RSS

Tag Archives: Tuna

Betty’s Tuna Noodle Casserole Deluxe Recipe

In this video, Betty demonstrates how to make Tuna Noodle Casserole Deluxe. This is a nice change of pace after the holidays, and it is also a response to those of you who are looking for a dish that is quick, easy, and economical—plus really tasty!

Ingredients:

3 cups uncooked noodles
1 teaspoon salt
(2) 5-oz. cans tuna packed in water, drained
½ cup mayonnaise
1 cup chopped celery
1/3 cup chopped onion
¼ cup chopped green pepper
2-oz. jar diced pimiento, undrained
½ teaspoon salt
10 ¾-oz. can condensed cream of celery soup
½ cup milk
1 cup shredded sharp cheddar cheese
cooking oil spray

In a large pot, cook 3 cups noodles according to package instructions. (I used 1 teaspoon salt in preparing the noodles.) Drain noodles and return them the pot where they were cooked. Combine cooked noodles, (2) 5-oz. cans tuna, ½ cup mayonnaise, 1 cup chopped celery, 1/3 cup chopped onion, ¼ cup chopped green pepper, ¼ cup diced canned pimiento, ½ teaspoon salt, a 10 ¾-oz. can of cream of celery soup, ½ cup milk, and 1 cup shredded sharp cheddar cheese. Stir well, until all ingredients are combined. (Note: If you like your vegetables very soft, you may sauté the celery, onion, and green pepper in 1 tablespoon of butter before adding them to the mixture.) Turn mixture into a 2-quart casserole that has been sprayed with cooking oil spray. Bake, uncovered, in a 425 degree (F) oven for 20 minutes. Serve immediately! I hope all of you had a wonderful Christmas day, and I hope you can use this recipe after your big holiday meal! Love, Bets ♥

Related Articles

Advertisements
 
3 Comments

Posted by on March 16, 2011 in Betty's Kitchen, Pasta, Seafood

 

Tags: , , , , , , , , , , , , ,

Betty’s English Muffin Tuna Melts Recipe

In this video, Betty demonstrates how to make English Muffin Tuna Melts. I had English Muffins left over from our previous English Muffin Pizzas, so I turned them into another tasty treat for you!

Ingredients:

5-oz. can chunk light tuna in water, drained and flaked
1/3 cup mayonnaise
¼ cup pimiento-stuffed green olives, chopped (or salad olives)
3 tablespoons sweet pickle relish (undrained)
2 tablespoons finely chopped onion
3 hard-boiled eggs, finely chopped
3 English muffins, split and lightly toasted
sharp white Cheddar cheese slices

In a large mixing bowl, combine 5-oz. can flaked chunk light tuna, 1/3 cup mayonnaise, ¼ cup chopped pimiento-stuffed green olives, 3 tablespoons sweet pickle relish, 2 tablespoons finely chopped onion, and 3 finely-chopped hard-boiled eggs. Place 6 toasted muffin halves, cut side up, on a baking pan that has a nonstick surface or has been sprayed with cooking oil spray. Spoon 1/6 of tuna mixture onto each muffin half. Broil about 6 inches from heat with partially-open oven door, about 2 or 3 minutes, or until heated through and beginning to brown. Top each muffin with a slice of sharp white Cheddar cheese. Broil an additional 1 to 3 minutes, depending on the thickness of the cheese and how brown you want your tuna melts. Remove from oven and place English Muffin Tuna Melts on nice serving plate. Serve immediately as finger food. These are scrumptious and are made of items you usually have on hand. Enjoy!!! –Betty 

 
5 Comments

Posted by on March 9, 2011 in Betty's Kitchen, Seafood

 

Tags: , , , , , , , , ,

 
%d bloggers like this: