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Click below to download : Fishandseafood - Tuna - Tuna, Noodle And Cheese Casserole (Format : PDF)
Fishandseafood - Tuna - Tuna, Noodle And Cheese Casserole
Tuna, Noodle and Cheese CasseroleServes : 4
Prep. Time :1:10
8 oz. elbow macaroni - prepared as directed
6 1/2 oz. tuna in water - drained
1/2 cup green olives - chopped
8 oz. Velveeta – low-fat okay, melted
1 cup milk – low-fat okay
1 (10 3/4 oz) can cream of mushroom soup – low-fat okay
2 eggs - beaten
1 tsp. garlic salt
1/4 tsp. mustard powder
Combine all ingredients in large casserole dish. Bake in 350 degree oven for 35 minutes, covered. Uncover and bake additional 15 minutes.
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1 large head green cabbage 2 (6 1/2 or 7 oz.) cans tuna 1 c. cooked rice 1 c. minced celery 1/2 c. minced onion 1 Tbsp. prepared mustard 2 tsp. caraway seed 1 egg 2 c. canned chicken broth 1 Tbsp. brown sugar 1/2 c. light cream 2 Tbsp. regular all-purpose flour 1/4 tsp. salt 1/4 tsp. nutmeg 1/8 tsp. pepper 3 Tbsp. prepared horseradish About 45 minutes before serving carefully remove 12 large leaves from cabbage. Cook leaves in boiling, salted water 2 minutes; drain and cool. Make a 2-inch lengthwise cut through heavy vein on each leaf. In
Fishandseafood - Tuna - Tuna-stuffed Cabbage Rolls
1 large head green cabbage 2 (6 1/2 or 7 oz.) cans tuna 1 c. cooked rice 1 c. minced celery 1/2 c. minced onion 1 Tbsp. prepared mustard 2 tsp. caraway seed 1 egg 2 c. canned chicken broth 1 Tbsp. brown sugar 1/2 c. light cream 2 Tbsp. regular all-purpose flour 1/4 tsp. salt 1/4 tsp. nutmeg 1/8 tsp. pepper 3 Tbsp. prepared horseradish About 45 minutes before serving carefully remove 12 large leaves from cabbage. Cook leaves in boiling, salted water 2 minutes; drain and cool. Make a 2-inch lengthwise cut through heavy vein on each leaf. In
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2 (6 1/2 oz.) cans canned solid white tuna in water drained and flaked 1/2 cup ripe olives, sliced 1/2 cup green onions including tops, sliced 1/2 cup celery, thinly sliced 2/3 cup picante sauce 1/2 cup dairy sour cream 1 teaspoon ground cumin lettuce leaves, or shredded lettuce 3 cups tortilla chips, or 12 taco shells Combine tuna, olives, green onions and celery in medium bowl. Combine picante sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates
Fishandseafood - Tuna - Tex-mex Tuna Salad
2 (6 1/2 oz.) cans canned solid white tuna in water drained and flaked 1/2 cup ripe olives, sliced 1/2 cup green onions including tops, sliced 1/2 cup celery, thinly sliced 2/3 cup picante sauce 1/2 cup dairy sour cream 1 teaspoon ground cumin lettuce leaves, or shredded lettuce 3 cups tortilla chips, or 12 taco shells Combine tuna, olives, green onions and celery in medium bowl. Combine picante sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates
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