TUNA NOODLE or CHICKEN NOODLE CASSEROLE

TUNA NOODLE CASSEROLE
1 large can tuna, drained WELL (a combination of salmon and tuna works well also)
1 can cream of mushroom soup
1 small can evaporated milk
1 bunch green onions, chopped or sliced thin
1 shallot, chopped
1 clove garlic, minced
2 cups cooked egg noodles or pasta of choice
1 can Le Seur peas, drained WELL (optional)
1/2 cup shredded cheddar cheese**
1 cup crushed potato chips##
Fresh ground salt and pepper, to taste

  • Preheat oven to 350°.
  • Whisk together soup and milk until well blended.
  • Fold in tuna, onion, garlic, peas and cheese.
  • When well blended gently fold in noodles and pour into a prepared baking dish.
  • Top with crushed potato chips and bake 30 minutes until bubbly and heated through.

NOTE**Gram’s original recipe called for 1 cup velvet cubes, but I never touch the stuff so adapted it to real cheese

NOTE##Grams always used potato chips, but I also like to use a buttered bread crumb or cracker mixture.

 

CHICKEN NOODLE CASSEROLE
1 1/2 cups shredded rotisserie chicken (can substitute a LARGE can of chicken)
1 can cream of chicken soup
1 bunch green onions, chopped or sliced thin
1 shallot, chopped
1 clove garlic, minced
2 cups cooked egg noodles or pasta of choice
1 can Le Seur peas, drained WELL
1/2 cup shredded cheddar cheese**
1 cup crushed potato chips##
Fresh ground salt and pepper, to taste

  • Preheat oven to 350°.
  • Whisk together soup and milk until well blended.
  • Fold in tuna, onion, garlic, peas and cheese.
  • When well blended gently fold in noodles and pour into a prepared baking dish.
  • Top with crushed potato chips and bake 30 minutes until bubbly and heated through.

NOTE**Gram’s original recipe called for 1 cup velvet cubes, but I never touch the stuff so adapted it to real cheese

NOTE##Grams always used potato chips, but I also like to use a buttered bread crumb or cracker mixture.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.

CHILI MAC CASSEROLE

CHILI MAC CASSEROLE
3/4 cup uncooked elbow macaroni
1 pound ground sirloin
1/2 pound ground pork
1 large shallot, chopped
3 cloves garlic, minced
1 can petite diced tomatoes (DO NOT DRAIN)
1 can black beans, drained and rinsed
4 ounce can chopped green chiles, drained
2 tablespoons tomato paste
1 1/2 teaspoons salt
1 1/2 teaspoons chipotle chili powder
1/2 teaspoon fresh ground black pepper
2 cups shredded cheese of choice (I use cheddar or a jack and cheddar mix)
2 green onions, sliced

  • Preheat oven to 350°.
  • Spray 9×9 baking dish with non-stick spray.
  • Cook macaroni al dente per package directions. Drain.
  • While macaroni is cooking, brown beef and pork in large skillet along with shallots and garlic.
  • Drain off all fat in a colander.
  • Add tomatoes, chiles, black beans, tomato paste and seasonings to skillet and blend well.
  • Add meat back in, stirring to blend.
  • Add macaroni and gently stir to combine.
  • Transfer mixture to prepared baking dish.
  • Baked covered 30 minutes until bubbly.
  • Uncover and add cheese, baking another 5 minutes until cheese is completely melted.
  • Sprinkle with green onions for garnish.

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SPAGHETTI CARBONARA

Last weekend we went to dinner with my uncle at Olive Garden.  Usually I love Olive Garden, but this meal was not so.  My husband and I both ordered their Carbonara with chicken and shrimp.  It was the blandest, most flavorless pasta I had ever eaten.  It really left me craving an authentic style Italian Carbonara so I decided to make some here at home that was more similar to one of my favorite Italian restaurants from our old town. I added a bit of chopped chicken scallopini for some extra protein.

SPAGHETTI CARBONARA

1/2 pound spaghetti
4 large slices pancetta, diced small (quality bacon works also)
1 egg + 2 yolks
1/2 cup grated Pecorino Romano cheese
1 tablespoon coarse salt
Freshly ground black pepper

  • In a large pot, add the salt to the water and bring to a boil.
  • Add the spaghetti and cook until al dente.
  • Reserve some cooking water and then drain it.

While pasta is cooking, heat a large skillet over medium heat.

  • Add bacon and sauté for around 3 minutes. Drain on paper towels.
  • In a bowl, beat the egg and the yolks with pecorino cheese and a sprinkling of pepper.
  • Add the drained spaghetti to the skillet with the pancetta and toss for a minute or so over medium heat.
  • Transfer into the bowl with the eggs/pecorino mixture, stirring until the egg sauce thickens.
  • Add some cooking water if the sauce is too thick or more cheese if it’s too liquid.
  • Season with some fresh ground black pepper and a sprinkling of cheese.
  • Serve immediately in a warmed bowl.

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CHICKEN HORSERADISH MAC & CHEESE

CHICKEN HORSERADISH MAC & CHEESE

8 ounces macaroni or campagnelle noodles, prepared according to package directions
1/2 pound bacon, diced
1 large shallot, diced small + 2 cloves garlic, minced
4 tablespoons unsalted butter, divided 2 1/2 + 1 1/2
3 tablespoons WONDRA flour
2 teaspoons DIJON mustard
1 1/4 cups whole milk
1 cup heavy cream
2 cups small diced rotisserie chicken
1/2 teaspoon sea salt
1 tablespoon creamy horseradish
1/3 cup Boar’s Head Horseradish Cheddar cheese, grated
1 cup grated Gruyere Cheese
2 cups EXTRA sharp white cheddar cheese
1/2 cup grated Asiago Parmesan Cheese
2 tablespoons finely chopped Italian Parsley
1/3 cup finely crushed Keebler Club crackers
1 tablespoon butter, melted
2 tablespoons powdered Parmesan Cheese

  • Preheat oven to 450°.
  • Lightly butter a 9×9 baking dish.
  • In a large skillet brown bacon until crisp and crumbly.
  • Remove bacon with slotted spoon and drain on paper towels.
  • Add shallots and garlic to bacon drippings, sauteing until soft.
  • Add the 2 1/2 tablespoons of butter.
  • When butter is melted whisk in the flour making a roux.
  • Whisk in the mustard.
  • Whisk in creamy horseradish.
  • Gradually and alternately add the milk and cream, whisking constantly.
  • Add the salt, blending well.
  • Bring to a SLOW rolling boil, reduce heat and simmer for 15 minutes, stirring constantly.
  • Strain into a large mixing bowl and discard any solids.
  • Add ALL cheeses quickly, stirring constantly until melted and a smooth consistency.
  • Add in the cooked noodles, chicken pieces and 3/4 of bacon pieces stirring to coat.
  • Fold the noodle mixture into the baking dish.
  • Blend together 1 1/2 tablespoons melted butter, powdered Parmesan Cheese and crackers.
  • Sprinkle on top of noodles.
  • Bake 20-25 minutes until bubbling and golden brown. During last 5 minutes top with remaining bacon pieces.
  • Remove from oven, cover with foil and rest 10 minutes before serving.

 

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