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*****************TUNA TETRAZZINI
8-12 oz. pkg. broad noodles
3/4 cube butter
1 lg. onion, finely chopped
1 can cream of mushroom soup
1 can evaporated milk
2 sm. or 1 lg. can tuna, drained
1/3 c. grated Parmesan cheese
1 sm. can black olives, either chopped or pitted
2 1/2 oz. sliced mushrooms
Cook noodles in boiling water, do not cook until done, just until they are soft, about 7 minutes. Drain, but do not run under water. Sauté the onion until glazed in the butter. Add the soup and evaporated milk, stir up.
Then add the cheese, stir again. Put in the mushrooms. Break up the tuna into bite-size pieces and fold that into the rest of the ingredients, and warm everything up. Add the olives, noodles, and mix gently. Pop into a 1 1/2 or 2 quart casserole dish. Sprinkle generously with Parmesan cheese. Sprinkle with paprika. Bake for 1 hour in a 375 degree oven. Do not cover.
******Beef Stroganoff Casserole
Ingredients
1 lb. Ground beef
1 can Cream of mushroom soup; condensed
8 oz. Sour cream
1 can (small) black olives; sliced
1 can (small) mushroom stems and pieces
12 oz. Egg noodles
Directions
Cook egg noodles according to directions and set aside. Cook ground beef until it is no longer pink. Drain off grease. Add soup, sour cream, olives, mushrooms, and noodles and cook until heated through.