posted by Becky 11-01-102 9:11 PM
Tuna Casserole
1 large can tuna
1 can undiluted mushroom soup
1/2 c. diced celery
1 small diced onion
1/4 bell pepper, diced
1/4 c. grated yellow cheese
pepper to taste
Combine all ingredients in 1 1/2-quart casserole dish. Top with bread crumbs. Bake at 325 degrees for 25 minutes. Serves 6 or more.
Hot Crossed Tuna Casserole
2 cans tuna, drained
1 pkg. frozen peas
1 c. grated cheese
1 c. chopped celery
1/4 c. chopped onion
1/4 tsp. salt
1/8 tsp. pepper
1 c. mayonnaise
1 pkg. crescent rolls
sesame seed
Mix together all the ingredients except the mayonnaise, rolls and sesame seed. Put into 10 x 6-inch dish.
Cut dinner rolls into strips and cross over top of casserole. Brush with the mayonnaise and sprinkle with sesame seed.
Bake at 350 degrees for 35 to 40 minutes. Serve with Cool Cucumber Sauce.
Cool Cucumber Sauce:
1/4 c. mayonnaise
3/4 c. sour cream
1/2 c. chopped cucumber
1 Tbsp. parsley
1 Tbsp. chopped chives
1/4 tsp. salt
1/4 tsp. dill weed
Combine all ingredients and chill. Serve with Hot Crossed Tuna Casserole.
Tuna Casserole
1 box instant stuffing
1 can tuna, drained
2 oz. jar sliced pimento
1/4 c. sour cream
1/4 c. Miracle Whip
Make the box of instant stuffing. Add to this the tuna and sliced pimento. Cover and bake for 20 minutes in a preheated oven at 325 degrees.
Blend the sour cream and Miracle Whip until smooth. Spread this over the tuna casserole and continue baking 5 more minutes or until hot.
Tuna Casserole
1 small can tuna
1 c. cracker crumbs
2 eggs, slightly beaten
1 can cream of celery soup
Mix well and bake at 350 degrees for 35 to 40 minutes.