Tag Archives: Casserole

For The Love of My Family – Tuna Noodle Casserole

Tuna noodle casserole full
What do you do purely for the love of your family?  Something you would never, ever do except out of love?

quotes-about-life_381041-2Tuna. Noodle. Casserole.  That’s it.  I make tuna noodle casserole because they love it.  If I didn’t want to make them happy I would never, ever make tuna-anything.  Actually, I would never even open a can of tuna if it were left totally up to me.
tuna noodle singleTo say I dislike tuna is such an understatement of gigantic proportions.

But love for my family?  Well, that’s a totally different story.  So, this week I bought 8 cans of white albacore tuna.  For the love of my sous-chef dish-washing mom and my Chief Valentine.

tuna noodle casserole panThe best part is hearing them exclaim “You made tuna noodle casserole?  For us? Thank you!”  🙂

I used a basic recipe from Taste of Home and cranked it up a notch with wonderful Amish-made noodles and a topping of french-fried onion rings.

I ate a bit the first meal.  The other two ate the leftovers several other meals saying “it gets better every day!”

If you and your family like all-things tuna, you are going to really, really love this casserole!

Happy Valentine’s Day With Love,
~Catherine

P.S.  So what do you do purely for the love of your family?

“A new commandment I give to you, that you love one another: just as I have loved you, you also are to love one another. By this all people will know that you are my disciples, if you have love for one another.”     John 13:34-35 ESV

For The Love of My Family - Tuna Noodle Casserole
 
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For the love of my family I treat them to this extra-special casserole loaded with all things creamy and delicious cranked up a notch with french fried onions.
Author:
Recipe type: Main Dish Casserole
Serves: 4 servings
Ingredients
  • 1 can (10-3/4 ounces) cream of chicken soup, undiluted
  • ½ cup milk
  • 2 cups cooked Egg noodles
  • 1 cup frozen peas, thawed
  • 1 can (6 ounces) white albacore tuna, drained and flaked
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup french-fried onions
Instructions
  1. In a large saucepan cook noodles until just cooked, not over-cooked. Drain.
  2. In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well.
  3. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with french-fried onions.
  4. Bake, uncovered, at 400° for 25 minutes or until browned and bubbly.
  5. Yield: 4 servings.
Notes
Recipe can easily be doubled. Cook time 35 minutes or until brown and bubbly.

 

Divine Casserole aka Sour Cream Noodle Bake

Divine Casserole Finished
One of my favorite websites is Deep South Dish.  It is written by Mary Foreman and she whips up some awesome dishes.  She recently posted a recipe for this Divine Casserole.  She says “Divine Casserole, sometimes called simply Sour Cream Noodle Bake, is sort of a cross between baked spaghetti and lasagna in its flavor.  Made with egg noodles tossed with a mixture of cream cheese, sour cream and cottage cheese, layered with a tomato-based meat sauce and shredded cheese, it might just become a family favorite!”

I was intrigued by the combination of ingredients and readily put it on my “make this soon” list.  I have a pantry full of homemade marinara sauce from last year’s summer bounty and I love using it up in new and interesting ways.  Mary says  this is an “old” recipe often found under a variety of  names such as Sour Cream Noodle Bake, Sour Cream Baked Spaghetti, Husband’s Delight, Italian Delight even Godfather Casserole.

Divine Casserole single
 My sous-chef dish-washing mom and the Chief  both gave this a “thumbs up”.  We actually loved it.  It made a large pan full and I put half in the freezer and will be serving it up again shortly.
Divine Casserole tabled
You will find the recipe here at Deep South Dish.Thank you Mary for yet another excellent recipe.  Blessings!
~Catherine
Psalm7-17

Crockpot Beef and Broccoli

beef broc rice plated
Are you on Facebook?  If so, have you seen the zillions of recipes that are finding their way from wall to wall?  Of course you have, we all have!  I’ve been tempted to try this one and then try that one.  But, this summer and I’ve been very picky about the recipes I have taken time to make.  But, when I saw the Crockpot Breakfast Casserole — I kinda got curious.  So curious in fact, that I made the dumb thing.  I should have known better – even in a Crockpot it doesn’t take 6 to 8 hours to cook a batch of sausage, eggs, and cheese.  I stayed up late so I could turn the Crockpot on about 11:00 p.m. (late for me!)  By 4 a.m. I could smell breakfast.  It was done. Ready to serve.  But who will I serve it to at 4 a.m.?  I put it on “warm” and went back to bed.  At 8:00 a.m. we ate a rather rubbery, slightly green, eggy casserole.  Yuck.

I have seen a bazillion recipes since then.  However, I was just having a Facebook conversation with my niece Crystal about Crockpot recipes and the Crockpot Beef and Broccoli caught my eye.  I had a nice Eye-of-Round roast in my freezer, fresh broccoli in the crisper drawer and the rest is history.  Note to Crystal – this is a keeper recipe.  Easy to put together before you leave for school in the morning, dinner for the family when you arrive home at the end of the day!

Raw Beef Eye of Round Sliced
Eye of round
is a pretty intimidating piece of beef. It’s an extremely lean cut taken from the hindquarters of the cow, which gets a lot of exercise. It needs slow cooking to turn it into a melt-in-your-mouth piece of deliciousness.

I tried to slice it as thin as possible but some of my pieces were thicker than others.  In the end it didn’t matter at all.  All of the meat became so tender it was amazing!

The sauce becomes gravy with a little help of some cornstarch during the last 30 minutes of cooking.  This beautifully rich and luscious gravy tastes as good as it looks!

beef and broccoli plated
Jasmine rice is a perfect accompaniment, along with a veggie egg roll!

All tastes of yummy!

Happy Crockpot Cooking!
~Catherine

Crockpot Beef and Broccoli
 
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A Crockpot dinner - set it and forget it. 8 hours later prepare to serve a meal your family with love!
Serves: 4 to 6 servings
Ingredients
  • 1 lb. boneless beef chuck roast or Eye-of-round roast, sliced into thin strips
  • 1 cup beef bouillon
  • ½ cup soy sauce
  • ⅓ cup brown sugar or honey
  • 1 Tablespoon sesame oil
  • 3 garlic cloves, minced
  • 2 teaspoons cracked black pepper
  • 2 Tablespoons cornstarch
  • Fresh broccoli florets (as many as desired)
  • Hot cooked rice (brown rice, jasmine, or white rice)
Instructions
  1. Place sliced beef in a crock pot.
  2. In a small bowl, combine beef bouillon, soy sauce, brown sugar or honey, oil, garlic, and cracked black pepper. Pour over beef. Turn Crockpot on low for 6 to 8 hours.
  3. 30 minutes before serving: remove ¼ cup of sauce from the crockpot into a small bowl. Add cornstarch, mix well and stir back into the sauce and beef.
  4. Turn Crockpot on high and add broccoli.
  5. Cover and cook on high for 30 minutes. The broccoli with cook and the sauce will thicken into gravy.
  6. Serve over hot cooked rice.
Notes
If your Crock pot is fairly large, double this recipe to serve 6 to 8 people. I used 2 lbs. of Eye of Round roast and doubled the rest of the ingredients.

For a crisper broccoli, cook 20 minutes instead of 30.

Penne Chicken Casserole

penne chicken plated

Last spring I had the pleasure of eating a fabulous Seafood Lasagne at my friend Cheryl’s home.  Cheryl is a great cook and always sharing a new recipe or two when we go to visit.  Her seafood lasagne was so delicious and I was well on my way to a second helping when we discussed the recipe.  With recipe in hand several months later I headed to the kitchen to set out ingredients for the evening meal.

I had already bought the Alfredo Sauce and mixed vegetables.  But a quick check of my freezer revealed lots of chicken and no shrimp or crab.  So, chicken it will be.  A not-s0-quick check of the pantry found me rearranging pantry shelves and organizing the ingredients with no lasagne noodles in sight.  I came up with 3 boxes of whole wheat penne pasta!  At this point my recipe began to change shape.

penne chicken tabled

Oh my gosh this dinner turned out to be one for the cookbooks! The chicken, vegetables, and Alfredo sauce blended beautifully while the whole wheat penne gave the casserole that wholesome taste!  A side salad completed the dinner.  I am still going to make the Seafood Lasagna and you will be the first to know when I do.  In the meantime, I promise this is a keeper casserole!

Happy Cooking and Have a Blessed Day!
~Catherine

Ascribe to the Lord the glory due his name;
worship the Lord in the splendor of his holiness.    Psalm 29:2

Penne Chicken Casserole
 
Dinner's ready! This fast and easy casserole is as good as a leftover as it is the first day. Problem will be -- no leftovers! It's that good.
Ingredients
  • 8 ounces whole wheat Penne pasta
  • 1 jar Light Alfredo Sauce (15 ounces)
  • 1 bag mixed frozen vegetables
  • 2 to 3 cups diced cooked chicken
  • 2 teaspoons minced garlic
  • ¼ cup minced onion
  • 2 cups grated cheddar cheese
Instructions
  1. Cook penne noodles according to package directions. Drain.
  2. Preheat oven to 350 degrees.
  3. Lightly grease a 8" x 12" baking dish.
  4. Combine garlic and onion with the Alfredo sauce.
  5. Layer with penne pasta on the bottom, add mixed frozen vegetables, and top with diced chicken.
  6. Pour Alfredo sauce over all the pasta/chicken layers.
  7. Top with grated cheese.
  8. Bake for 30 to 45 minutes until brown and bubbly.