Tuna Casserole

I run into a website Mommie Cooks  a member of foodista and I would like to share her recipe for this casserole.  Everybody here loves it.  The kids (6 and 2) can't have enough of it...

Here is another link to directly bring you to Mommie Cooks Tuna Casserole recipe and pictures.  The photos you see here in this post are from her blog.

Ingredients

8 Oz of Egg Noodles, Cooked

2 Cloves of Garlic, Minced

1 Small Onion, Chopped

2 Celery Sticks, Chopped

5 Tbsp of Butter

1 Can of Mushrooms

1/4 Cup of Flour

1/2 Cup of Milk

1/8 Cup of Sherry

11/2 Cups of Chicken Broth

2 Cans of Tuna

1 Cup of Frozen Peas

1 Jar of Pimientos

1 Cup of Bread Crumbs

1/2 Cup of Shredded Cheese

Parsley for Garnish

Salt and Pepper to Taste

Instructions

First up, you’ll melt 1 tablespoon of the butter over medium heat and add in the garlic, onion, celery, mushrooms and a pinch of salt and pepper. Cook it all up for 3 to 4 minutes.

Once the veggies are cooked and hot, pull them out of your pan, turn the heat down to medium low and add in the remaining 4 tbsp of butter. Once it’s good and melted, add in 1/4 cup of flour and combine it to make a roux.

To your roux, add in the milk, sherry, and broth. Combine it well and bring it to a boil until thick.

Once it thickens, turn the heat down to low and add the veggies back in along with your tuna, peas, and pimientos.

Stir it all together and add in your cooked noodles. Pour the whole concoction into an oven safe dish and top it off with the bread crumbs and cheese. Sprinkle a little parsley over the top to make it all pretty.

Throw it in your oven preheated to 350 degrees for about 20 minutes or until the cheese is bubbling and golden.

Vermicelli with Green Pepper Sauce

This recipe is from the Meijer Vermicelli  box.  It is originally written with Red Pepper but the kids like Green Peppers better so I use green pepper instead and they all love it.  I usually do pasta dishes on my lazy days.  I was not given a chance to take a picture of this.  The family were too eager to eat when I am done cooking it.

Ingredients:

1 lb. Vermicelli
2 tablespoons olive oil
1 small onion (diced)
2 cloves garlic, minced
1 can (14.5 oz.) chopped tomatoes
1 jar (7 oz.) roasted red peppers (drained), I use fresh green peppers
1/2 cup chicken broth
1/2 teaspoon red wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cayenne
1/4 cup Parmesan cheese, grated

Directions:

1. Cook vermicelli according to package directions.  Meanwhile, in a large skillet heat olive oil and saute onion and garlic over medium heat until softened, about 3 minutes.

2. In a blender or food processor puree tomatoes, roasted peppers, chicken broth, vinegar and all spices until smooth.

3. Add puree to onion and garlic, raise heat to medium-high until simmering.  Then reduce heat to low and cook 5-7 minutes, or until slightly thickened.

4. Drain vermicelli, transfer to platter and top with sauce.  Sprinkle with Parmesan cheese.

Creamy Vegetable Lasagna

Sent to "Cooking for 2" by Susan Masirovitz

This recipe is a delight it makes my 6 and 2 year olds eat vegetables without any complains.

1/2 cup grated Parmesan cheese, divided
1/3 cup ricotta cheese
1/3 cup mayonnaise
2 tablespoons milk
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 no-cook lasagna noodles
2 cups chopped frozen broccoli-cauliflower blend
1/4 cup shredded mozzarella cheese

In a small bowl, combine 2 tablespoons Parmesan cheese, ricotta chese, mayonnaise, milk, basil,thyme, salt and pepper.  Spread 1/4 cup into an 8x4x2 inch glass loaf pan coated with nonstick cooking spray.
Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetables and 2 tablespoons Parmesan cheese.  Repeat layers.  Top with the third noodle and remaining cheese mixture.  Sprinkle with mozzarella and remaining Parmesan.
Cover and bake at 400 degrees for 25 minutes.  Uncover;bake for another 10-13 minutes or until brown and bubbly.