Quick and Easy Tuna Casserole
1 (12 ounce) package egg noodles2 cups frozen green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
1 onion, chopped
10 slices American processed cheese
Ground black pepper to taste
Bring a large pot of water to a boil.
Add noodles and frozen peas.
Cook until noodles are al dente, drain well.
Return noodles and peas to the pot.
Mix soup, tuna fish, onions, processed cheese
and pepper into the pot.
Stir constantly until all of the ingredients are
well mixed and the cheese has melted. Serves 5.
Green Bean Casserole 2
This green bean casserole is much tastier than the original.
2 Tbsp butter or margarine (Not spread)
2 Tbsp all-purpose flour
1 tsp salt
1 tsp sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 oz) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbed buttery round crackers
1 Tbsp butter, melted
Preheat oven to 350 degrees F.
Melt 2 Tbsp butter in a large skillet over medium heat. Stir in flour
until smooth, and cook for one minute. Stir in the salt, sugar, onion,
and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2-1/2 quart casserole dish. Spread shredded
cheese over the top. In a small bowl, toss together cracker crumbs and
remaining butter, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven, or until the top is golden
brown and the cheese is bubbly.
Stuffed Shells
1 (12 oz.) pkg. jumbo shells1 (15 oz.) carton ricotta cheese
1/2 lb. shredded mozzarella cheese
1 c . grated Parmesan cheese, divided
2 Tbs. parsley
1 1/4 tsp. salt
1/4 tsp. garlic powder
1 (32 oz.) jar your favorite marinara sauce
Preheat oven to 375.
Cook pasta shells in boiling water for 8 minutes.
Drain and rinse; set aside.
In large bowl combine ricotta, mozzarella, 3/4 c. Parmesan,
eggs, parsley, salt to taste and garlic powder. Stuff
mixture into pasta shells. Place shells, cheese side up,
in 12x8x2" baking pan. Cover with marinara sauce.
Sprinkle with remaining 1/4 c. Parmesan cheese.
Bake, uncovered, until hot and bubbly, about 25 minutes.
Makes 6-8 Servings.
Mashed Potato Casserole
8 large baking potatoes8 oz. sour cream
3 oz. cream cheese
1/4 cup butter, melted
1/4 cup milk
2 clove garlic, minced
1/2 tsp. dried dill weed
Salt and pepper to taste
1/2 cup Parmesan cheese, grated
Boil potatoes until tender. Beat potatoes along with sour cream,
cream cheese, butter milk, garlic, dill weed and salt and pepper.
Place in a casserole dish and sprinkle with Parmesan cheese.
Bake at 350 degrees for 30 minutes.
Baked Macaroni & Cheese
8 ounces elbow macaroni2 tbs. flour
2 tsp. dry mustard
2 c. skim milk, divided
1/4 tsp. white pepper
2 c. shredded nonfat processed Cheddar cheese, OR
2 c. shredded reduced-fat Cheddar cheese, divided
Cook the macaroni al dante according to directions.
Drain, rinse and drain again. Set aside.
Place 1/2 c. of the milk and all of the flour, pepper,
and mustard in a jar with a tight fitting lid.
Shake until smooth. and set aside.
Pour the remaining 1 1/2 c. of milk into a 2 quart pot,
and bring to a boil over medium heat, stirring constantly.
Add the flour mixture, and cook, still stirring for
about 1 minute, or until thickened and bubbly. Reduce the
heat to low, add 1 1/2 c. of the cheese, and stir until
the cheese melts. Remove the pot from the heat, and stir
in the macaroni. Coat a 2-quart casserole dish with
nonstick cooking spray, and spread the macaroni mixture
evenly in the dish. Sprinkle the remaining cheese over
the top, and bake at 350 degrees for 30-35 minutes,
or until bubbly around the edges. Remove the dish from
the oven and let sit for 5 minutes before serving.
