Tuna Casserole

Posted by on October 13, 2011 No comments

Ingredients

  • 1 large bag of egg noodles
  • 1/2 cup of frozen peas (or 1/2 cup of frozen peas and carrots)
  • 2 cans of tuna
  • 1 cup shredded cheese
  • 2 cans cream of mushroom (or 1 can of cream of mushroom and 1 can of cream of celery)

Preparation

  1. Bring on large pot to a boil. Pour the egg noodles in and let sit until tender, stirring occasionally
  2. Preheat over to 400 degrees
  3. In a large bowl mix together frozen peas, tuna, and cans of cream of mushroom.
  4. Once noodles are tender drain and add to mixture in the large bowl. Mix until noodles and thoroughly coated.
  5. Pour noodles into a 9×13 casserole dish and cover with cheese.
  6. Place in oven for 15-20 minutes, serve hot
Note
- serves 6
- you can also take lays original chips and crunch them into fine pieces then sprinkle them on top. This give a slight crunch and slightly salty taste.

 

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Hearty Ham Casserole

Posted by on October 13, 2011 No comments

Ingredients

  • 2 cups potatoes, cubed
  • 2 cups cooked ham, cubed
  • 1  can whole kernel corn, drained
  • 2 tablespoons finely minced fresh parley
  • 1/4 cup butter
  • 1 tablespoon chopped onions
  • 1/3 cup all purpose flour
  • 1 3/4 cups milk
  • 1/8 teaspoon ground black pepper
  • 4 ounces processed cheese food, shredded

Preparations

  1. Preheat oven to 350 degrees
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes drain and cool
  3. Combine potatoes, ham, corn, and parsley, set aside
  4. In a sauce pan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.
  5. Pour into greased 11×7 baking dish. Cover and bake for 25 minutes. Uncover sprinkle with cheese and bake 5-10 minutes longer until cheese melts.
Note -Serves 4-6

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Hamburger Buddy

Posted by on October 12, 2011 No comments

Ingredients

  • 3 cloves garlic, crushed and peeled
  • 2 medium carrots, cut into 2 inch pieces
  • 8 ounces white mushrooms, large ones cut in half
  • 1 half onion, cut into 2 inch pieces
  • 1 pound 90% lean ground beef
  • 2 teaspoons dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups water
  • 1 (14 ounce) can reduced sodium beef broth
  • 8 ounces whole wheat elbow noddles
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all purpose flour
  • 1/2 cup reduced fat sour cream

Preparation

  1. Fit a food processor with the steel blade attachment. Drop in garlic and process until minced, then add carrots and mushrooms and process until finely chopped. Add onion and pulse until roughly chopped.
  2. Cook beef in a large straight-sided skillet, breaking it up with wooden spoon until no longer pink. Stir in chopped vegetables, thyme, salt and pepper and cook stirring often, until vegetables start to soften and mushrooms release there juices, 5 to 7 minutes.
  3. Stir in water 1  1/2 cup broth, noodles and sauce, bring to a boil. Cover reduce heat to medium and cook, stirring occasionally, until pasta is tender, 8 to 10 minutes.
  4. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth, stir into the hamburger mixture stir in sour cream, simmer, stirring often until sauce thickens about 2 minutes.
Note – serve 4

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Baked Mac and Cheese

Posted by on October 12, 2011 No comments

Ingredients

  • 3 tablespoons plain dry breadcrumbs
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon paprika
  • 1 (10 ounce) package frozen spinach, thawed
  • 1 3/4 cups low fat milk divided
  • 3 tablespoons all purpose flour
  • 2 cups shredded extra sharp cheddar cheese
  • 1 cup low fat cottage cheese
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 8 ounces whole wheat elbow macaroni
Preparation
  1. Put a large pot of water on to boil. Preheat oven to 450 degrees. Coat a 8 inch square baking dish with cooking spray
  2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine mesh strainer and press out excess moisture.
  3. Heat 1 1/2 cups of milk in a large heavy saucepan over medium heat until steaming.
  4. Whisk remaining 1/4 cups milk and flour in a small bowl until smooth, add to the hot milk and cook, whisking constantly until the sauce simmers and thickens, 2 to 3 minutes.
  5. Remove from heat and stir in cheddar until melted. Stir in cottage cheese, nutmeg, and salt.
  6. Cook pasta for 4 minutes or until tender. Drain and add to the cheese sauce, mix well. Spread half the mixture in the prepared dish.
  7.  Spoon the spinach on top. Top with the remaining pasta. Sprinkle with breadcrumb mixture
  8. Bake casserole until bubbly and golden 25 to 30 minutes.
Notes – Serves 4

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