Chees'd up Tuna

Sarah's Tuna Casserole Supreme

Made: March 8, 2013

Ingredients
- 16 oz package wide egg noodles, uncooked
- 1 onion, chopped
- 1/2 cup celery, chopped
- 1 - 2 tablespoons butter
- 2 6oz cans tuna, drained
- 1 can cream of mushroom soup
- 1 can golden mushroom souo
- 1/2 pound pasteurized process cheese spread, cubed
- 1 can peas, drained
- 1 cup shredded cheddar cheese
- 1 cup potato chips, crushed
- Salt & Pepper to taste

Directions
- Cook noodles as packages directs, drain and set aside
- In a large skillet over medium-heat, sauté onion and celery in butter until translucent
- Add cooked noodles to skillet
- Stir in tuna, soups and cheese spread
- Cook until blended and cheese is melted, one to two minutes
- Stir in peas
- Transfer to lightly greased baking pan
- Top with cheddar cheese
- Bake, uncovered for at 350 F for 20-25 minutes, until hot and bubbly
- Top with crushed potato chips
- Return to oven and bake an additional 5-10 minutes, until chips are golden

I love the cheesiness to this recipe. I didn't use an onion and I used 2 cans of Cream of Celery soup instead. I cooked it for about 12 minutes until the cheese was melted enough to top with potato chips then baked for 8 more minutes.

(Recipe used: Gooseberry Patch; Mom's very best recipes)

Tuna with chips

Mom's Tuna Casserole

Made: January 26, 2013

Ingredients
- 2 cans (12oz each) tuna, drained & flaked
- 3 cups diced celery
- 3 cups crushed potato chips (divided)
- 6 hard-cooked eggs, chopped
- 1 can condensed cream of mushroom soup, undiluted
- 1 can condensed cream of celery soup, undiluted
- 1 cup mayonnaise
- 1 teaspoon dried tarragon
- 1 teaspoon black pepper

Directions
- Combine tuna, celery, 2 1/2 cups potato chips, eggs, soups, mayonnaise, tarragon and pepper in slow cooker
- Mix together well
- Cover and cook on low 5-8 hours
- Sprinkle with remaining 1/2 cup potato chips before serving

I did just a couple differences, I used 2 cans of cream of celery soup and only used 4 eggs since it was beginning to be more egg than tuna. Overall, it had a good taste and was different (but good) with the egg added in

(Recipe used: Crock-Pot: 365 Year-Round Recipes)

Tuna & Rice

Tuna Rice Casserole

Made: January 6, 2013

Ingredients
- 1 can Campbell's condensed cream of mushroom soup
- 1 1/2 cups milk
- 1/4 teaspoon paprika
- Dash ground red pepper
- 2 cans (6oz each) tuna, drained
- 4 oz sliced American cheese, cut up (1 cup)
- 3/4 cup uncooked white rice
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted

Directions
- Stir the soup, milk, paprika, red pepper, tuna, cheese and rice in a 9in square baking dish
- Cover the dish with foil
- Bake at 350 F for 30 minutes
- Uncover the dish and stir
- Mix the bread crumbs with the butter in a small bowl and sprinkle over the tuna mixture
- Bake for 20 more minutes or until hot and bubbly and the rice is tender

My cans of tuna were only 5oz each, so I added a 3rd can to my mixture. I also pre-mixed it all in a bowl before transferring it to my baking dish (which was also rectangular and not square). For the bread crumbs, I live full coverage, so I melted 2 tablespoons of butter and 1/4 cup of bread crumbs. Sprinkled all over the top and baked for 10 more minutes. I also used Velveeta cheese cut up into small cubes/squares & cream of celery soup.

