TUNA FISH WIGGLE
My Mom made this for us every Friday, (Can you guess why?). I loved it & still do!! It went a long way with 3 kids!! I'm 59 now & I still make this for my self now, but it was a regular when my children were growing up. Hope you enjoy it as much as I still do!!
Provided by trese 1
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- This recipe can be doubled.
- Melt butter or margarine in sauce pan over medium heat.
- Add flour & cook for 1 minute, (so you won't have flour taste).
- Add milk & stir until thickened.
- Add drained tuna, peas, salt & pepper.
- And WA-LA, it's done!
- Serfve over buttered toast!
- Enjoy!
- THERESA.
"TUNA PEA WIGGLE" CREAMED ONTOAST
When time is short, this is a nice meal to make. Hope you enjoy it also.
Provided by Nancy J. Patrykus
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- 1. Medium White Sauce Melt butter over low heat.Add flour and pepper. Stir until well blended.Remove from heat. Gradually stir in milk and return to heat.Cook, stirring constantly, untill thick and smooth
- 2. Drain tuna from can, and mix into white sauce. Add peas, cook over low heat 5 minutes. Serve over toast.
- 3. If desired, chopped hard boiled eggs,can be added. Can also be served over boiled potatoes or crackers.
TUNA PEA WIGGLE RECIPE
Provided by rrxing
Number Of Ingredients 7
Steps:
- In a 1-1/2 quart casserole dish, combine soup and milk. Add noodles, tuna and peas. Bake at 400 degrees for 20 minutes or until hot; stir. Combine crumbs and butter; sprinkle over top. Bake an additional 5 minutes. Serves 4.
TUNA NOODLE WIGGLE
My boys love this dish so I always make a double batch for leftovers. It is so creamy and flavorful and I sneak in a lot of veggies and they eat it up! It is one of the few dishes I actually use a canned soup. It is one of the first dishes I made when I was just learning and I haven't changed the recipe that much. Enjoy, Thanks...
Provided by Monica Keleher
Categories Fish
Time 40m
Number Of Ingredients 14
Steps:
- 1. Put a large pot of water on to boil. While the water is boiling, get a large saute pan and put in some olive oil and butter and melt. Add the diced onions, cook til translucent. add the garlic. When the water boils add a generous amount of salt and cook the pasta until it is a little under al (it will cook more in the oven.
- 2. Add the mushrooms and cook a few minutes. Add the sherry and a bit more butter, salt and pepper and let it cook, Do not let the sherry evaporate all the way you want a bit of liquid, you can always add a bit more if needed. Add the broccoli, stir and take off the heat and let cool a bit.
- 3. In a deep casserole dish, or a large shallow one add the soup, milk, tuna and it's water, salt, pepper, cheese, and the veggies and the drained pasta, combine all the ingredients.
- 4. Top with the ritz crumbs and more cheese. (you can never have too much cheese) I put small pieces of butter around the top. Place in a 400 degree oven until it is golden on the top and bubbly on the sides.
- 5. It is super hot so let it sit a few minutes and dig in!
TUNA 'N' PEA CASSEROLE
Turn to this recipe when you want a tuna casserole that's a little different-the horseradish adds extra flavor. This dish is a tried-and-true favorite in our family, and it never fails. -Jackie Smulski, Lyons, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish, dill and pepper. Stir in the peas, mushrooms, onion, pimientos and tuna., Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 40-45 minutes or until bubbly.
Nutrition Facts : Calories 505 calories, Fat 25g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1196mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.
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