Tuna Tetrazzini

Here is one of our new favorites. I enjoy cooking it with my young kids. It's a great one for them to mix together, because none of these ingredients are a danger problem when raw.

Tuna Tetrazzini

8 ounces of egg noodles
2 six-ounce cans white tuna (drained)
1 can Cream of Mushroom soup (hang onto the can, you will need it to measure some milk)
1/4 cup chopped onion
1/2 can milk (put milk in previously emptied soup can to measure half a can)
1/2 cup mayonnaise
1 cup shredded cheddar cheese.

Cook egg noodles according to package directions (usually 10-12 minutes) and drain. Combine remaining ingredients together with the noodles and pour into greased baking dish. Top casserole with shredded cheese.

Bake at 375 degrees for 25-30 minutes.

Pork Chop Casserole

Pork Chop Casserole

Porkchops (boneless work best)

Potatoes (peeled and cubed)

2 cans Mushroom soup

1 small onion diced

1 small Green Pepper diced

Salt and Pepper

Pour the soup in a bowl and add a can or two of water stir. Put porkchops in casserole dish or baking pan. Single layer. Lay the potatoes, onions and green peppers on top. Pour soup over it and salt and pepper to your taste. You can add how ever many potaoes and pork chops as you'd like and will fit in your pan. Add less soup if making a small batch I usally add 2 cans cause i use 7-8 chops and 8-10 potatoes. Cover and put in 350 degree oven for around 1 hr or until potatoes are tender and chops are done.

From: Cindy Wright of http://www.freewebs.com/poetcindy

Tuna Casserole

I make this one so much, that I have memorized it! It is very easy.
A great thing about this recipe is that you can make it ahead of time and keep it in the fridge until you are ready to bake it. Everyone in our family loves it, from youngest to oldest...and my husband hates fish so this is really saying something!

Darla
http://darladixon.com/

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Tuna Casserole

• 2 cups uncooked elbow pasta

• 1 can tuna (I recommend the tuna in vegetable oil - if you use tuna packed in water, it tends to get dried out in the baking process...the vegetable oil keeps it more moist and flavorful).

• 1 can Campbell's Cream of Mushroom Soup

• 1 cup whole milk

• 2 cups shredded sharp cheddar cheese

• 1/4 tsp. dry mustard

• 2 tbsp. minced onion (if you want less, try 1-1/2 tbsp)

-1 small can mushroom stems and pieces (optional)...I often leave this out because the kids don't like the mushrooms.

Boil elbow pasta according to package directions. Drain.

While the pasta is cooking, combine drained tuna, soup, milk, only ONE cup of the cheese and the remaining ingredients in large mixing bowl.

Mix in the cooked elbow pasta.
Pour into greased 2 quart casserole dish, top with remaining 1 cup of cheese.
Cook in 350 degree oven for 30 minutes or until cheese on top is melted.

Let sit 10-15 minutes before serving.