Tuna Cakes

Back before we realized that all my stomach aches growing up were from fish, I would gobble this simple dinner idea. Adapted from the Better Crocker Cookbook, 1983.

• ~6-7 Saltine Crackers
• 1 6.5oz Can Of Tuna, Drained
• 1 Egg
• 1 Teaspoon Worcestershire Sauce
• 1 Teaspoon Mustard
• ¼ Teaspoon Salt
• 1 Tablespoon Vegetable Oil

1. Mix crackers, tuna, egg, Worcestershire sauce, mustard and salt.
2. Shape mixture into 3 firm patties, each about ½ inch thick.
3. Fry patties in oil over medium heat until golden brown on both sides, 4-5 minutes.
4. Dip in mustard 

 3 Servings

Tuna (Or Chicken) Noodle Casserole

• 1 (8 Oz) Package Dried Egg Noodles
• 2 (7 Oz Each) Cans Of Tuna (Or 1-12 Oz Can Of Cooked Chicken), Drained
• 1 Can Cream of Mushroom or Cream Of Chicken Soup
• 1 C. Shredded Cheddar Cheese

1.)   Bring a large pot of water to boil. Add noodles. Cook noodles according to package directions. Drain.

2.)   Put noodles back into pot.

3.)   Add cans of tuna (or chicken) and can of creamed soup. Stir together. Add ½ can of water to mixture and stir.

4.)   Place in a greased 8x8x2 or 2 quart casserole dish.

5.)   Bake at 350°F for 25 minutes.

6.)   Add cheddar cheese. Bake for 5 more minutes.