- 1 onion, diced
- 1 cans cream of mushroom soup
- 2 small cans mushrooms
- 1 large foil pouch of tuna
- 1 pound bow tie pasta
- Cook pasta to al dente according to package directions.
- In a bowl, combine the remaining ingredients.
- Mix into the drained pasta.
- Put into a greased baking dish.
- Bake at 350 for about an hour or until heated through.
Source: Marks family recipe
1 8 oz. box of macaroni and cheese
1 cup of peas or vegetable(s) of your choice, frozen, fresh or canned
4 tablespoons of butter
2 teaspoons of chicken bouillon, heaping
½ teaspoon of salt
1 teaspoon of Paprika, heaping
1 teaspoon of dry mustard, heaping
3 teaspoons of Worcestershire sauce
2 tablespoons of mayo, heaping
4 tablespoons of all-purpose flour or enough flour to absorb the melted butter
2 cups of water
1 can of tuna fish packed in water, drained
Parmesan cheese, grated
Heat the oven to 350 degrees F and have a casserole dish ready.
Heat salted water to boiling in a 2 qt. sauce pan. Once it boils add the macaroni and the frozen vegetable (I used peas). Cook until the pasta is almost done and the vegetable has cooked. Drain and pour the pasta and vegetable into the casserole. Stir a tablespoon of butter into the pasta so it will not stick together.
In the same pan melt 3 heaping tablespoons of butter. When it has melted remove from the heat and using a whisk stir in the chicken bouillon, salt, paprika, dry mustard, Worcestershire sauce, mayo and the ‘cheese’ sauce powder. Add a dash of pepper if you want. Sprinkle the flour into the butter and seasoning mixture. Use the whisk to blend it in. You will end up with a brown mass wedged around your whisk. Knock the stuff off of the whisk. Add a bit of the liquid at a time while whisking until all of the liquid has been added and the mixture is free from lumps. Be aggressive during this process. Cook the sauce over medium heat while stirring constantly with a wooden spoon until it has thickened. It is done when it begins to bubble.
Open the can of tuna, drain, give the cat his share and break up the rest with a fork. Stir the tuna into the sauce. Pour in the cooked macaroni and vegetable. Mix well but try not to break up the tuna too much. Pour the mixture into the casserole. Smooth and sprinkle the grated Parmesan cheese over the top.
Bake the casserole in a 350 degree F. oven for 45 minutes. Allow to cool about ten minutes before serving.
serves serves 6, active time 20 minutes, total time 1 1/2 hours
- 2 tablespoons olive oil (or other light vegetable oil)
- 1 cup onion, diced (about 1 medium)
- 1 cup celery, diced (about 2 large stalks)
- 2 (5-ounce) cans tuna (solid white albacore in water)
- One (14-ounce) can condensed cream of mushroom soup
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- 1 cup roasted unsalted cashews
- 1 1/2 cups chow mein noodles
- 1 (15-ounce can) cannellini beans, drained
- Adjust oven rack to center position and preheat oven to 350°F. Heat the olive oil in the skillet over medium heat until shimmering. Add onions and celery and cook, stirring frequently, until translucent, about 4 minutes. Remove from heat and transfer vegetables to a large bowl.
- Add the tuna, mushroom soup, lemon juice, 1/4 cup of water, black pepper, and 2/3 cup of cashews. Mix well. Gently fold in 1 1/4 cup of the noodles and the beans.
- Apply a light coating cooking spray to the baking dish. Add the casserole and top with the remaining cashews and noodles.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes. Be careful to make sure that the cashews and noodles don’t burn. Let the casserole rest for at least 20 minutes before serving.
Enough for 2
150g (5oz) short pasta (I used gluten-free pasta)
5-6 tablespoons pesto
2 x 185g cans (2 x 6oz) tuna in oil, drained
2-3 handfuls baby spinach
1. Cook pasta in salted boiling water until al dente (see the packet for times).
2. Drain pasta and return to the pot. Stir in the pesto, tuna and baby spinach. Season and serve hot.
- 4 Tbsp unsalted butter
- 1 28-ounce can of tomatoes, whole or crushed
- 1 pound pasta shells
- 1/2 cup ricotta cheese
- 1 6-ounce can tuna packed in olive oil
- 1/4 cup fresh basil, chopped or torn
- A generous 1/2 cup grated parmesan cheese
1 Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the pot. Simmer gently, partially covered, for 30 minutes.
2 Once the sauce is cooking, heat a large pot of well salted water to a strong boil. Add the shell pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.
3 Pour off the excess oil from the tuna can and stir the tuna into the tomato sauce. Add the ricotta cheese, and add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.
4 Pour the pasta into a 2 to 3-quart casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot.
Yield: Serves 6-8.