Chinese Noodle
casserole
1/3 3oz. can Chow Mein
noodles
1/2 cup chopped celery (nuts)
1/2 can tuna (nuts)
1/4 can bean sprouts
(drained)
1/2 can mushroom soup
2 tablespoons water & bean
liquid 1/4 cup chopped onion
Card 1 Back:
Saute onion and celery in
1 tablespoon butter (do not
brown) add the bean
liquid, can and simmer
until celery is done 5 min.
add other ingredients and
put in greased casserole.
small * Bake 20-30 min.
at 375
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# Chinese Noodle Casserole
## Ingredients
- 1/3 of a 3 oz. can chow mein noodles
- 1/2 cup chopped celery
- 1/2 can tuna
- 1/4 can bean sprouts, drained
- 1/2 can mushroom soup
- 2 tablespoons water and bean liquid combined
- 1/4 cup chopped onion
- 1 Tbsp butter
## Instructions
1. Sauté onion and celery in 1 Tbsp butter (do not brown).
2. Add the bean liquid and the can of mushroom soup; simmer until celery is done, about 5 minutes.
3. Add other ingredients and put in a greased small casserole dish.
4. Bake 20–30 minutes at 375°F.
Tuna Salad
1 C Tuna 1/4 C + Pimientos
cut into pieces 1/2 C ripe
olives pitted + chopped 4
sliced hard cooked eggs.
moisten with creamy well
seasoned mayonnaise +
serve on lettuce leaf.
Back:
pp 1609-88
mrs paul
tuna
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# Tuna Salad
## Ingredients
- 1 cup tuna
- 1/4 cup + pimientos, cut into pieces
- 1/2 cup ripe olives, pitted and chopped
- 4 hard cooked eggs, sliced
- Creamy well-seasoned mayonnaise, to moisten
- Lettuce leaves, for serving
## Instructions
1. Combine tuna, pimientos cut into pieces, ripe olives (pitted and chopped), and sliced hard cooked eggs.
2. Moisten with creamy, well-seasoned mayonnaise.
3. Serve on lettuce leaf.
Takes 5 min.
and good! Tuna Jackstraw Casserole
1 4oz Can Shoestring potatoes
1 can cr. of mushroom soup
1 7oz can tuna (drained)
1 6 oz can evaporated milk
1 3oz can mushrooms (drained)
little jar of pimentos (drained)
pkg of frozen peas
Save 1 cup potatoes for top
Back:
Combine all ingredients and
bake uncovered at 375°
20-25 min
4-6 servings.
Really good!
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# Tuna Jackstraw Casserole
## Ingredients
- 1 4 oz can shoestring potatoes (reserve 1 cup for topping)
- 1 can cream of mushroom soup
- 1 7 oz can tuna, drained
- 1 6 oz can evaporated milk
- 1 3 oz can mushrooms, drained
- 1 small jar pimentos, drained
- 1 pkg frozen peas
## Topping
- 1 cup reserved shoestring potatoes
## Instructions
1. Combine all ingredients and pour into a baking dish.
2. Scatter reserved shoestring potatoes over the top.
3. Bake uncovered at 375° for 20–25 minutes.
4. Makes 4–6 servings.
