Ingredients:
1 cup mayo
1 egg beaten
2 tsp. curry powder
1/2 tsp. salt
1/2 tsp ground ginger
1 1/4 lb fish fillets
1 cup corn flake crumbs
Methods:
Lightly grease baking sheet with sides. Combine mayo through ginger. Spread or dip fillets in mixture and roll in crumbs. Bake at 425°F for 10-15 minutes or until fish flakes easily.
Ingredients:
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.