Category: CASSEROLES & SIDES

CHEESY ITALIAN SAUSAGE & SHELLS ~ BLOG 365.231

CHEESY ITALIAN SAUSAGE & SHELLS serves 8

Full of flavor, quick and easy to make, hearty and has become a family favorite.

2 ounces avocado oil
1 medium head broccoli, cut into small florets
2 links Italian sausage, casings removed and crumbled
1/2 cup FINELY chopped onion
3 garlic cloves, FINELY minced
1½ cups homemade chicken broth
1½ cups marinara sauce
8 ounces medium shell pasta (3 cups), prepared al dente – or pasta of choice
¼ cup FRESH basil leaves, chopped
1 cup seasoned croutons, optional
4 ounces (½ cup) FRESH Parmesan cheese, grated (reserving a sprinkling for serving)
4 ounces COLD cream cheese, cut into small cubes

  • Place the sausage LARGE skillet and cook sausage over medium heat for 4–6 minutes, breaking the sausage into small crumbles.
  • Add onions and saute another minute.
  • Add garlic and saute another 30–60 seconds until the garlic is fragrant.
  • Stir the broth, marinara and broccoli into the pan.
  • Increase the heat to high, cover and bring to a SLOW boil.
  • Reduce heat to medium and cook, stirring occasionally another 2-3 minutes.
  • Remove the pan from the heat.
  • Stir in the cream cheese, Parmesan cheese and basil until blended.
  • Stir in prepared pasta and blend to coat well.
  • Sprinkle the crouton mixture evenly and reserved Parmesan cheese over the pasta. 

PEPPERONCINI CHICKEN & RICE ~ BLOG 365.217

This is a quick weeknight version of Mississippi Chicken that is normally done in the slow cooker. The rice is creamy, yet sweet and vinegary from the pepperoncinis. This is my favorite way of infusing a ton of flavor into rice. The rice makes a wonderful side dish even if you don’t make the chicken.

PEPPERONCINI CHICKEN & RICE adapted from delish.com

4 (6 ounce) boneless, skinless chicken breasts, pounded evenly thin
2 tablespoons FRESH chopped oregano
1 teaspoon garlic powder
FRESH ground sea salt & black pepper, to taste
1 tablespoon neutral oil
1 + 1 tablespoon unsalted butter
1 LARGE shallot, chopped 
4 cloves garlic, finely chopped
1 cup long-grain Jasmine rice, rinsed
1/2 cup pepperoncini liquid from jar
2 cups chicken broth
1 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1 cup shredded mozzarella
1/2 cup sliced pepperoncinis

  • Melt avocado oil and 1 tablespoon butter in a large skillet.
  • Season chicken pieces all over with garlic powder, FRESH ground sea salt and black pepper.
  • Add chicken pieces to skillet, cooking 3-4 minutes per side until golden brown.
  • Transfer to a plate and set aside.
  • Add remaining butter to pan and stir until melted.
  • Add onion and garlic, cooking and stirring 5-6 minutes until onions are softened and beginning to caramelize.
  • Add rice, stirring 1-2 minutes until warmed.
  • Add pepperoncini liquid and sauté a 2-3 minutes until most of the liquid is evaporated.
  • Add broth, half-and-half, oregano and red pepper.
  • Return chicken and any accumulated juices to skillet.
  • Bring to a SLOW boil.
  • Reduce heat to medium-low. Cover and simmer, stirring often, until rice is tender and cooked through. 
  • Transfer chicken to platter.
  • Stir in mozzarella and pepperoncinis until cheese is melted.
  • Return chicken to skillet and serve immediately.

MEATBALLS in BUTTERMILK MUSHROOM SAUCE ~ BLOG 365.189

This is a moist and nutty flavored meatball with a rich and creamy gravy that has become a family favorite!

MEATBALLS in BUTTERMILK MUSHROOM SAUCE
MEATBALLS
1 1/2 pounds QUALITY ground beef
1 LARGE shallot, FINELY chopped
1/4 cup FINELY chopped red pepper
1 celery rib, FINELY chopped
1 cup cooked rice
FRESH ground sea salt and black pepper, to taste
1 LARGE egg, lightly beaten

  • Preheat oven to 350°.
  • Combine all ingredients until well blended, but NOT overworked.
  • Divide into 12 meatballs. Place in greased baking dish.

