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| | From:  Genie· (Original Message) | Sent: 10/15/2007 6:08 PM |
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| | | From: Genie· | Sent: 10/15/2007 6:09 PM |
| CREAMED TUNA
2 Tablespoons finely chopped onion
1/4 Cup finely chopped mushrooms
1/2 green bell pepper (chopped)
2 Tablespoons butter
3 Tablespoons flour
1/4 teaspoon salt
1-1/4 Cups milk
1/2 Cup sour cream
1 (6-1/2 oz) can of tuna, drained and flaked
3 Tablespoons white wine (no more) I use Sherry
2 Tablespoons minced parsley
Cook onions, mushrooms, and bell pepper in butter
until tender but not brown. Blend in flour and salt.
Add milk att at once, cook quickly, stirring
constantly, until mixture thickens and bubbles. Stir
in sour cream. Add tuna, wine, and parsley. Heat
thoroughly. Serve over toast, croissants, pastry
shells, or rice, or anything else you can think of
that would be good.
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Reply
| | | From: Genie· | Sent: 1/6/2008 7:50 PM |
TUNA NOODLE SUPREME 1 can cream of mushroom soup
4 ounce can sliced mushrooms
1 cup sour cream
2 cans (6&1/2 ounce) Tuna
1 can drained and rinsed whole boiled onions
2 cups cooked noodles
paprika Blend undiluted mushroom soup, sliced mushrooms (liquid and all), and sour cream. Stir in tuna, onions and noodles. Turn into greased 1&1/2 quart casserole. Sprinkle with paprika. Bake for 30 minutes at 350°. | |
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| | | From: Genie· | Sent: 1/6/2008 7:51 PM |
SALMON CASSEROLE 3 tablespoons chopped onions
1/3 cup chopped green pepper
3 tablespoons fat or oil
1 teaspoon salt
1/4 cup flour
1 can cream of mushroom soup or celery soup
1 & 1/2 cup milk
7 ounce can salmon, drained
1 cup cooked peas
1 tablespoon lemon juice
1/2 recipe of any kind of baking powder biscuits Sauté onion and pepper in hot fat until onion is golden. Blend in salt and flour. Gradually stir in soup and milk. Bring to boil. Boil one minute. Add flaked salmon, peas and lemon juice. Pour into an oblong baking dish (11 & 1/2 by 7 & 1/2 by 1 & 1/2 inches). Top with biscuit mixture 10 to 12 minutes at 450°. Serves 6 to 8. | |
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Reply
| | | From: Genie· | Sent: 9/4/2008 6:29 PM |
| Crunchy Tuna Noodle Casserole
Makes 4 to 6 Servings
2 cups Elbow Macaroni, uncooked
1 can (10 3/4 oz.) cream of mushroom soup
3/4 cup milk
1/2 cup mayonnaise
1 can (6 1/2 oz.) tuna, drained and flaked
1 small onion, minced
1 package (10 oz.) frozen peas and carrots,
thawed
1/2 tsp. black pepper
1 cup crushed potato chips
Cook Elbow Macaroni according to package directions,
drain. In medium bowl, stir together soup, milk,
mayonnaise, tuna, peas and carrots, onion and pepper.
Add Macaroni, mix well. Pour into greased 2-quart
casserole, top with potato chips. Bake in 350°F. oven
35 to 40 minutes.
From: Favorite Recipes
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