Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 1:Saute onion in shortening until golden brown.

Step 2:Mix onion, milk, crumbs, eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large shallow baking dish.

Step 3:Mix soup, curry powder and paprika. Pour around tuna mounds. Top each mound with olive slices. Bake uncovered for 45 minutes at 350 F.

Step 1:Boil the noodles until tender. Drain. Mix noodles, soup and tuna meat together. Add salt and pepper to taste. Add cumin.

Step 2:Pour into buttered casserole dish. Sprinkle bread crumbs on top. Sprinkle paprika on top of bread crumbs. Preheat oven to 350 degrees F. Bake until top is toasty brown. 20-30 minutes.

Step 1:In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole, melt 2 tablespoons butter or margarine in Microwave Oven 30 seconds. Add celery, onion and green pepper to melted butter. Heat, uncovered, in Microwave Oven 3 minutes or until vegetables are tender.

Step 2:Combine remaining ingredients except 1/3 cup chow mein noodles with vegetables. Blend well. Top with 1/3 cup of chow mein noodles. Heat in Miicrowave Oven, uncovered, 10 minutes or until sauce bubbles.