#3914 - Vinegar Tuna Salad

(by Shirley McNevich)

1 - 6oz. pouch/can albacore tuna (drained and flaked)
1 - 7oz. can light tuna in water (well drained, then flaked)
1 TBSP olive oil
4 TBSP balsamic vinegar (or apple cider vinegar if you wish)
a dash of salt (if needed)
fresh ground black pepper (optional; your choice of amount)
1 celery rib (chopped)
1 hard boiled egg (chopped)

Refrigerate both types of tuna in their original packaging overnight. The next day, into a bowl flake the albacore tuna and light tuna. Add the olive oil, vinegar, salt, pepper, chopped celery and chopped eggs--stir to mix. Note: if you're not a vinegar fan, you won't like this recipe at all.

#3064 - Cheddar Cheese Tuna Casserole

(by Shirley McNevich)

2 regular sized cans of tuna (drained)
1 - 10.75oz. can Campbell's cheddar cheese soup
1 small onion (chopped)
1 1/2 lbs. shredded cheddar cheese
1 - 10.75oz. can Campbell's cream of mushroom soup
12oz. frozen peas (thawed and drained)
1lb. egg noodles (cooked and drained according to bag directions)
1 sleeve of Ritz crackers (crushed)

Flake the tuna into a bowl. Add the cheddar cheese soup, chopped onions, cream of mushroom soup and drained peas to the tuna--stir to mix. Add the cooked/drained egg noodles--stir until mixed. Grease a 9 x 13 glass baking dish. Pour half of the noodle mixture into the baking dish. Sprinkle half of the shredded cheddar cheese over the noodle mixture. Pour the rest of the noodle mixture over the cheese. Sprinkle the rest of the cheese over the top. Bake at 350 degrees for 30 minutes, remove from oven, sprinkle the crushed crackers over the top, return to oven and bake for 30 minutes longer.

#2468 - Baked Tuna

(by Shirley McNevich)

2 cups small pasta shells (cooked and drained according to box directions)
2 - 6oz. cans tuna (drained and flaked)
1/2 cup chopped celery
1/2 cup mayo
1/2 cup milk
1/2 cup chopped parsley
2/3 cup chopped green onions
2-3 slices buttered bread (cut into bite sized pieces)

Cook/drain pasta according to box directions. In a bowl add flaked tuna, drained pasta and celery--stir. In a blender add mayo, milk, chopped parsley and chopped green onions--beat until smooth. Pour the molk mixture into the pasta mixture--stir until mixed. Pour the whole mixture into a greased 2 qt. casserole dish. Arrange buttered bread pieces over the top. Bake at 400 degrees for 15 minutes or until hot throughout.

#838 - Bowtie Noodles and Tuna

(by Shirley McNevich)

1 - 8oz. box bowtie pasta
1 cup Hellmann's mayo (regular or lite)
2 hard boiled eggs (chopped)
1 OR 2 - 6oz. cans Star Kist solid white albacore tuna (drained and flaked)
2 TBSP cider vinegar
1/2 tsp. pepper
1 tsp. salt
1 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp. celery seed (optional)
celery salt to taste
1 - 9oz. bag frozen cut green beans (thawed and drained)
2 cups cherry tomatoes (each tomato sliced in half)

Cook the bowtie noodles with 1 tsp. salt according to box directions--rinse with cold water and drain. In a large bowl add mayo, vinegar, chopped onion, chopped green pepper, celery seed, chopped celery, celery salt, pepper--stir until mixed. Add cold pasta, green beans and cherry tomatoes--mix. Add flaked tuna and chopped hard boiled eggs--mix. Refrigerate until cold.

#774 - One Pot Tuna and Noodles

(by Shirley McNevich)

3 cups water
8oz. extra broad egg noodles
1 cup frozen mixed vegetables
1 - 10.75oz. Campbell's condensed cheddar cheese soup
1 - 6oz. can tuna (drained and flaked)
1/2 cup milk
1/4 tsp. pepper
1 tsp. salt

In a saucepan over medium heat bring the water and 1 tsp. salt to a boil--add noodles and cook until tender. Add the frozen vegetables--cook until tender. Do not drain. Add the cheddar cheese soup--stir. Turn heat down to simmer. Add the flaked tuna, milk and pepper--stir. Heat until it's hot enough to serve. Place a lid on the saucepan, remove from heat and let it sit 5 minutes before serving.

#634 - Noodle Casserole

(by Shirley McNevich)

3 cups water
1 - 8oz. package egg noodles
1 cup frozen mixed vegetables
1 - 10.75oz. can condensed cheddar cheese soup
1 - 9oz. can tuna (drained and flaked)
1/2 cup milk
1/4 tsp. pepper
1 tsp. salt

In a saucepan bring 3 cups water to a boil--add salt and noodles. Bring back to a boil while stirring--once boiling, boil for 5 minutes. Add the cup of vegetables, bring back to a boil while stirring and boil 5 more minutes. Add cheddar cheese soup, milk, pepper and tuna--stir well. Heat until hot enough to serve.