Tuna Tempter Recipes

Steps:

• Cook celery and onion in butter till crisp tender but not brown.
• If you are not going to bake, do this in very large skillet.
• Add extras now.
• Blend in soup and milk.
• Add tuna and pimiento.
• Meanwhile, cook macaroni as directed, drain.
• If you are baking, combine pasta and tuna in 2 quart casserole (if you added much extra get a bigger casserole).
• Top with bread crumbs.
• Bake at 350 degrees for 25-30 minutes or until lightly browned.

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart casserole with cooking spray.
• Place the cooked noodles in the prepared casserole.
• Saute the celery and onion in 2 tablespoons of the butter. Add the remaining ingredients (except the noodles) and mix together well.
• Pour tuna mixture over the noodles and toss lightly to coat.
• Sprinkle the crumbs on toop and dot with the remaining 3 tablespoons of butter.
• Bake in preheated oven for 25 minutes, until bubbly.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
• Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
• Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
• Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
• Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.