Start cooking pasta according to package directions. When pasta is halfway done, put the soup, vegetables, water and tuna in a pot under med-high heat.

Stir as it heats up. Gradually add the 1/2 cup shredded cheese. When mixture is simmering/bubbling gently, add the curry, pepper and salt to taste.

By this time the pasta should be cooked. Drain pasta, then add pasta to the tuna curry mix. Simmer for another few minutes and serve. OR put the mixture in a casserole dish, spread the additional 1/2 cup shredded cheese on top, and put in the pre-heated oven. Turn on the broiler. Cook for 3-5 minutes until cheese is browned on top, and serve.

Cook noodles according to package directions. Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.

In a large saucepan or Dutch oven, melt butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/3 cup Parmesan cheese until melted. Remove from the heat; stir in the sour cream mixture. Add the spinach, stuffing mix, bread crumbs and tuna; mix well.

Drain noodles and place in a 13-in. x 9-in. baking dish coated with cooking spray. Top with tuna mixture; sprinkle with remaining Parmesan cheese

Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through

Preheat oven to 350 degrees. Mix ingredients together, add 3 tbls slivered almonds and whole ripe olives.

Bake for 45 minutes.