1 (12-ounce) package STOUFFER’S® Macaroni and Cheese, defrosted
1 (6-ounce) tuna, drained
1/2 cup frozen peas
3/4 cup crushed potato chips
1/8 teaspoon paprika

Methods:

1. Preheat oven to 400°F (205°C).
2. Combine Macaroni and Cheese, tuna and peas in medium bowl.Transfer to 8-inch-square baking pan top with chips and paprika.
3. Bake for 25 to 30 minutes or until bubbly around edges.

Try this wonderful light, delicate Spanish entrée; it’s very flavorful as well as colorful.

Ingredients
2 tablespoons each dried white wine and minced fresh parsley
2 teaspoons olive oil
1 teaspoon each lemon juice and drained capers
two garlic cloves, minced
10 ounces boneless tuna steaks
one very small eggplant (about 6 ounces)
one each medium red and green bell pepper
one small onion (about 3 ounces), peeled and ends removed
three large plum tomatoes, blanched, peeled, seeded, and cut into 1 x 0.25″ strips

How to prepare
In a medium bowl combine wine, parsley, oil, lemon juice, capers, and garlic; add tuna and turn to coat with marinade. Cover with plastic wrap and refrigerate for one hour.
On baking sheet, broil eggplant, peppers, and onion 3 inches from heat source, turning frequently, until vegetables are charred on all sides. Remove from broiler and let stand until cool enough to handle.
Preheat oven to 350°. Fit strainer into small ball and peel eggplant and peppers over bowl, allowing juice from vegetables to drip into bowl; remove and discard stem ends and seeds from peppers. Cut eggplant and peppers into 2″ x 0.25″ strips; remove charred layer from onion and cut onion into wedges. Drain tuna, reserving marinade. Transfer broiled vegetables with juices to 8 x 8 x 2″ baking pan; add tomatoes and reserve marinade. Bake until vegetables are heated, 10 to 15 min.; set aside and keep warm.
Turn oven control to broil. On rack in broiling pan broil tuna, turning once until fish begins to brown, 4 to 5 min. on each side. Transfer to serving plate, pour any juices from bottom of broiling pan over tuna, and serve with baked vegetables.

1 (8-ounce) package fine egg noodles
1 (1.4-ounce) envelope dry onion soup mix
1 1/2 cups milk
1 (10-ounce) package frozen peas and carrots
1 (6.5-ounce) can tuna, drained
1 cup shredded cheddar cheese

Methods:

1. Preheat oven to 350°F.Spray a 2-quart casserole dish with vegetable cooking spray.
2. Prepare noodles according to package directions rinse with cold water and drain well.
3. In a large bowl, blend dry onion soup mix with milk stir in frozen peas and carrots, cooked noodles and tuna. Spread evenly into prepared casserole dish and top with cheese. Bake for 30 minutes, or until hot and bubbly. Serve warm.

How visitors found this page:

• foods recipes fish

4 strips of bacon, diced
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 (6-ounce) cans tuna packed in spring water
2 *15-ounce) cans whole tomatoes
1 (10-ounce) package frozen okra
1/4 cup chopped flat-leaf parsley
1 cup uncooked rice
1 bay leaf
1 teaspoon chicken base or bouillon granules
1 tablespoon Worcestershire sauce

Methods:

1. In a large kettle, cook 4 diced strips of bacon until crisp. Add chopped onion, chopped celery, and chopped green bell pepper cook until tender. Drain.
2. Drain tuna, reserving the liquid. Add water to the reserved liquid to make 1 cup stir into the bacon mixture. Add whole tomatoes, frozen okra, chopped parsley, rice, bay leaf, chicken base or bouillon, and worcestershire sauce. Mix well, bring to a boil cover reduce the heat and simmer for 20 to 25 minutes. Remove the bay leaf and stir in the tuna.