SAUCE
1-2 tablespoons butter
1/2 pound BEECH mushrooms, sauteed until golden
1 can Campbell’s Cream of Golden mushroom
scant 1 1/2 cups buttermilk

  • Whisk together the soup and buttermilk until well blended.
  • Nestle sauteed mushrooms amongst meatballs.
  • Pour soup mixture over meatballs.
  • Bake 1 hour.

GREEN PEA CASSEROLE ~ BLOG 365.177

This makes a wonderful side dish. I have been known to add rotisserie chicken pieces and serve it at a church social or potluck dinner.

GREEN PEA CASSEROLE

2 – 10 ounce bags frozen peas, thawed (5 cups)
1 LARGE celery rib, diced
1/2 cup DUKE’s mayonnaise
1/2 Vidalia onion, chopped
FRESH ground sea salt and black pepper
1 – 6 ounce stuffing mix packet (I like Mrs Cubbisons)

  • Preheat oven to 350°.
  • In a large bowl mix everything except the stuffing mix all together.
  • Transfer to a greased 11×7-in baking dish.
  • Prepare stuffing mix according to package directions.
  • Spread over pea mixture.
  • Bake uncovered 20-25 minutes until lightly browned.

LOADED TWICE BAKED POTATO CASSEROLE ~ BLOG 365.170

Twice baked potatoes loaded with crispy bacon, lots of cheese and FRESH garlic turned into a cheesy potato casserole pleases EVERYONE at the table!

Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes

LOADED TWICE BAKED POTATO CASSEROLE
4 pounds russet potatoes, peeled and chopped into cubes
4 cloves garlic, FINELY minced and mashed
5 tablespoons butter
1 cup sour cream
1/2 – 3/4 cup heavy cream or milk
2 cups shredded cheddar cheese
3/4 pound bacon, cooked and crumbled
FRESH ground sea salt and black pepper
1/4 cup FINELY chopped green onions

  • Add potatoes and half the garlic to a large pot filled with water to completely cover the potatoes.
  • Bring to a boil, and cook for 15-20 minutes, until the potatoes are fork tender. Drain WELL.
  • Preheat oven to 350°.
  • Mash potatoes.
  • Stir in butter, sour cream, remaining garlic and as much heavy cream necessary to get desired consistency.
  • Season to taste with salt and pepper.
  • Stir in 1 1/2 cups cheese, and bacon (reserving some for topping).
  • Spread into 13×9 in baking dish.
  • Sprinkle with remaining cheese and reserved bacon.
  • Bake for 20-25 minutes until hot throughout and cheese is melted.
  • Sprinkle with green onions before serving.

BAKED PORK CHOPS with APPLE STUFFING ~ BLOG 365.154

BAKED PORK CHOPS with APPLE STUFFING

4-6 boneless pork loin chops
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
6 ounce package pork stove top stuffing
21 ounce can COMSTOCK apple pie filling
1 tablespoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Stir cinnamon into apple pie filling.
  • Spread 90% of the pie filling on the bottom of the baking dish and set aside.
  • Prepare stuffing mix per package directions. Set aside.
  • Heat avocado oil in large skillet over medium high heat.
  • Generously season both sides of the chops with FRESH ground sea salt and black pepper.
  • Sear each side of the chops for 2 minutes.
  • Add pork chops to the baking dish.
  • Stir remaining 10% of apple pie filling into stuffing mixture.
  • Spread stuffing mixture over pork chops.
  • Cover with foil and bake 40 minutes.
  • Uncover and bake another 15-20 minutes until pork is cooked through and stuffing is golden.

NOTE: This is also really tasty using peach or cherry pie filling. If making the cherry omit the cinnamon.

TENNESSEE ONIONS ~ BLOG 365.135

Onions really don’t get the credit they deserve! They’re the backbone of flavor in most dishes, whether they’re minced for soups, stew or casseroles, chopped or sliced and served raw on salads, sandwiches and even burgers. I use onions literally all the time, but I’d never heard of Tennessee Onions. I found this recipe by accident. And then I found another version also combining them to make my own version to meet my family’s flavor profile.

It’s a creamy and cheesy casserole full of a tangy, but sweet flavor and made of super simple, but specific ingredients – VIDALIA onions are the ONLY onions along with melty cheeses like cheddars and goudas that will work for this recipe. You also have to use REAL butter and FRESH herbs and spices. Ultimately the dish becomes a cheesy, tangy and sweet scoop of pure flavor with tender onions and browned crispy cheese.

On a side note, if you can’t get Vidalia onions in your area, WALLA WALLAs or TEXAS SWEET will work, but are second choice. 😀 This recipe makes a wonderful mouth watering side dish, but could also be considered a condiment at your next backyard barbecue. Add a scoop to your burger or dog or even to a grilled cheese sandwich. We like them with steaks fresh off the grill or Salisbury steaks. As you can see from the picture I have also used whatever I have on hand with great results.

Ironically “TENNESSEE ONIONS” only use a Georgia grown Vidalia onions for their unique flavor which is naturally sweet, but still has a bite to it like other onions without being assertive. Georgia farmers the unique soil in and around Vidalia, Georgia for their unique flavor.

TENNESSEE ONIONS
2 1/2 pounds sweet onions (3 LARGE onions), sliced crosswise 1/4 inch thick slices and separated into rings 
1 tablespoon FRESH minced thyme
1 tablespoon FRESH minced parsley
1 teaspoon garlic powder
FRESH ground sea salt, to taste
Scant tablespoon FRESH chopped oregano
1/2 teaspoon dry mustard (optional)
1/4 teaspoon cayenne pepper
1/4 cup salted butter, cut into 1/4-in.-thick pieces
1 cup (4 ounces) mild Cheddar cheese, FINELY shredded
1 cup, (4 ounces) smoked Gouda cheese, FINELY shredded
1/2 cup (2 ounces) Parmesan, FINELY shredde

  • Preheat oven to 350°.
  • Coat a 13×9 inch baking dish with non-stick cooking spray. 

  • Place onions in a large bowl.
  • Sprinkle with the thyme, parsley, garlic salt, oregano, mustard, and cayenne pepper and toss gently to coat.
  • 
Arrange onion slices evenly in prepared baking dish. 

  • Arrange butter evenly over onions, and sprinkle with the cheeses. 

  • Cover with aluminum foil, and bake 40 minutes until onions are soft and sides are bubbly.
  • 
Remove foil.
  • Bake another 5-10 minutes until top is golden.


  • Serve immediately.

CREAMY HAM & POTATOES ~ BLOG 365.133

While the color is a bit one note, the overall flavor makes up for it with this modernized version of scalloped potatoes and ham!

CREAMY HAM & POTATOES
2 large red potatoes, washed and cut into cubes
4 ounces Velveeta cheese, cut into cubes
3/4-1 cup ham steak cubes
1 LARGE shallot, diced
2 cloves garlic, minced
2/3 cup cream of celery soup, undiluted
2/3 cup WHOLE milk
1 tablespoon WONDRA flour
1 stalk celery, minced
1/4 cup chopped Italian flat leaf parsley
FRESH ground sea salt and black pepper

  • Grease a 2 quart slow cooker well.
  • Layer the potatoes, cheese cubes, ham cubes, celery and shallots randomly in the bottom of the slow cooker.
  • In a small bowl, whisk together the soup and milk.
  • Sprinkle with flour and whisk until smooth.
  • Fold in garlic and parsley.
  • Pour over potatoes and ham mixture.
  • Cook on low 3-4 hours until potatoes are tender.
  • Stir before serving.

CHICKEN CORDON BLEU, GRUYERE POTATO CASSEROLE, DRIED CHERRY SALAD & PEANUT BUTTER PIE ~ BLOG 365.128

I LOVE watching cooking shows! Every now and then there is a menu I want to duplicate in its entirety. Joanna Gaines had an episode in July that fits that bill EXACTLY!

CHICKEN CORDON BLEU serves 4
Adapted from Joanna Gaines

4 skinless, boneless chicken breasts (5-6 ounces each)
FRESH ground sea salt and black pepper
4 thin slices of ham, cut in half (8 slices)
6 thin slices of baby Swiss cheese, cut in half (12 small slices)
1 cup dry panko breadcrumbs
1 teaspoon garlic salt
1 LARGE egg
1 tablespoon water
½ cup AP flour
½+ teaspoon FRESH ground nutmeg
5 cups NEUTRAL oil
Garlic salt, for garnish
Flaky salt, for garnish
Hollandaise Sauce

