The LDSCN Weekly Recipe Archive Five Tuna Recipes

Tuna Burgers by Kathy Gould

 

	1 cup grated cheese
	3 hard cooked eggs,chopped
	2 tablespoons chopped olives
	1/2 cup salad dressing
	1 6 oz. can tuna
	2 tablespoons green pepper , chopped
	2 tablespoons chopped sweet pickle

Mix all ingraeadients and spoon on buttered hamburger buns. Wrap each in foil and bake at 250 degrees until heated through 30-45 minutes. Yield 12

Tuna cheese swirls by Irene t. Hatch

	2 each 6 oz. cans of tuna
	1/2 cup chopped onion
	1 cup cheddare cheese soup
	2 cups biscuit mix
	1 cup peas
	2 tablespoons margarine or cooking oil
	1/4 teaspoon salt
	2/3 cup milk

Drain and flake tuna. Cook peas and onion in oil until tender. Stir in 1/2 cup of the soup and the salt. Fold in the tuna. Prepare biscuit mix. Roll until size is about 9x12 inches. Spread tuna mixture over it and roll up like jelly roll. Cut into slices about 1/2 inch thick. Place slices in greased shallow casserole. Bake at 400 degrees until lightly browned. Combine remaining soup and 1/2 cup milk. Heat and serve over tuna rolls. Makes 6 servings.

Tuna And Cottage Cheese Patties by A.R. Foster and C.S.Orrick

	2 cups cottage cheese
	1 cup tuna, drained
	3 eggs, beaten
	1 cup dry bread crumbs
	2 tablespoons chopped parsley
	1 teaspoon salt
	1/3 cup chopped onion
	1 tablespoon water

Combine cottage cheese, tuna, 2 eggs, 2/3 cup bread crumbs,onion,parsley, and salt. Shape into 12 patties. Mix 1 egg with water. Dip patties into egg mixture, then in 1/3 cup bread crumbs. Allow to stand on waxed paper 15 minutes. Fry patties in butter until golden on both sides. Makes 6 servings

Tuna Casserole by cmcphers@ub.d.umn.edu (Granma)
Date: 6 Aug 1993 10:04:15 -0500

	2 cans Tuna (drained)
	1 Cream of Mushroom Soup or Cream of Chicken Soup (your preference) 1 soup-can milk (You may need to add more later if casserole gets dry)
	1 medium chopped onion
	1 bunch broccoli, chopped (This is a nice substitute for celery; in fact, I substitute brocolli for celery in many recipes!)
	1 plop Miracle Whip (one "plop" is usually a good sized serving spoon-full)
	1 - 1/2 cups chopped Amercan Cheese
	1 large pkg wide egg noodles
	Salt and Pepper to taste

Method:
Combine tuna, soup, milk, onion, broccoli, spices, miracle whip and cheese. Prepare noodles in boiling water, salt and butter - cook to about half done. Rinse noodles well. Add noodles to above mixture.

Oven:
Cover mixture with broken corn flakes 350 degrees, about 45 minutes.

Microwave:
Cover casserole dish with wax paper Cook on HIGH 20 minutes Stir (and turn, if you don't have a carousel) Cook on HIGH 20 minutes Stir (and turn) Cook on HIGH 15 or until done.

Stir before serving

Cheese Tuna Garden Skillet (serves 6) Source: from the Healthy Exchanges Food Newletter by JoAnna Lund

	1 (6 oz) can tuna, drained and flaked
	1 (10 3/4) can of Cream of Mushroom Soup
	1/3 C skim milk
	3/4 C shredded cheddar cheese
	1/4 C parmesan chesse
	1 t dried parsley flakes
	1/4 t pepper
	2 C sliced carrots, cooked til tender
	2 C green beans, cooked til tender
	2 C cooked noodles

In large skillet, combine tuna, soup and milk. Stir in cheddar cheese, parmesan, parsley and pepper. Mix well to combine. Cook over medium heat, stirring often until cheese melts. Add carrots and green beans. Mix well. Stir in noodles. Continue cooking, stirring often, until mixture is heated through. This freezes well.

HINT: A full 1 3/4 dry noodles usually makes about 2 C cooked.

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