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Tuna casserole comes in handy

January 31, 1980



For the pleasure of cooking and for natural flavor it is great to cook everything from scratch, but there are many times when there just isn't enough time in the schedule to do so. That's when quick recipes like tuna casseroles are handy.

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A word to the pennywise when buying tuna reminds us that tuna is priced by type

-- white is costlier than light.And by pack

-- according to the size of pieces.

Fancy, or solid-pack, tuna is most expensive, so save it for something special. Chunk tuna comes next -- a natural for casseroles, since the pieces hold their shape. Flaked tuna makes an ideal sandwich filling, because the fish is already in small pieces.

Choose the tuna that best fits your needs, and remember, all tuna is equally good no mater what the price. Tuna Tetrazzini 2 tablespoon chopped union 1 tablespoon butter or margarine 1 can (10 3/4 ounces) condensed cream of mushroom soup 1/i cup water 1/2 cup shredded sharp Cheddar cheese 1 can (about 7 ounces) tuna, drained and flaked 2 tablespoons diced pimento 1 tablespoon chopped parsley 2 cups cooked spaghetti

In a saucepan cook onion in butter until soft. Blend in soup, water, and cheese.Cook over low heat until cheese melts; stir occasionally. Add tuna, pimento, parsley, and spaghetti. Heat, stirring occasionally. Makes about 3 1/2 cups.