#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.

#557 - Seashell Tuna Salad

(by Joan [Redman] Tippett - friend)

1 cup Hellmann's mayo (light or regular)
3 TBSP lemon juice
celery salt to taste
1/2 tsp. salt
1 - 8oz. box seashell macaroni (cooked and drained)
1 - 6oz. can Star Kist solid white albacore tuna (drained and flaked)
1 cup chopped celery
1/3 cup minced onion
1/4 cup chopped green pepper
1/2 tsp. celery seed (optional)

In a large pot add water and 1/2 tsp. salt--bring to a boil. Add dry macaroni--put lid on pot, turn off the heat and let it sit 10-12 minutes until macaroni is tender. Drain macaroni in a collander--do not rinse. While still warm, add all other ingredients and the macaroni to the pot--stir well . Season to taste with celery salt and celery seed if desired. Cover and refrigerate.

#248 - Impossible Tuna Pie

(by Shirley McNevich)

1 - 6.5 oz. can drained tuna
1 cup shredded sharp cheese
1 - 3oz. package Philly cream cheese, cut into small pieces
1/2 medium onion (chopped)
2 cups milk
1 cup Bisquick
4 eggs
3/4 tsp. salt

Grease a 10" x 1.5" pie plate. In a bowl using a spoon, combine tuna, sharp cheese, cream cheese, and onion. Pour this mixture into the greased pie plate. In a blender, beat milk, Bisquick, eggs and salt--beat for 15 seconds on high. Pour this batter on top of the tuna mixture. Bake at 400 degrees for 35-40 minutes. Test with a knife--if inserted knife comes out clean, it's done.

#247 - Tuna Noodle Casserole

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of mushroom soup
1 cup milk
2 cups frozen peas
2 - 12oz. cans tuna (drained)
4 cups of hot (cooked) medium egg noodles (cooked according to package directions)
2 slices of bread broken in bite sized pieces
1 TBSP melted butter

Stir milk, peas, soup, tuna and noodles together in a bowl using a spoon. Pour into greased 3 qt. casserole. Add bread crumbs to the top. Sprinkle the melted butter over the top of the bread crumbs. Bake at 400 degrees for 30 minutes.

#246 - Tuna Rice Casserole

(by Shirley McNevich)

2 - 6oz. cans tuna (drained)
1 - 10oz. package frozen peas (cooked according to package directions and drained)
3 cups cooked rice (cooked according to package directions and drained)
3/4 cup water
1 - 10oz. can Campbell's cheddar cheese soup
2 slices of bread

In a large bowl, combine tuna, cooked peas, and cooked rice--mix well with a spoon. In a separate bowl, combine the cold cheddar cheese soup and water. Pour cheese soup mixture on top of tuna mixture and mix with a spoon. Pour everything into a greased casserole dish. Break up two slices of bread into bite sized pieces and place on top of casserole. Bake uncovered at 400 degrees for 20 minutes.

#117 - Cantonese Bake

(by Grace Rosenblum - friend)

1 - 6oz. can name brand tuna fish
1 can of Campbell's cream of mushroom soup
1/4 cup water to thin the soup
1 cup of chopped celery
1/4 cup chopped onion
1 small can sliced water chesnuts
1 small can of chinese noodles
1 can cashew nuts

In a bowl mix by hand all of the ingredients. Put in a greased baking dish or casserole dish. Sprinkle chopped cashew nuts over the top. Bake at 350 degrees for 25 minutes. Serve hot.