(Recipe used: Campbell's)

Cheesy Tuna

Tuna Melt Pot Pie

Made: October 21, 2012

Ingredients
- 3 cups uncooked rotini pasta (9oz)
- 1 can condensed Cheddar cheese soup (or 1 can condensed cream of mushroom/celery)
- 1/2 cup milk
- 1 large tomato, chopped (1 cup)
- 1 cup shredded Cheddar cheese (4oz)
- 2 tablespoons grated Parmesan cheese
- 1 can (12 oz) white tuna in water, drained & flaked
- 1 can (2.8 oz) French-fried onions

Directions
- Heat oven to 375 F
- Spray 9 1/2in glass deep-dish pie plate with cooking spray
- Cook & drain pasta as directed on package
- In large bowl, mix soup & milk
- Stir in cooked pasta, tomato and cheeses
- Gently fold in tuna
- Spoon into pie plate
- Cover with foil, bake 30 mintues
- Uncover, sprinkle onions evenly over top
- Bake 5 minutes longer or until onions are light golden brown

I only did a couple things differently:
- I used a rectangular baking dish instead
- I used both rotini and bowtie pastas as I only had a little left per box and combined I reached the 3 cups needed
- I used cream of celery soup for this recipe; no cheddar cheese soup in the house and since Granny was joining us, no mushrooms
- I forgot about the Parmesan cheese (oops)
- Granny was joining us, so no fried onions.
- I used a can of pre-diced tomatoes. Just as easy and less of a mess to clean up after
- I used 15oz of tuna since my cans are only 5oz each and I like tuna; it evened up nicely in the end
- I used the rest of the shredded cheddar cheese (less than a handful left) and added 4 oz of Veleetta cheese to the mix

Overall, I think this was a new spin on a tuna casserole and I plan to make this again during the Lenten season!

(Recipe used: Pillsbury Annual Recipes 2012)

Tuna Skillet

Tuna & Pasta Cheddar Melt

Made: September 27, 2012

Ingredients
- 1 1/3 cups chicken broth
- 1 1/4 cups water
- 3 cups uncooked rotini pasta
- 1 can condensed cream of mushroom soup
- 1 cup milk
- 1 can tuna, drained & flaked
- 1 cup shredded cheddar cheese
- 2 tablespoons Italian-seasoned dry bread crumbs
- 2 tablespoons butter, melted

Directions
- Heat the broth and the water to a boil over medium-high heat in a large skillet
- Add the past and cook until it's just tender, stirring often; do not drain
- Stir in the soup, mulk and tuna
- Top with cheese
- Mix the bread crumbs with the melted butter
- Sprinkle the bread crumbs on top
- Heat throughout

I melted the cheese within the pasta than just sprinkling it on top. I also used about 1 1/2 handfuls of the shredded cheddar cheese we have left and used a good 2 tablespoons of Velveeta cheese :) I also used cream of broccoli soup since my Granny was joining us for dinner.

(Recipe used: Campbell's Easy Skillets)

Pot Pie, Tuna style

Quick Tuna Skillet Pot Pie

Made: January 17, 2012

Ingredients
- 1 tablespoon butter
- 1 large onion, chopped
- 1 1/2 cup cooked small shell pasta
- 1 can cream of celery soup
- 1 cup frozen peas, thawed
- 1 can (6 oz) can tuna, drained & flaked
- 1/2 cup sour cream
- 1/2 teaspoon dillweed
- 1/4 teaspoon salt
- 1 tube refrigerated country-style biscuits (10 count)

Directions
- Preheat oven to 400 F
- In a medium ovenproof skillet over medium heat, melt butter
- Add onion and saute for 5 minutes, stirring frequently
- Stir in cooked pasta, soup, peas, tuna, sour cream, dillweed & salt; mix well
- Cook 3 minutes or until heated through
- Use the back of a spoon to press mixture down in skillet to make an even layer
- Separate dough into 10 biscuits and place them over tuna mixture in skillet
- Bake for 15 minutes or until biscuits are golden brown and tuna mixture is bubbly

I had a couple of differences. I didn't want to accidentally put the wrong skillet in the oven, so I used my dutch oven instead. I also thought I had a can of Cream of Celery, but I did not. So I used Cream of Broccoli. Also, no onion as I was making this for my granny as well. And she loves anything tuna. But overall, it was quite yummy, just like Tuna Casserole with a biscuit on top :)

(Recipe from: Rock your Rolls)