Cold Tuna Noodles Food

TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
• Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
• Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
• Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.

COLD MACARONI AND TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• Put frozen peas into a colander and rinse with hot water; drain well.
• Place the macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put the tuna in the bowl, flaking it apart.
• Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.

COLD TUNA & SHELLS SALAD

Steps:

• Cook the the pasta noodles, drain and set in the fridge to chill. Don't worry about them sticking together they'll separate once you start mixing (spread them out on a cook sheet for less sticking and for a quick chill put them in the freezer for about 10 minutes).
• Cut up the cheese into bite size pieces and set a side.
• Drain the tuna and set aside.
• In a large (about 4-qt) bowl divide the pasta in half and mix in 1/2 the tuna, cheese, mayo and pickle relish.
• After it's well mixed add the rest of the ingredients leaving out the paprika.
• Once everything is mixed well add the paprika (it's just for color).
• Depending on your taste you might want to add more mayo, paprika, or pickle relish.
• I usually add more mayo the next day. Chill for 10-20 minutes in the fridge and serve.

COLD TUNA SALAD

Steps:

• Cook macaroni according to directions, drain.
• In large bowl add macaroni and remaining ingredients.
• Mix well.
• Refrigerate till chilled or cold,.
• As it sits in the refrigerater, the noodles "absorb" some of the mayonnaise and you might want to add alittle more before serving.

QUICK N EASY TUNA AND NOODLES

Steps:

• Boil noodles according to the directions on package. Drain noodles then place back into pot.
• Add to the noodles drained tuna, cream of chicken soup,butter,salt and pepper.
• Stir till mixed and put back on stove and heat.
• once heated serve.

COLD TUNA MACARONI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, tomatoes, celery and tuna.
• Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

TUNA-MACARONI SALAD

Steps:

• Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain.
• In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.

COLD TUNA NOODLE CASSEROLE WITH PEAS AND DILL

Steps:

• In a large bowl add the cooked noodles, 1 1/4 cups mayo, salt, pepper, peas, green onions*, and dill. Mix until combined.
• Using a fork, gently flake the tuna from the can trying to leave some chunks. Gently mix.
• Cover and chill for at least one hour. *Note: noodles will suck up the mayo as it chills. If need be add up to 1/4 cup more mayo per your likeness.

COLD TUNA NOODLES

Steps:

• Cook noodles according to package directions.
• While noodles are boiling, whisk Miracle Whip, ketchup, milk, and chili powder together in a bowl to make the dressing.
• Strain noodles and rinse to cool.
• In a large bowl, combine dressing, tuna, peas, mushrooms, onions, and noodles.
• Refrigerate for 1 hour before serving.

TUNA PASTA (COLD)

Steps:

• Bring water and oil to a boil. Add noodles and cook per package directions. Drain and rinse under cold water to cool.
• Place cooled and drained noodles in a large mixing bowl. Add peas, tuna, yellow onion, miracle whip, mayonnaise, salt, and ground black pepper. Stir to combine.
• Cover the bowl with plastic wrap and refrigerate 1 hour, or until ready to serve.
• Serve and enjoy!

HEALTHY PASTA TUNA SALAD

Steps:

• In a glass jar, add all the ingredients mentioned under salad dressing. Close the lid and shake until the mixture thickens and looks creamy.
• Drain excess liquid from tuna in a colander.
• In a big salad bowl add cooked pasta, halved cherry tomatoes, chopped cucumber, chopped Onion, Tunna, Chopped pickle, parsley.
• Drizzle the dressing on top. Toss everything well.
• Serve immediately or refrigerate and serve it cold.

TUNA AND NOODLES

Steps:

• Heat water to it's boiling point.
• Once boiling, place pasta or noodle in water and boil for 6 minutes.
• Strain noodles and place back in original pot.
• Place all canned ingredients into your noodles making sure to drain the liquids from the peas, mushrooms and tuna and stir.
• Then, enjoy!

TUNA NOODLE CASSEROLE (COLD)

Steps:

• Cook pasta until al dente
• Drain, and rinse with cold water to cool noodles
• Drain Tuna and place into bowl
• Add miracle whip, mustard and spices
• Stir to combine
• Add noodles, mix well.
• Add peas and fold in gently
• Add Grape tomatoes just before serving
• Makes 8 1 Cup Servings