Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "KatMarie" Newsgroups: rec.food.recipes Subject: Tuna Casserole Followup-To: rec.food.cooking Date: Fri, 31 Dec 1999 16:36:40 +0100 Organization: Tiscali Spa Lines: 35 Approved: phill@rt66.com Message-ID: <84iif8$1v5$1@lacerta.tiscalinet.it> Reply-To: "KatMarie" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38629 > From: phaling@aol.com (Pam) > Can't find my old (and I mean old - about 30 years old) Betty Crocker cookbook > that showed a recipe for tuna noodle casserole that used celery soup, almonds, > celery, cheddar cheese, etc. All I can find on the net is recipes using > mushroom soup. Any help is appreciated. Tuna Casserole 5 oz dry pasta 1 cup Mayonnaise 1 cup milk 2 10 3/4 oz cans Cream of soup (mushroom and Celery) 1 1 /2 cups shredded cheddar cheese 1 tsp. Dry mustard 1 12 oz can tuna 1/2 cup frozen peas 1 4 oz can mushrooms Cook noodles and set aside. Combine mayonnaise and milk. Stir in soup, cheese, and dry mustard. Stir in Cooked noodles, peas, and tuna. Pour into 3 quart casserole dish and bake at 350* for 30 min. Covered. I got this from a friend Robin Lively Happy cooking Katrina / Italy -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Tonkcats@cs.com Newsgroups: rec.food.recipes Subject: Tuna & Noodle Casserole Followup-To: rec.food.cooking Date: Sat, 1 Jan 2000 02:06:35 EST Organization: cs.com Lines: 74 Approved: phill@rt66.com Message-ID: <0.ff47c5d.259f017b@cs.com> Reply-To: Tonkcats@cs.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38634 CHEDDAR TUNA CASSEROLE TUNA CASSEROLE CABLE CAR TUNA CASSEROLE CHEDDAR TUNA CASSEROLE 1/2 cup chopped onion 2 Tbsp. margarine 1 can cream of celery soup 1/3 cup milk 2 (4 oz.) cup noodles, cooked and drained 1 (6 1/2 oz.) can tuna, drained and flaked 1 (4 oz.) pkg. shredded Cheddar cheese 1/4 cup grated Parmesan cheese 2 Tbsp. chopped pimiento (optional) Saute onion in margarine; add soup and milk. Stir in remaining ingredients except 1/2 cup Cheddar cheese. Pour into 1 quart casserole. Bake at 350 degrees for 30 minutes. Top with remaining Cheddar cheese and continue baking until melted. This recipe is very easy to double. TUNA CASSEROLE 3 cup medium noodles 1 (7 oz.) can tuna 1/2 cup mayonnaise 1/2 cup celery 1/4 to 1/2 cup onion 10 1/2 oz. cream of celery soup 1/2 cup milk 4 oz. Cheddar cheese Cook noodles; drain. Put in casserole dish with drained tuna, mayonnaise, onions and celery. Blend soup and 1/2 cup milk until heated through. Add cheese until melted. Mix with noodles and tuna mixture. Bake at 425 degrees for 20 minutes. CABLE CAR TUNA CASSEROLE 6 oz. egg noodles, cooked and drained 2 cans white tuna, drained and flaked 1 cup celery, coarsely chopped 1/3 cup green pepper, chopped 1 can cream of celery soup 1/2 cup milk 1/3 cup chopped green onions 1/3 cup sliced water chestnuts 1/4 cup mayonnaise 1/2 tsp. thyme 1/4 tsp. salt 3/4 cup Cheddar cheese 1/4 cup toasted slivered almonds In a 2-quart casserole, toss noodles, tuna, celery, peppers and water chestnuts. In a saucepan, combine celery soup and milk; stir until smooth. Add onions, mayonnaise, thyme, salt and 1/2 cup cheese. Heat and stir until cheese melts. Add sauce to casserole and mix gently. Sprinkle top with remaining cheese and slivered almonds. Bake in 375 degrees oven for 20 to 30 minutes, until bubbly and lightly browned. Yield: 6 to 8 servings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.