The Recipe Box

timeless-tastesTUNA LOAF

  • 1 c. Bisquick
  • 1/2 c. milk
  • 1 large egg
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 7 oz. can tuna
  • 1/4 c. grated cheese
  • 1 Tbsp. chopped onion
  • 1/8 c. chopped pimento (optional)
  • 1/8 c. chopped celery

Blend Bisquick, milk, egg, salt and pepper. Add other ingredients, beat until smooth. Spread in greased angel food pan. Sprinkle with cheese. Bake 30 minutes at 400º. Cream of mushroom soup may be used as a sauce.

SHRIMP AND RICE CASSEROLE

  • 2 c. cooked shrimp
  • Salt and taste
  • 1 pint half-n-half
  • 6 Tbsp. ketchup
  • 2 c. boiled rice
  • 1/4 tsp. tabasco sauce
  • 1 tsp. Worcestershire sauce
  • 2 Tbsp. butter

Melt butter, stir in rice and cream, add seasoning and shrimp, place in casserole. Bake in a shallow dish at 300° for one hour. May leave in slow oven for one hour.

TUNA BISCUIT DISH

  • 1 can tuna
  • 2 Tbsp. minced onion
  • 1 can Cheddar cheese soup
  • 1 tube refrigerated buttermilk biscuits
  • 1 c. milk

Arrange biscuits in an ungreased 9-by-9-inch pan. Mix the rest of the ingredients together and pour over the biscuits. Bake at 400° for 25 to 30 minutes. Biscuits will come to the top and brown.

ON THE SHELF HOTDISH

  • 4 oz. can shoestring potatoes
  • 1/4 c. size jar chopped pimento
  • 1 can cream of mushroom soup
  • 1 can tuna
  • 1 can sliced water chestnuts, drained
  • 3 oz. can mushrooms, drained

Layer in baking dish in order given, with some of the potatoes on the top. Bake at 375° for 25 minutes, uncovered.

HOT TUNA SANDWICHES

Butter 13-by-9-inch pan. Butter six slices of white bread, crusts removed and lay in pan. Cover each with a slice of cheese. Sprinkle two cans of drained tuna over top of bread. Cover with six slices of bread, crusts removed. Beat four eggs, add three cups milk, 1/4 teaspoon salt and pepper. Pour over top of bread, let stand in refrigerate overnight. Bake at 300° for one hour.

TUNA PATTIES

  • 1 (family size) can tuna
  • 3 to 4 crackers, or 2 Tbsp. flour
  • 1 large potato, grated
  • 1 egg
  • 1/4 c. chopped onion
  • Salt and pepper to taste

Mix all ingredients together, form into large patties. Fry in small amount of oil, brown on both sides.

TUNA CROQUETTES

  • 2 c. firm mashed potatoes
  • 1 egg, beaten
  • 2 cans tuna, drained
  • 2 tsp. prepared mustard

Mix and form, roll into crumbs. Place on buttered baking sheet. Bake at 450° for 15 minutes. Makes 9 or 10.

TUNA CASSEROLE

  • 1 can cheese soup
  • 1 can tuna
  • 1/2 c. milk
  • 1/4 c. chopped parsley
  • 2 c. cooked rice
  • 1 can mushrooms

Combine all ingredients, pour into 1 1/2 quart casserole. Top with 3/4 cup corn flake crumbs, mixed with 2 tablespoons melted butter. Bake in 425° oven for about 15 minutes. Serves six – eight.

VEGETABLE PIE

  • 1 (10 oz.) pkg. frozen chopped broccoli, drained well
  • 1 c. (4 oz.) shredded Cheddar cheese
  • 1/2 c. chopped onion
  • 3/4 c. Bisquick baking mix
  • 1/2 c. chopped green pepper
  • 1 1/2 c. milk
  • 3 eggs
  • 1 tsp. salt
  • 1/4 tsp. pepper

Mix broccoli, onion, green pepper and cheese in 9-inch pie plate. Beat remaining ingredients until smooth. Pour over top of vegetables. Bake until golden brown at 400° for 35 to 40 minutes. Use knife test for doneness.

POTLUCK VEGETABLE

  • 1 (17 oz.) can whole kernel corn
  • 1 (10 oz.) pkg. broccoli, cooked and drained
  • 1 (10 oz.) pkg. cauliflower, cooked and drained
  • 1 (17 oz.) can cream style corn
  • 1 (4 oz.) can sliced mushrooms
  • 2 c. shredded Cheddar cheese
  • 2 Tbsp. butter
  • 1 1/2 c. soft bread crumbs

Combine cream style corn, cheese and soup; fold in drained vegetables. Put into 12-by-7-by-2-inch pan. Top with bread crumbs and butter. Bake at 375° for 30 – 35 minutes or until hot.

CHEESY TUNA MAC

  • 1 pkg. (7 – 1/4 oz.) macaroni and cheese mix
  • 1/2 c. milk
  • 1 Tbsp. butter or margarine
  • 1 can (10-3/4 oz.) condensed cream of broccoli soup, undiluted
  • 1 can (6 oz.) tuna, drained and flaked
  • 3/4 c. frozen peas
  • 2 Tbsp. finely chopped onion
  • 1 Tbsp. process cheese sauce

Cook the macaroni according to package directions, drain. Stir in the milk, butter and contents of cheese packet. Add the soup, tuna, peas, onion and cheese sauce. Spoon into a greased 1-1/2 quart baking dish. Cover and bake at 350° for 20 minutes. Uncover, bake 5 – 10 minutes longer or until heated through. Makes 4 servings.

TUNA BAKE

  • 3 c. cooked elbow macaroni
  • 1 c. shredded Cheddar cheese
  • 1 – 6 oz. can tuna, drained
  • 1 – 10 3/4 oz. can cream of chicken soup
  • 1 1/2 c. French’s fried onions

Preheat oven to 350°. In a lightly greased 13-by-9-inch baking dish, combine cooked macaroni, drained tuna and cream of chicken soup. Mix well and top with shredded Cheddar cheese. Bake in oven for 25 minutes, until casserole is bubbly. Sprinkle with fried onions and bake for an additional 5 minutes. Serve hot. Makes 8 servings.

TUNA BURGERS

  • 1 can tuna, drained
  • 1 tsp. onion, minced
  • 2 hard boiled eggs
  • 2 Tbsp. pickles, chopped
  • 1/2 c. salad dressing
  • 1/2 c. Velveeta cheese, grated

Combine all ingredients, mix well. Put into unbuttered wiener or hamburger buns and wrap in foil. Bake at 350° for 20-25 minutes. Serves  6-8.