  • Place a rack in the middle of the oven and preheat to 375°.
  • Trim off any fat around the edges of the chicken.
  • Working with one breast at a time, place the chicken between two sheets of parchment paper and pound with a mallet, or rolling pin, until about ¼-inch thick.
  • Season the chicken on all sides with FRESH ground sea salt and black pepper.
  • Arrange the chicken smooth side down on a work surface.
  • Layer one half of each breast with one slice of cheese, one slice of ham, another slice of cheese, another slice of ham and a final slice of cheese leaving space around the edges.
  • Fold breast in half over the ham and cheese and press edges together to firmly seal.
  • In a shallow bowl, combine the breadcrumbs, garlic salt, and FRESH ground pepper until completely combined.
  • In a separate shallow bowl, whisk the egg and water together.
  • On a plate combine the flour and nutmeg.
  • Once again working with one chicken breast at a time, press both sides into the flour, shaking off any excess, dip both sides into the egg mixture and then completely coat with the breadcrumb mixture, pressing with clean fingers to adhere.
  • Transfer to a separate plate and continue with the remaining chicken breasts until all are completely covered.
  • Heat the oil in a large heavy skillet (4½ quart) over medium-high until simmering.
  • Cook the chicken 2-3 minutes per side, turning occasionally, until browned on all sides.
  • Transfer to a wire rack set in a rimmed baking sheet and season as desired with garlic salt.
  • Bake the chicken 15 minutes until an instant-read thermometer inserted into the thickest part of the breast registers 165°.
  • Carefully remove the chicken from the oven and garnish with flaky salt, let sit for 5 minutes.
  • Plate chicken breasts and top with the Hollandaise sauce.

BLENDER HOLLANDAISE SAUCE
Adapted from Downshiftology

3 egg yolks
2+ tablespoons FRESH lemon juice
1/4 teaspoon creamy horseradish
3/4 teaspoon DUKE’s mayonnaise
FRESH ground sea salt and black pepper
1/2 cup QUALITY unsalted butter, melted and hot

  • Melt the butter in a microwave.
  • Add the egg yolks, lemon juice, horseradish, mayonnaise, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it’s emulsified.
  • Pour the hollandaise sauce into a small bowl and serve while warm.


GRUYERE POTATO CASSEROLE serves 6-8
Adapted from Joanna Gaines

4 tablespoons unsalted butter
6 medium russet potatoes, scrubbed, peeled and cut into medium chunks
3-4 garlic cloves, FINELY minced
2 tablespoons WONDRA flour
1 cup heavy cream
1½ cup milk
2 cups Gruyère cheese, grated and divided in half
FRESH ground sea salt and black pepper
2 teaspoons QUALITY paprika
1 teaspoon onion powder
Paprika and black pepper, for garnish

  • Preheat the oven to 350°F.
  • Butter a 8 x 11.5-inch baking dish.
  • Bring a large pot of generously salted water to a rolling boil.
  • Add the potatoes and simmer until just tender but not falling apart, about 13 minutes. Drain thoroughly and set aside.
  • In a medium saucepan, melt the butter over medium heat.
  • Add in the garlic and sauté over medium-low until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour and cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes.
  • While whisking constantly, slowly pour in the heavy cream and milk until the sauce is smooth.
  • Add in 1 cup of the Gruyère, the salt, pepper, paprika, and onion powder, then cook, whisking gently, until the cheese is melted.
  • Arrange the potatoes to cover the bottom of the prepared baking dish and pour the sauce over them and top with the remaining Gruyère.
  • Place the baking dish in the oven and cook for 15 minutes. Turn the broiler to high and broil for 5 minutes more, until fully golden brown.
  • Top with black pepper and paprika to serve.

DRIED CHERRY SALAD serves 4-5
Adapted from Joanna Gaines

“This salad strikes that sweet spot between simple and elevated. It’s all the more enjoyable because it surprises people with unexpected flavors. Arugula is a peppery green, so combining it with cherries gives this recipe a nice blend of sweet and spice. Since the prep work for the cherries can happen the night before, this side is a favorite of mine whenever I’m hosting. I like to pair it with whitefish or grilled chicken, but really, it’s delicious on the side of anything.” – Joanna Gaines, Magnolia Table, Volume 3

Joanna makes this with arugula, but I find arugula too peppery and bitter so I substitute micro greens, small chopped romaine or butter lettuce.

