ALL OF THE FOLLOWING RECIPIES CAN BE FOUND ON THE BRANDS WEBSITE:

Aunt Dot's Tuna Noodle Casserole

Dinner INGREDIENTS: 1 can (6 oz.) BUMBLE BEE tuna, drained 1/2 cup cashews, washed 1 can LA CHOY Chinese noodles 1/4 cup chopped onions 1 cup chopped celery 2 cans cream of chicken soup 1 can water (use sparingly...may require less) DIRECTIONS: Mix all ingredients in casserole dish and bake at 350°F for 45 minutes

Mac'n Cheese'n Tuna, Too Dinner Makes 4 Servings INGREDIENTS: 1 can (6 oz.) BUMBLE BEE Chunk White or Chunk Light Tuna in Water 2 green onions, thinly sliced (optional) 1 carton (7.25 oz.) macaroni and cheese mix 1/4 cup  BLUE BONNET margarine 1/3 cup milk DIRECTIONS: Open tuna can, discard lid. Hold a small wire mesh strainer or colander over an empty sink; dump can of tuna into strainer, hold over sink until all of the liquid has drained. (To be sure all of the liquid has drained, gently press on tuna in strainer with the back of a spoon.) Place tuna in a bowl; separate into bite-size pieces with a fork. Toss with green onions, (if using) set aside. Bring water to boil in a large saucepan; stir in macaroni noodles, boil 7 to 9 minutes. Drain noodles thoroughly, but do not rinse. Return to saucepan, stir in margarine until barely melted. Sprinkle with cheese sauce packet, stir in milk until sauce is creamy. Gently stir in tuna mixture until evenly coated. Quick Lasagna Skillet Fresh Italian sausage, tomatoes and cheese mixed with tender campanella pasta Prep Type: Boil-Simmer Prep Time: 20 Cooking Time: 20-30 minutes Makes: 5 servings (1-1/2 cups each) Ingredients 6  ounces dry campanella pasta, (1-1/2 cups) or other small shaped pasta, uncooked 1  pound  Italian sausage, casings removed 1  can (14.5 ounce)  Hunt's® Diced Tomatoes, undrained 1  cup (4 ounces) shredded mozzarella cheese Directions Cook pasta according to package directions. Brown sausage in large skillet over medium-high heat while pasta is cooking, stirring occasionally to crumble sausage; drain. Add diced tomatoes with their juice; mix well. Drain pasta. Add to sausage mixture; mix well. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 minutes, or until cheese is melted. Cooking Instructions Pasta Fact: Campanella pasta is a small shaped noodle resembling a miniature lasagna noodle; use noodles if not available. Meatball and Cheese Baked Ravioli Cheese-filled ravioli baked with meatballs and a savorygarlic-herb spaghetti sauce Prep Type: Bake Prep Time: 10 Cooking Time: 10-20 minutes Makes: 6 servings (1-1/2 cups each) Ingredients 1  package (24 ounces)  frozen cheese-filled ravioli 1  can (26 ounces)  Hunt's® Garlic & Herb Spaghetti Sauce 9  ounces  Armour® Meatballs, thawed PAM® Original No-Stick Cooking Spray 1  cup (4 ounces) shredded mozzarella cheese 1/4  cup chopped fresh basil leaves Directions Cook ravioli according to package directions. Meanwhile, heat spaghetti sauce and meatballs in medium saucepan over medium heat 5 minutes, or until hot. Spray 13x9-inch baking dish with cooking spray. Drain ravioli; place in even layer in prepared dish. Ladle meatball sauce over top; sprinkle with cheese. Cover with foil. Bake 15-20 minutes, or until cheese melts. Remove foil; garnish with basil. Skillet Mac 'n' Beef From: Campbell's Kitchen Prep/Cook Time: 25 minutes Serves: 4 This saucy pasta and ground beef dish uses ingredients you always have on hand, so it’s a perfect answer to “what’s for dinner?” Ingredients: 1 lb. ground beef 1 medium onion, chopped 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup OR 98% Fat Free Cream of Celery Soup 1/4 cup ketchup 1 tbsp. Worcestershire sauce 2 cups cooked corkscrew pasta Directions: COOK beef and onion in skillet until browned. Pour off fat. ADD soup, ketchup, Worcestershire and pasta. Heat through. TIP: Serve with green beans and Pepperidge Farm® Garlic Bread. For dessert serve fruit salad.   Campbell's® Cheesy Chicken & Rice Casserole From: Campbell's Kitchen Prep Time: 5 minutes Bake Time: 45 minutes Serves: 6 Ingredients: 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 2 cups fresh or frozen vegetables 1/2 tsp. onion powder 4 skinless, boneless chicken breast halves 1/2 cup shredded Cheddar cheese Directions: 1. Stir the soup, water, rice, vegetables and onion powder in a 12 x 8” shallow baking dish. 2. Top with chicken. Season chicken as desired. Cover. 3. Bake at 375°F. for 45 min. or until done. Top with cheese. TIP: Italian: In place of onion powder, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar. Mexican: In place of onion powder, use 1 tsp. chili powder. Substitute Mexican cheese blend for Cheddar. CORN MUFFIN MIX CREAMY CORN MUFFINS (Yield: 18 large muffins)   2 pkgs. "JIFFY" Corn Muffin Mix 2 eggs 1 can (12 oz.) cream style corn 1/4 cup vegetable oil 1/2 tsp. lemon juice 1/2 tsp. ground nutmeg 3/4 cup shredded cheddar cheese   Preheat oven to 375°. Grease one large muffin pan well, or use paper liners. Mix all ingredients together, blending well. Pour into prepared muffin pan, filling about 1/2 full. Bake for 22-28 minutes. Let cool before removing from pan.   MEXICAN CORN PIZZA  (Yield:  8-10 Servings)  1 pkg. "JIFFY" Corn Muffin Mix  1/4 cup flour 1 egg 3 Tbsp. milk 1/4 cup chili powder 1 tsp. parsley flakes 1 can chili without beans 2 cups shredded cheddar cheese  Preheat oven to 400°. Grease a 9" x 13" pan. Mix Corn Muffin Mix, flour, egg, milk, chili powder and parsley flakes together. Blend well. On floured surface, knead dough 10-15 times until easy to handle (use flour generously), dough will be soft. Roll dough into a rectangle to fit bottom of pan. Cut in several pieces to fit bottom of pan, press together to form a crust. Spread chili over crust and sprinkle with cheese. Bake for 15 - 20 minutes. Remove from oven, cut in squares. Let set 10 minutes. Serve warm. If desired, top may be sprinkled with onion, olives, green pepper and parmesan cheese.    BROCCOLI CORNBREAD  (Yield:  24 Servings)  2 pkgs. "JIFFY" Corn Muffin Mix  4 eggs  2 cups fresh or frozen broccoli chopped, thawed  2 Tbsp. butter  1 medium onion, chopped  1 cup cottage cheese  1/4 cup milk Preheat oven to 350°.  Grease a 9" x 13" pan.  Melt butter in skillet.  Sauté onion until tender, but not brown.  Blend all ingredients together well.  Pour into prepared pan.  Bake for 40 - 45 minutes, until lightly browned.