Ingredients:

1/2 cup purchased Alfredo pasta sauce
2 eggs
1 garlic clove, finely chopped
4 cups cooked tricolor rotelle pasta
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (6 ounces) tuna, drained
1 cup seasoned croutons

Methods:

Heat oven to 350*F.Mix Alfredo sauce, eggs and garlic in ungreased square baking dish, 8×8x2 inches.Stir in pasta, broccoli and tuna.Press lightly in baking dish.Cover and bake about 20 minutes or until set.Sprinkle with croutons.

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Ingredients:

* 4 portions rotini whole wheat pasta (about 8 oz cooked)
* 2 cans (6oz) Albacore tuna, water packed, drained
* 1 an (10oz) low fat, reduced sodium cream of mushroom soup, condensed
* 1/2 cup skim milk
* 1 cup frozen peas (I used a can of peas and carrot)

Directions

1. Preheat oven 350°F.
2. Prepare rotini according to its directions.
3. Lightly coat a 8×8″ Baking dish with cooking spray.
4. Place cooked pasta in baking dish and add tuna, soup, milk, and peas; Mix well.
5. Bake uncovered until the casserole begins to bubble.
6. About 20 minutes.
7. Remove from oven and divide into 4 portions.

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Ingredients:

* 2 cans (6 to 6 1/2 oz) water-packed tuna, drained (or 1 lb. Fresh skinless, boneless tuna steaks)
* 2 tablespoons lemon juice (if using fresh tuna)
* 8 oz. Wide egg noodles
* 4 tablespoons unsalted butter
* 8 oz. Mushrooms, sliced
* 1/3 cup all-purpose flour
* 2 cups low-fat milk
* 2 tablespoons cornstarch
* 1 bottle (8 oz) clam juice or 1 cup fish stock
* 1/4 cup dry white wine
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 grated nutmeg
* 2 tablespoons snipped fresh dill or 1 teaspoon dried oregano, crumbled
* 3 tablespoons breadcrumbs

Directions

1. Heat oven to 425°F.
2. Grease shallow 9″ Casserole.
3. (If using fresh tuna, cut tuna steaks into sticks about 1/2″ Thick and 2″ Long,
4. Toss with lemon juice and refrigerate)
5. Start cooking noodles according to package directions.
6. Meanwhile, melt 1 tablespoon butter in large skillet over medium heat.
7. Add mushrooms and cook without stirring, 1 to 2 minutes, until browned.
8. Stir and add 1 tablespoon water; Cook 1 minute until tender.
9. Melt remaining butter in medium saucepan over medium heat.
10. Stir in flour and cook, stirring, 1 minute.
11. Stir in milk and bring to simmer, stirring constantly.
12. Stir together cornstarch, clam juice, and wine.
13. Pour into sauce, stirring constantly; Add salt, pepper, and nutmeg.
14. Simmer 2 to 3 minutes until thickened.
15. Combine noodles with sauce, tuna, and mushrooms.
16. Add dill and transfer to casserole; Top with breadcrumbs.
17. Bake 20 minutes until bubbly.
18. Let stand 10 minutes before serving.

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Ingredients:

1 (12-ounce) package STOUFFER’S® Spinach Soufflé, defrosted according to package directions
2 large eggs, lightly beaten
2 tablespoons minced dry onion
1/2 cup buttermilk
1 (6.5-ounce) can tuna, drained
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
1 small tomato, sliced thinly

Methods:

1. Preheat oven to 350°F.Grease an 8-inch square baking dish.
2. Combine spinach soufflé, eggs, onion and buttermilk in a medium bowl mix well.Fold in tuna and cottage cheese transfer to prepared baking dish.
3. Bake for 35 minutes.Top with tomato and cheese bake for an additional 10 to 15 minutes or until set and cheese is lightly browned.

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Ingredients:

5 ounces crispy chow mein noodles
2 (6-ounce) cans tuna, drained, water-packed
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1 cup finely chopped celery
1/4 cup water
4 ounces cashews
1/4 cup finely chopped onion

Methods:

1. Preheat oven to 325°F.
2. Reserve half cup of chow mein noodles set aside.
3. Combine remaining noodles with tuna, soup, celery, water, cashews and onion in a large bowl. Pour into a 1 1/2quart baking dish. Top with reserved noodles cover.
4. Bake at 325°F. oven 40 minutes. Serve bubbling hot.

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