#1867 - Tuna Noodle Celery Casserole

(by Shirley McNevich)

1/2 of an onion (chopped)
1 TBSP Parkay margarine
2 cups cooked noodles (any shape)
1 small can of peas (drained)
2 - 6oz. cans of tuna (drained)
1 - 10.75oz. can Campbell's cream of celery soup
3/4 cup milk
2 slices buttered bread

Cook/drain noodles according to package directions but do NOT rinse--set aside. In a skillet add margarine and chopped onions--cook/stir until onions are caramelized--remove from heat. Grease a 2qt. casserole dish. Add onions, cooked noodles, peas to the casserole dish. Flake the tuna into the casserole dish--stir until mixed. In a bowl add celery soup and milk--stir until smooth. Pour the soup mixture into the casserole mixture--stir with a spoon. Cut the buttered bread into bite sized pieces. Place buttered bread pieces over the top of the casserole. Bake at 375 degrees for 35-40 minutes.

#574 - Tuna a la King

(by Shirley McNevich)

1 - 6.5oz. can Bumblebee white albacore tuna (drained)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 8.5oz. can peas (drained)
1/4 cup chopped mushrooms

In a microwave safe bowl combine all ingredients (make sure to flake the tuna)--stir with a spoon until mixed well. Cover and microwave on high for 2 minutes--stir again. Return to microwave and heat 2 more minutes on high. Serve over cooked rice, your favorite cooked pasta or toast.

#561 - Tuna Salad

(by Shirley McNevich)

2 - 6oz. cans Bumblebee solid white albacore tuna in water
3 hard boiled eggs
3 ribs of celery from a celery stalk (chopped)
2 heaping TBSP Hellman's light OR regular mayo (you may need to add more if too dry)

Hard boil the eggs--peel them. Open the tuna cans and drain off the water. Use a fork and flake the tuna into a large bowl. Add chopped celery. Chop and add the peeled hard boiled eggs. Add the mayo--stir everything until mixed. If it's too dry, add a little more mayo at a time and stir. Keep refrigerated.