Tuna w/ Cream Cheese Sandwiches

• 8 oz. cream cheese
• 2 T. cocktail sauce, chili sauce or ketchup
• 2 T. chopped, fresh parsley
• 2 T. finely minced onion
• 1/2 tsp. dried dill weed
• 1/2 tsp. hot red pepper sauce
• 2 (6 oz.) cans water-packed tuna, drained

Combine all ingredients together well (best if you use an electric mixer). Refrigerate for at least 4 hours, best overnight. Serve on buttered dark bread, such as pumpernickel.

Our Favorite Tuna Casserole

• 6 oz. pasta, any shape
• 1 c. frozen sweet peas
• 1 can cream-of-something soup
• 1/2 c. milk
• 6 oz. can tuna, drained
• 1 small onion, chopped
• 6 slices cheese, your favorite (we like a combination of hot pepper and muenster)

Boil the pasta just until al dente, adding peas during the last minute or so. Drain.


Saute the onion in a little olive oil.


Whisk together cream soup and milk. Combine with remaining ingredients and pour into a greased 9X9 casserole. Bake for 30 minutes at 350, or until bubbly.


Notes: Add some crushed potato chips or buttered bread crumbs on top before baking for crunch.  Recipe easily doubled to fill a 13X9 pan.