This is the original comfort food. I have read a number of recipes for tuna casserole and came up with this easy combo. Let the winter begin!
2 cups dried kluski noodles (or egg noodles) cooked and drained
2 cups frozen mixed vegetables (corn, peas, carrots, limas)
2 cups fresh white mushrooms, halved
2 cups chopped onions
1 can mushroom soup mixed with milk to make 2 cups
2 cups shredded cheddar cheese (low fat or regular)
2 cans tuna drained (almost 2 cups!)
1/2 teaspoon salt
1/2 teaspoon ground pepper
panko crumbs for topping
1. Sauté mushrooms with NO oil until browned and liquid reduce, add to a big bowl.
2. In the same pan from the mushrooms, sauté onions with a teaspoon of oil until nicely brown, add to the bowl.
3. In same bowl add noodles, frozen veggies, mushroom soup/milk liquid, cheese, tuna and salt. Gently toss to mix everything.
4. Spray a square baking pan with olive oil spray (or your choice). Pour the mixture from the bowl into the pan.
5. Sprinkle panko crumbs across top of casserole and spray with olive oil spray
6. Bake 350 degrees for one hour.
7. Let casserole rest for 15 minutes before serving.
I actually end up using whatever veggies I have on hand; you can include your favorites as well.
1/3 Cup natural peanut butter
1/2 Cup water divided
2 Tablespoons brown sugar
2 Tablespoons soy sauce
1 Tablespoon oil (canola, olive, grape seed..you choose)
1 Tablespoons rice vinegar
1.5 pounds broccoli crowns cut into small pieces
1 large red bell pepper sliced thin
2 cloves garlic minced
1/4-1/2 teaspoon crushed red pepper to taste
1/4 cup chopped unsalted peanuts
- Mix peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy and vinegar until smooth.
- Heat oil in a large skillet or wok. Add broccoli and cooke until beginning to soften and brown in spots, 5-6 minutes.
- Add the remaining 1/4 cup water and 1 Tablespoon soy to the pan along with the bell pepper and garlic. Cook, stirring until the liquid has evaporated. Remove from heat.
- Stir in peanut sauce, season with crushed pepper and garnish with peanuts.
- Serve with brown rice if desired.
The spice can be adjusted as desired. The jalapeño pepper can be seeded and deveined to allow for less spice. Recipe can be made with whole wheat spaghetti or soba noodles.
5 Tablespoons peanut butter
5 Tablespoons water
5 Tablespoons soy sauce
2 Tablespoons sesame oil
2 Tablespoons honey
1 Tablespoons white vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
half of a jalapeño pepper
1/2 cup peanuts
8.8 ounces soba noodles or whole wheat spaghetti
4 scallions, thinly sliced
1 each: red, green and yellow pepper cut into 1/8 inch thick strips
fresh cilantro or basil to taste
For sauce: Puree all ingredients in a food processor, adding the peanuts last so you can control how smooth the sauce will be (leave some pieces of crushed peanut in the sauce.)
Make salad: Cook noodles in a boiling salted water until tender. Drain and mix with peppers and scallions. Pour sauce over noodles to combine and sprinkle with cilantro or basil to taste. Serve immediately or cool and serve cold.
A spicy dish that can be combined with sautéed slices of chicken if desired. Use as a side dish without chicken.
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 Tablespoons chopped fresh ginger (or less dependent on taste)
1 medium garlic glove, chopped
2 Tablespoons red wine vinegar
1 1/2 Tablespoons Asian sesame oil
2 teaspoon dried hot red pepper flakes
For Noodle Salad:
3/4 to 1 pound linguine or spaghetti
4 scallions, thinly sliced
1 red bell pepper cut into 1/8 inch thick strips
1 yellow bell pepper cut into 1/8 inch thick strips
3 Tablespoons sesame seeds, toasted
For dressing: Puree dressing ingredients in a blender until smooth and transfer to a large bowl.
Make salad: Cook pasta in a 6-8 quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water. Add pasta, scallions, bell peppers and sesame seeds to dressing, tossing to combine and serve immediately.