Recipe: Chinese Style Tuna Casserole (3)

None of these use Veg-All but I don't see why you can't replace the veggies with it.

Chinese Style Tuna Casserole

1 (14 oz.) can mixed Chinese vegetables, drained
1 (10 3/4 oz.) can cream of mushroom soup
3/4 c. celery, cut in 1/4-inch diagonal slices
1 Tbsp. soy sauce
1/4 tsp. pepper
1 (9 1/4 oz.) can tuna, drained and flaked
1 (3 oz.) can chow mein noodles

Heat oven to 350 degrees. Mix all ingredients, except noodles, in ungreased 1 1/4 quart casserole. Sprinkle noodles on top. Bake uncovered until contents are bubbly and noodles are golden brown, 40 to 45 minutes. Yields 4 servings.

Chinese Tuna Casserole

large can water-packed tuna
1 can cream of mushroom soup
1/2 can milk
large can chow mein noodles
1 can Chinese vegetables or
1/2 bag frozen vegetables

Grease a casserole dish. Mix tuna with mushroom soup that has been mixed with the 1/2 can of milk in a separate bowl. Layer ingredients in the casserole, first tuna, then vegetables, then chow mein noodles and layer ingredients again in same order. Bake 45 minutes to 1 hour in 350 degrees oven.

Tuna Casserole

1 can cream of chicken soup
1 (6.5 oz.) can tuna
1 can chow mein noodles
1 can chow mein vegetables
1 can milk

Scald milk. Drain vegetables and tuna. Combine and bake at 350 degrees for 1 hour. Serves 4 to 6