½ cup apple cider vinegar
½ cup water
4 ounces dried tart cherries
5 ounces micro greens, small chopped romaine or butter lettuce
½ cup small chopped toasted almonds
4 ounces crumbled Gorgonzola or goat cheese (about 1 cup)
¼ cup avocado oil
½ teaspoon crushed red pepper flakes
1 small garlic clove, FINELY grated
FRESH ground sea salt and black pepper

  • Add the apple cider vinegar and ½ cup of water to a large mason jar with a lid and stir in the cherries.
  • Cover and let sit at room temperature for 6 hours or overnight. The cherries will plump slightly and soak up some of the vinegar mixture.
  • When ready to make the salad, add the micro greens, almonds, and Gorgonzola to a large bowl.
  • Drain the vinegar mixture from the cherries into a mason jar with a lid, reserving the cherries.
  • To the mason jar, add the avocado oil, 1 tablespoon of water, pepper flakes, garlic, salt, and pepper.
  • Shake well.
  • Add half the dressing to the salad, toss well, and taste. Add more dressing if desired.
  • Top with the cherries and serve.

NOTE: Alternatively, microwave the mixture for 1 minute and let stand at room temperature for 30 minutes.

PEANUT BUTTER PIE with OREO CRUST
Adapted from Joanna Gaines

CRUST
24 Oreo cookies
⅓ cup sugar
7 tablespoons unsalted butter, melted

  • Preheat the oven to 350°.
  • In a food processor, pulse the wafers until they are the consistency of sand.
  • Add the sugar and melted butter and pulse a few more times, until combined.
  • Using your hands, press the wafer mixture into the bottom and up the sides of a 9-inch pie pan.
  • Bake for 12 minutes.
  • Let cool for 20 minutes.

FILLING
1 cup JIF creamy peanut butter
1 cup powdered sugar
4 ounces cream cheese, at room temperature
¼ teaspoon kosher salt
¾ cup heavy cream
1 tablespoon unsalted butter, melted
2 teaspoons PURE vanilla extract

  • Cream together the peanut butter, powdered sugar, cream cheese, and salt on medium speed. With the mixer on low, add the cream, melted butter, and vanilla and whip until the mixture is smooth and fluffy.
    Pour the mixture into the baked crust.

ASSEMBLY
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon PURE vanilla extract
Crushed toffee bits, for garnish (optional)

  • Combine the cream, powdered sugar, and vanilla. Start on low speed, then slowly turn the mixer up to high speed and mix about 2 minutes until the cream holds a soft peak.
  • Spoon the whipped cream on top of the peanut butter filling.
  • Refrigerate for at least 2 hours.
  • Sprinkle with crushed toffee bits, cookie crumble, or nuts if desired.
  • Serve chilled.
  • Store in the refrigerator covered with plastic wrap for up to 3 days.

SALSA VERDE CHICKEN CASSEROLE ~ BLOG 365.121

SALSA VERDE CHICKEN CASSEROLE
1 tablespoon butter
2 boneless, skinless chicken breasts
1 teaspoon Hatch chile seasoning
FRESH ground sea salt and black pepper
1/2 cup sour cream
3/4 cup chunky salsa
3/4 cup salsa verde
2 cups chopped tomatoes
1/4 cup FRESH chopped cilantro
2 cups Mexican blend shredded cheese
2 green onions, sliced thin
1 small mini red pepper, diced
1 can Green Giant Mexican corn, drained well
8 corn tortillas
OPTIONAL TOPPINGS – avocado slices, sliced green onions, FRESH chopped cilantro, sour cream or guacamole

  • Melt butter in a medium skillet.
  • Season chicken breasts on both sides with the Hatch chile season and FRESH ground sea salt and black pepper.
  • Sear chicken on both sides 4-5 minutes until cooked through.
  • Shred chicken into small pieces.
  • Combine chunky salsa and salsa verde until well blended.
  • In a mixing bowl combine chicken pieces, corn, 3/4 cup salsa mix, green onions and pepper pieces with the sour cream.
  • Spread 1/4 cup of the salsa mixture on the bottom of an 8 inch greased baking dish.
  • Layer half the tortillas on top of salsa.
  • Spread half the chicken mixture over the tortillas followed by half the cheese.
  • Repeat layers ending with remaining salsa and a couple pepper rings for color.
  • Bake 20-25 minutes until bubbly.
  • Serve with additional toppings.

NOTE: This recipe converts well to a dip or “loose” casserole that I often serve over tortilla chips. I find the leftovers keep better that way.

 

THE FIREHOUSE SPECIAL ~ BLOG 365.119

I found this recipe in an old Taste of Home magazine. I made a few changes and it’s now a go to potluck recipe for social events. I’ve made several changes starting with halving the recipe. The original was truly made to feed a firehouse!! I use beech mushrooms because they have subtle nutty flavor.

THE FIREHOUSE SPECIAL adapted from Taste of Home

1 1/2 cups homemade chicken broth
1 1/2 cups uncooked instant rice
1 + 1 tablespoons butter
1 pounds ground beef
3/4 pound spicy pork sausage
1 pound sliced FRESH beech mushrooms
1-2 garlic cloves, FINELY minced
10 ounces package frozen chopped spinach, thawed and squeezed REALLY dry
8 ounces 4% cottage cheese
4 LARGE eggs, beaten
1 envelope onion soup mix
1 teaspoon garlic powder
1 teaspoon Creole seasoning
FRESH ground sea salt and black pepper, to taste
1/4 cup FRESH grated Parmesan cheese

  • In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in 1 tablespoon butter and set aside.
  • In a large skillet, cook beef and sausage over medium heat until no longer pink; drain well and set meat aside.
  • Using the same skillet, saute’ mushrooms and garlic in remaining butter until tender.
  • Return meat mixture to skillet.
  • Stir in the spinach, cottage cheese, eggs, soup mix, garlic powder, Creole seasoning and reserved rice mixture.
  • Spoon mixture into a greased 13 x 9 inch baking dish.
  • Sprinkle with Parmesan cheese.
  • Cover and bake at 350° for 45 minutes.
  • Uncover and bake 10-15 minutes longer or until completely heated through and cheese is melted.

BETTER THAN GRAMS TUNA NOODLE CASSEROLE ~ BLOG 365.112

A few weeks ago I posted our go to Chicken Tetrazzini recipe. Tuna Noodle Casserole is virtually the same thing with the absence of the sherry and a bit different pasta for us. Oh and I make my own base!! Grams and mom alsways used Campbell’s soup.

BETTER THAN GRAMS TUNA NOODLE CASSEROLE

CASSEROLE
FRESH ground sea salt and black pepper
12 ounces cavatappi pasta, prepared al dente
4 tablespoons unsalted butter
1 stalk celery, FINELY diced
1 LARGE shallot, FINELY diced
2 LARGE cloves garlic, minced
8 ounces trimmed Beech mushrooms
4 tablespoons WONDRA flour
2 cups homemade chicken broth
1 cup whole milk
1 cup frozen peas
3/4 cup FINELY grated Parmesan cheese
1 LARGE lemon, zested and juiced
3 tablespoons FRESH chopped flat leaf Italian parsley
12 ounces flaked tuna, drained

  • Heat your oven to 350°.
  • Lightly grease an 8×11 baking dish.
  • Melt 1 tablespoon of the butter in a large skillet over medium high heat.
  • Saute the onion and celery, seasoning with FRESH ground sea salt and black pepper until tender and golden.
  • Add mushrooms, sautéing a few minutes more.
  • Stir in the remaining 3 tablespoons butter as well as the garlic and continue to cook to melt the butter and lightly cook the garlic, 30 seconds to 1 minute.
  • Sprinkle the flour over the veggies, stirring to combine. Cook for about 1 minute to toast the flour.
  • Reduce heat to medium-low and, while continually whisking, slowly begin adding in the broth about 1/2 cup at a time until all the broth is incorporated and the mixture is lump free.
  • Stir in the milk and peas; simmer 2-3 minutes until thickened.
  • Remove the pan from the heat and stir in the Parmesan cheese, lemon zest, lemon juice and parsley.
  • Fold the tuna and cooked noodles into the cream mixture, stirring well to combine.
  • Season to taste with FRESH ground salt and pepper and transfer into the prepared casserole dish.

TOPPING
1 1/2 to 2 cups crushed plain crinkle cut chips
1/2 cup grated white Cheddar
Pinch smoked paprika, optional

  • Scatter the crushed chips over the casserole top followed by the grated Cheddar cheese and a pinch of smoked paprika, if using.
  • Place the casserole dish onto a sheet pan in case of any boil over and bake 25-30 minutes until golden brown, slightly crisp and bubbling.
  • Allow the casserole to cool for 5 to 10 minutes before serving.

NOTES:

  • I often will use this as a vehicle for any diced deli meats I have in the drawer also. On this occasion I did one can of tuna and diced tavern ham.