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“I turn leftover tuna casserole into macaroni salad in a jiffy,” Linda Teets of Kalispell, Montana writes. “To the chilled casserole, I add peas, celery, onion, salt, pepper and enough mayonnaise to make it creamy. I sometimes garnish the salad with hard-cooked eggs.”
When I make more pasta than my husband and I can eat, I freeze the leftovers. It’s simple to put…
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For a speedy surprise, add 1/2 cup of broken sugar-frosted cornflakes to your dough when making…
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