over the top. Bake about 30 minutes, until bubbly and top crumbs have browned.
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1 cup pineapple juice 1/2 cup white wine vinegar 1 teaspoon ginger, finely chopped 3 tablespoons soy sauce 3 tablespoons light brown sugar, firmly packed 6 tablespoons ketchup, prepared or homemade 3 tablespoons lime juice 1 teaspoon freshly ground white pepper 1 1/2 pounds fresh tuna steaks, ground Salt and freshly ground pepper 4 rolls To prepare the glaze: Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the ketchup
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