Tuna Noodle

1 (12 ounce) package egg noodles, cooked
2 (12 1/2 ounce) cans tuna in water
1 cup green onion, chopped
3 hard-boiled eggs, chopped
4 tablespoons light mayonnaise (add more if desired)
1 teaspoon season salt
1 teaspoon ground pepper
2 tablespoons dill relish or 2 tablespoons chopped dill pickles
1 cup celery, chopped
Directions:

Boil water in a 5 quart pan and cook egg noodles to al dente.
Drain and let cool. (I refrigerate while preparing the rest)
Drain Tuna and combine with onion, celery mayonnaise, dill pickle relish add chopped boiled eggs. Mix well.
Add season salt and ground pepper and mix well.
Taste. Add more seasoning or mayonnaise to your liking.
Best if chilled for at least 1 hour.
courtesy of food.com

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