1 Pkg (7 oz) Elbow Macaroni
1 Pkg White Albacore Tuna in Water
1 Can Chicken Broth (13 oz)
Velveeta Cheese, 12 oz, cut up
1 Pkg Frozen Chopped Brocolli (10 oz)

Boil broth, cook macaroni in broth, covered for 10 minutes
Don't drain
Add Velveeta and thawed brocolli
Spoon into buttered casserole dish
Top with buttered onion cracker crumbs
Bake 325' for 30 minutes

Cracker topping:
Get out your hammer!
Put onion crackers in plastic bag, crush
Mix them with 2 TBSP Melted Butter (1 sleeve crackers)

1 Lg Pkg White Albacore Tuna
1 8 oz jar Cheez Whiz
3 TBSP Chives
1/4 tsp Curry Powder
2 TBSP Minced Dried Onion
1/4 Cup Miracle Whip
6 English muffins, split

Mix half the cheez whiz with the Miracle Whip
Add seasonings. Mix in tuna, and spread on muffin halves
(put them on a foil lined cookie sheet)
Top each with a little blop of cheez whiz
Broil for 3-4 minutes, until brown on top

2 Pillsbury refrigerated buttermilk biscuits
1 1/2 cups Green Giant® frozen Alfredo vegetables (from 24-oz bag)
1 can (6 oz) albacore tuna, drained
Lots more Alfredo sauce than this picture shows

Heat oven to 350°F. Bake biscuits as directed on package.

Make the sauce:
Melt 2 TBSP butter
Whisk in:
1 1/2 Cup Heavy Cream
1/2 Cup Parmesan Cheese

Meanwhile, in microwavable bowl, microwave vegetables as directed on package. Add tuna and Alfredo sauce; mix well. Microwave on High 2 to 3 minutes or until hot, stirring once.
Pour over cooked biscuits