Try out all three versions of Tuna Casserole to spice up the traditional dish.

Noodle and Tuna Casserole

1 6-ounce package noodles
1 can tuna
1 can cream of mushroom soup
Cheese
Vegetables (optional)

Cook noodles according to package directions; drain. Mix in can of tuna and cream of mushroom soup. Add cheese and vegetables, if desired.

Dolores Florian
Ord

Tuna Dish

11⁄2 cups macaroni or spaghetti
1 6-ounce can tuna, drained and flaked
1 cup shredded cheese (Velveeta or cheddar)
1 tablespoon chopped onion
Salt and pepper, to taste
2 cups milk
Buttered cracker crumbs

Cook pasta according to package directions. Preheat oven to 350 degrees F. Meanwhile, combine remaining ingredients (except cracker crumbs) and combine with cooked pasta. Pour into casserole dish and top with cracker crumbs. Bake about 30 minutes or until crumbs are slightly browned.

Wilma Apperson
Loup City

Seven Seas Casserole

1 101⁄2-ounce can condensed cream of celery soup
11⁄3 cups water
1⁄4 teaspoon salt
1⁄2 cup finely chopped onion
Dash of pepper
11⁄3 cups quick-cooking rice, uncooked
11⁄2 cups cooked peas (optional)
1 7-ounce can tuna, drained and flaked
1⁄2 cup grated cheddar cheese
Pimento strips, for garnish (optional)

Preheat oven to 375 degrees F.

Combine soup, water, salt, onion and pepper in large saucepan. Bring to a boil, stirring occasionally.

Pour half of mixture into a greased 11⁄2-quart casserole dish.

Top with the uncooked rice, peas and tuna. Add with remaining soup and sprinkle with grated cheese.

Cover casserole and bake for 20 to 25 minutes, cutting through mixture with knife about halfway through baking time.

Garnish with pimento strips before serving, if desired. Makes 4 servings.

Sharlene Feely
Blue Hill