I know *my* tuna noodle casserole doesn't have cream of mushroom - I hate mushrooms.<BR><BR>However, Campbells also sells Cream of Celery, which is what I use for thickener base for whatever.

I did not grow up having to eat tuna noodle casserole, which may be one reason I actually like it. One of the legion of visceral TNC haters, my younger brother, Chris, recently told me, “I ...

In a large bowl, combine the noodles, celery and onion mixture, tuna, peas, milk, sour cream, soup, cheese, salt and pepper to taste, parsley, dill and Old Bay Seasoning. Toss well. 5 ...

Cheddar, sour cream and onion, jalapeño, barbecue, or dill pickle potato chips are all fun avenues you can take. Go for kettle-cooked varieties for the ultimate crunch factor. There is also no ...

1 cup low-sodium chicken broth or vegetable broth. 3/4 teaspoon salt. 1/4 teaspoon freshly ground black pepper. 4 6-ounce cans chunk light tuna in water, drained ...

The recipe serves 6. They’ll seem like smallish servings, but trust me - that lupini pasta is WAY more filling than regular pasta. In terms of carb count, each serving comes in at 19 grams of ...

1. Set the oven at 400 degrees. Have on hand a 10-inch skillet with a heatproof handle. 2. In the skillet, heat 1 tablespoon of the oil over medium heat.

Add onion and celery, season with salt, and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes. Slowly stir in milk until mixture is thickened, about 3 minutes.

Q: I end up making tuna casserole a few times a month because I tend to have all the ingredients in my kitchen and everyone really likes it. I'm tired of using the same old recipe with the cream ...

Bake at 350 degrees, until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler.