Showing posts with label casseroles. Show all posts
Showing posts with label casseroles. Show all posts

Thursday, September 20, 2012

a mean tuna noodle.

i am having a little blogger's remorse from my previous post. i should have explained better that my tone throughout the whole experience at walmart was light & cheery. even if it was forced. and also, i probably shouldn't use the word douche to describe a person. there are a lot of reasons why i shouldn't say it. i'll just leave it at that.

ANYway, i posted on fb that i made a re-vamped version of tuna noodle casserole and it was a success. i made it on a whim, and let me just tell you something: everything i do on a whim turns out great. but if i plan? nope. crafts, diy house stuff, cooking, diets, anything. it's quite tragic, actually.

so anyway, i knew i had tuna and egg noodles in the cabinet so i did a quick search on pinterest to see what came up. here's the recipe.

as adapted from cooking light.

8 ounces wide egg noodles
2 tablespoons olive oil
1/2 onion, chopped
2 tablespoons all-purpose flour 
3/4 cup milk

4 oz. cream cheese, softened
2 tablespoons dijon mustard
1 can of peas, drained
grated cheddar or colby jack
cans low sodium tuna in water, drained and flaked
2 T. butter
1/2 c. bread crumbs
in a medium size pan, boil the egg noodles until done, drain and set aside. in a separate pan, saute onion in oil over medium heat. once onion is tender, sprinkle flour over the top and stir constantly for 1 min. s l o w l y add the milk and cook for a few minutes, stirring, until mixture starts to thicken. add cream cheese, dijon mustard, and salt & pepper (to taste). cook over low heat for a few minutes longer, while stirring, until ingredients are mixed together well.
in a large bowl, add the egg noodles, peas, tuna, and however much grated cheese you like. stir well until everything is mixed together in bowl and pour into  a 9 x 13 casserole dish.
in a small bowl, melt butter in microwave and add bread crumbs. mix well until all butter is absorbed. sprinkle over casserole. bake for 15 min. at 350 - just to warm through and then broil for 5 minutes until golden on top.
now, eat that sucka up! and lie to your kids if you have to. my kids think they hate tuna, but i told them it was chicken casserole and they ate every. last. bite. ;)

Friday, November 19, 2010

Thnaksgiving Sides: Green Bean Casserole

original picture from

I wasn't raised eating this casserole on Thanksgiving Day, which begs the question,
"Who else wasn't?!"

Now that we've had a few on our own, it was just within the last few years that green bean casserole became a staple at Thanksgiving dinner. I am assuming Travis' side of the family always had it and I must have picked it up there, because seriously? 

It is so good. And Thanksgiving just wouldn't be the same without it.

I've seen some fancy recipes for this dish. Some add soy sauce, some add Parmesan cheese, among other things. But, I like to keep it simple and the best recipe I've had (and maybe the only one I've had) is from the back of a can.

Del Monte's Green Bean Casserole. You can find that here.  I almost always use just a little more french fried onions, although typing those very words brought on the heartburn, so maybe not so much this year.


Oh, and do go with the french-cut green beans. It's not a traditional dish without them.

Wednesday, November 17, 2010

Thanksgiving Sides: Sweet Potato Casserole

original photo from

There are a few things I am famous for. This is one of them. I found this recipe in a magazine years ago and made it one year for Thanksgiving and it just kind of became a tradition all of its own. I can't remember where the original recipe came from, but I've added to it over the years, so now I claim it as mine.

Here's the thing with sweet potatoes: Most people either love them or hate them and if you have people of the latter variety it is hard to convince them they will actually like this. But, they will! Like I said in a previous post, everyone like sweet potatoes if there is enough added butter and sugar, which leads me to my next point.

Although this is an awesome side, it's not something you can eat all the time. Just because it is made primarily from a vegetable, it is not healthy and should be consumed sparingly.


Maybe that is true for the rest of the year but Thanksgiving is a "free pass" in my book. So get yourself some yams, or if you want to be difficult 3 lbs. of raw sweet potatoes and let's get to work.

Here's the other thing. This could be a dessert. I always serve it with the regular food, though, and it is a sweet little teaser for the actual desserts. But, like I said, it could be placed on the dessert table if you wanted it to. (But, you shouldn't. Take my word).

You'll need:

3 lbs. of raw sweet potatoes, peeled and cooked, or like I said just some canned yams and if I can remember right I think the 3 lbs. yields about 3 cups. I buy I of the large cans and 1 small.

1/2 c. sugar
1 stick of butter, softened
2 eggs
1/3 c. milk
1 t. vanilla

And for the best part, the topping:

1 c. brown sugar (or more, definitely more)
1/2 c. flour
1/3 c. melted butter

Go ahead and combine the topping ingredients and set aside. In a large bowl, mash the cooked (or canned) sweet potatoes. Add the stick of butter, eggs, sugar, milk, and vanilla. Beat on medium speed until well blended. Pour into a 9 x 13 and crumble mixture on top. I almost always use more than the original recipe called for; maybe I double it. You can also add pecans if that is your thing. Bake at 350 for 30 minutes, or until hot and bubbly.

Seriously, you will not regret this one.

Next up, Green Bean Casserole.

In other news, I finally caved and bought the most ridiculous pair of shoes ever.
orignal photo from

I have hated "ugg" style boots since I first saw them, but I couldn't resist the sheep-lined wool insides any longer. Bonus: after a little research, I realized that the brand Bear Paw, sold at Macy's, at half the price of Ugg Brand is made of exactly the same materials. So score for me and everyone on my Christmas list. I have more left over for you. And now I am warm and happy and all is right in the world when that is taken care of.  But, that doesn't take away the feeling of ridiculousness I feel while wearing them. Just so you know, I don't stuff my jeans into the tops, even though it is cute on most people, it's not for me. :)

Wednesday, June 9, 2010

Swiss Chicken and What We're Doing...

Well, well. I had to stop writing on my other blog, In My Window. It became somewhat of a liability for Travis. He is, unofficially until next week, running for office and I didn't want anything that I ramble on about to be taken out of context. So we moved to a new town and set up shop to campaign! Wowza. Call us spontaneous, I guess, because we made the decision and moved out of our apartment in one week's time. Lucky for us, Travis parents are kind enough to let us rent their other house here in Mt. Vernon.

So this is where we are going to call home for at least the next 6 months. And we are lucky enough to be just down the road from Clarence and Cheryl, so we get to visit more often!

I've considered my recipe blog as a little pet project for some time, but now that I have no where else to write, I hope I can post more on here. So maybe this blog is taking on a new dynamic--cuisine mixed with a little Clowers day-to-day!

Swiss Chicken
6 chicken breasts, cooked and shredded
6 slices swiss cheese (you can use extra)
1 can cream of mushroom soup
1/4 c. chicken broth or water
1/3 c. melted butter
1-2c. soft bread crumbs (I cubed white bread into pieces)

Place shredded chicken in a 9 x 13 baking dish and cover with slices of swiss. Mix the soup and broth together and pour evenly over chicken and cheese. Distribute bread crumbs evenly over the top and pour melted butter on top of bread crumbs. Bake, uncovered for 45 minutes 350. MMMMmmmmmmm. You will love this, even if you don't like swiss cheese. Believe me, my kids hate swiss, but couldn't get enough of this casserole!

Wednesday, July 22, 2009

Breakfast Casserole

My family goes crazy for this. It's a family recipe that we picked up in Tennessee. It started out as a Holiday breakfast, but has worked its way into dinner on a week night. I've also made it for several brunches, especially good for showers.

1 lb. breakfast sausage
4 eggs
2 cups shredded Colby-jack or cheddar
1 package crescent rolls

Preheat oven at 350. Open crescent rolls and layer the bottom of an 8 x 8 pan with 2 triangles. Try to stretch crescent rolls to cover bottom. Place in oven until rolls start to puff. Set aside. Meanwhile, cook sausage according to package, drain, set aside. Crack eggs in medium sized bowl and beat until you have a consistency like you were making scrambled eggs. Add cheese and mix well. Combine with sausage and mix well. Pour sausage mixture into pan on top of puffed crescent rolls. Place remaining crescent rolls on top and bake until top is golden brown, 20-25 minutes.

Thursday, March 5, 2009

Lentil Casserole

I love love love this. It was so stinkin' good. I can't wait to make it again! I found the recipe from here--but I doubled the recipe. If I could cook meatless meal this good all the time, I would be a vegetarian for sure.

1 c. lentils

1 c. long grain rice

28 oz. can of diced tomatoes, undrained

3 c. chicken broth or water

2-3 garlic cloves, minced

1 tsp. oregano

1 tsp. basil

1 tsp. salt (although I had to add more)

pepper to taste

shredded cheddar

Mix all ingredients together in a 9 x 13 baking dish. Cover and bake at 350 for 45-55 minutes. Pull out of oven and top with cheese. Place back into oven until cheese fully melts. Although this recipe is awesome, it's not as filling as I thought it would be. Next time I will make a few sides to go along with it. A green salad and homemade whole wheat bread sounds good.

Tuesday, February 24, 2009

Aztec Chicken Casserole

I had higher expectations for this dish, but it turned out pretty good. Of course, my oldest boy--who hates anything that resembles or smells like a creamy enchilada, wouldn't touch it. I would make it again, though.

Shredded Chicken**
Corn Tortillas, fried (I fried my own in vegetable oil. Next time, I think I will use corn chips.)
Green Enchilada Sauce
Black Beans, cooked and drained
Sour Cream
Shredded Cheese

**I roasted a whole chicken seasoned with oregano, chili powder, salt & pepper, and garlic. I used enough for a 8 x 8 baking dish and saved the rest for another recipe. The original recipe called for 2 chicken breasts seasoned the same way and then shredded.

Mix together the enchilada sauce and chicken. Be careful here, I didn't like the taste of the sauce, so I mixed very little with the chicken. Set aside. Starting with the fried corn tortillas, layer the ingredients in an 8 x 8 baking dish. Tortillas, chicken, black beans, sour cream, and cheese. Repeat. Bake at 350 for 30 min.

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