WESTERN MAC CASSEROLE

1 pkg. macaroni & cheese dinner, prepared as directed.

Brown & cook until tender:

            1 lb. hamburger                      

1/2 cup sliced celery

1/4 cup chopped pepper

1/4 cup chopped onion

Stir in:

            1 can corn, drained

            1/4 cup water

            1 can tomato sauce

            1 tsp. salt

Add macaroni dinner.  Mix well.  Put into 2 qt. casserole dish.  Bake at 350º for 15-20 minutes.

TUNA TOMATO CASSEROLE

2 cans (6 oz.) tuna, drained               

1 cup mayonnaise

1 small onion, finely chopped

1/4 tsp. salt

1/4 tsp. black pepper

1 - 12 oz. bag wide egg noodles, cooked

8-10 plum tomatoes, 1/4 inch slices

1 cup shredded Cheddar or Mozzarella

Combine tuna, mayonnaise, onion, salt, and pepper in medium bowl.  Mix well and set aside.  Prepare noodles according to package directions, cooking just until tender.  Drain noodles and return to pot.  Add tuna mixture to noodles; stir until well combined.

Layer 1/2 noodle mixture, 1/2 tomatoes and 1/2 cheese in 9 x 13 baking dish.  Press down slightly.  Repeat layers with remaining ingredients.  Bake at 375º for 20 minutes or until cheese is melted and casserole is heated through.

TUNA NOODLE CASSEROLE

3 cups uncooked wide egg noodles

1 1/4 cups (5 oz.) Cheddar cheese, shredded & divided

1 (10¾ oz.) can cream of mushroom soup

1 (8.5 oz.) can sweet peas, drained

1 (6 oz.) can tuna in water, drained & flaked

1 (5 oz.) can evaporated milk

1/3 cup finely chopped onion

1/2 tsp. pepper

1 cup tiny fish-shaped crackers

Preheat oven to 350°.  Cook noodles according to package directions; drain.  Stir together cooked noodles, 1 cup cheese, soup, and next 5 ingredients in a bowl; pour into a lightly greased 1½ qt. baking dish.

Bake, covered, at 350° for 30 minutes.  Uncover and sprinkle with remaining cheese and crackers.  Bake 5 more minutes or until thoroughly heated.

BREAKFAST IN A PAN

3 cups frozen hash browns           

1 1/2 cups sharp Cheddar cheese

1 small onion, chopped

Bacon or sausage, cooked, drained, and crumpled

1 small can mushrooms

10 eggs

3 Tbsp. milk

1/2 tsp. salt

1/2 tsp. pepper

Grease baking dish.  Lay potatoes on bottom.  Top with grated cheese and onions.  Arrange cooked meat and mushrooms on top.  Beat eggs with milk, salt and pepper.  Pour on top.  Bake at 350º for 40 minutes or until set.

HAM 'N' SWISS ROLLS

1 tube (8 oz.) refrigerated crescent rolls

1 cup diced fully cooked ham

3/4 cup finely shredded Swiss cheese

1 1/2 tsp. prepared mustard

1 tsp. finely chopped onion

Separate crescent rolls into eight triangles.  Combine ham, cheese, mustard and onion; place 2 tablespoons in the center of each triangle.  Fold points toward center and pinch edges to seal.

Place the rolls on a lightly greased baking sheet.  Bake at 375° for 11-13 minutes or until lightly browned.

TUNA CAKES

2 cans (6 oz.) tuna, drained & flaked 

1/2 cup chopped onion

2/3 cup Miracle Whip              

1/2 cup chopped green pepper

1/2 cup seasoned bread crumbs

Mix all ingredients together.  Shape into 12 patties.

Cook in skillet on medium-high heat 2-3 minutes or until golden brown, turning occasionally.

DILLY TUNA APPETIZER

1 can (6 oz.) tuna, drained & flaked   

1 tsp. dill weed

1/3 cup Miracle Whip              

1/4 cup chopped onion

1/4 cup chopped green pepper

Mix all ingredients together.  Top cracker with thin cucumber slice and 1 Tbsp. tuna salad.  Broil 1 to 2 minutes or until bubbling, if desired.  Top with fresh dill sprig.