Time 35m Yield 6 Number Of Ingredients 8 Steps:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 425 degrees F (220 degrees C). In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal., In a small bowl, combine the remaining ingredients. Spoon across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible)., Bake 15-20 minutes or until golden brown and heated through.
Time 45m Yield 8 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Filling: Beat egg slightly; set aside 2 T egg. Stir tuna, onion, cheese, parsley, celery salt, and pepper into remaining egg. (You can do this part ahead and keep in refrigerator until ready to use.) Dough: Stir baking mix& water to a soft dough. Knead 5 times on a floured cloth covered board. (I just do this on a floured surface.) Roll out into a rectangle. Spread with filling. Roll up to make a long roll. Place sealed edge down on greased baking sheet. (I make a circle or a half-circle.) With scissors, make cuts 2/3 deep at 1"-2" intervals. (I slightly turn each piece to show filling.) Brush top with reserved egg. Bake at 375F for 25-30 minutes. Meanwhile, make cheese sauce. Cheese Sauce: Melt butter over low heat. Blend in baking mix, salt, and pepper. Cook over low heat, stirring, until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in cheese until melted. (I rarely bring this to a boil. I just make sure it’s nice and hot, bringing the heat up slowly. Maybe it’s my own quirk, but I don’t scorch the milk that way. I slice the tuna ring and serve the slices and pass the cheese sauce. This is so yummy!).
Time 30m Yield 1 meal, 4 serving(s) Number Of Ingredients 8 Steps:
Unroll crescent dough and seperate into triangles. Place dough on an ungreased 12 inch pizza pan forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. Lightly press wide ends together. In a small bowl, combine the remaining ingredients. Spoon over wide ends of ring. Fold points over filling and tuck under wide ends(filling will be visible). Bake at 375 degrees for 15-20 minutes or until golden brown, and filling is hot.
Time 1h Yield 6 Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Measure 2 tablespoons of the beaten egg into a small bowl and set aside. Mix remaining egg, tuna, onion, 1/2 cup Cheddar cheese, parsley, celery salt, 1/4 teaspoon black pepper together in a large bowl. Stir 2 cups baking mix and cold water together to form a soft dough. Cover a cutting board with cheesecloth and lightly dust with flour. Turn dough out onto the prepared cutting board and knead 5 times. Roll into a 15x10-inch rectangle. Spread tuna mixture over the dough. Roll, beginning at one of the long side, into a cylinder; transfer to the prepared baking sheet with the sealed edge down. Shape the cylinder into a ring and pinch the ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Brush top with reserved egg. Bake in preheated oven until the outside is golden brown, 25 to 30 minutes. Melt butter in a saucepan over low heat. Beat 1/4 cup baking mix, salt, and 1/4 teaspoon pepper into the butter; cook until smooth and bubbly, about 5 minutes. Remove saucepan from heat and stir milk into the butter mixture until smoothly incorporated. Bring the mixture to a boil, stirring continually; cook at a boil for 1 minute; remove from heat and stir 1 cup Cheddar cheese into the mixture until melted. Pour over the tuna ring casserole to serve.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Cook noodles according to package directions (I find that 12 minutes is perfect, especially when using them in a casserole where there will be additional cooking). While the noodles are cooking, heat butter in medium frying pan and cook onions until tender but not brown. (Butter gives the recipe more taste but a non-stick spray can be used in place of butter. I don’t recommend margarine- it doesn’t melt properly.). Add soup, milk and cheese; heat and stir. Add tuna, mushrooms, olives, parsley and lemon juice. Stir well and heat through. Stir 1/2 of the cooked noodles into the tuna mixture. Mix well. Add more or all of the noodles as desired (the more noodles, the thicker the casserole consistency). Pour mixture into 2 qt casserole dish. (If doubling the recipe, use a 9"x13" pan.). Sprinkle top with remaining Parmesan cheese and the paprika. Bake at 350 degrees for 30 minutes. (Watch that noodles don’t burn– may need to cook only 20 minutes depending on your oven). Before removing from oven, sprinkle top with onion rings and bake an additional 5 minutes. Watch that the onion rings don’t burn.
Time 1h Yield 6 Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Measure 2 tablespoons of the beaten egg into a small bowl and set aside. Mix remaining egg, tuna, onion, 1/2 cup Cheddar cheese, parsley, celery salt, 1/4 teaspoon black pepper together in a large bowl. Stir 2 cups baking mix and cold water together to form a soft dough. Cover a cutting board with cheesecloth and lightly dust with flour. Turn dough out onto the prepared cutting board and knead 5 times. Roll into a 15x10-inch rectangle. Spread tuna mixture over the dough. Roll, beginning at one of the long side, into a cylinder; transfer to the prepared baking sheet with the sealed edge down. Shape the cylinder into a ring and pinch the ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Brush top with reserved egg. Bake in preheated oven until the outside is golden brown, 25 to 30 minutes. Melt butter in a saucepan over low heat. Beat 1/4 cup baking mix, salt, and 1/4 teaspoon pepper into the butter; cook until smooth and bubbly, about 5 minutes. Remove saucepan from heat and stir milk into the butter mixture until smoothly incorporated. Bring the mixture to a boil, stirring continually; cook at a boil for 1 minute; remove from heat and stir 1 cup Cheddar cheese into the mixture until melted. Pour over the tuna ring casserole to serve.
