Tuna    Noodle    Casserole

 

 

 

 

INGREDIENTS:

6 ounces medium egg noodles

1/2 cup finely chopped onions

3 tablespoons flour

2 cups milk

1/2 teaspoon garlic powder

1/8 teaspoon black ground pepper

1 jar or can (4 to 6 ounces) sliced mushrooms, drained

1/2 cup fresh grated Parmesan cheese, plus more for topping

1 large can (12 to 14 ounces) tuna, drained and flaked

(or use 2 standard cans)

salt, to taste



DIRECTIONS:
 

Heat oven to 350.   

 

Cook noodles in boiling salted water, following package directions.

Drain well and set aside.

 

In a large saucepan, melt butter over medium-low heat.

Add onions and saute for 1 minute or until tender.  (Do Not Brown)

 

Stir in flour until smooth and bubbly.

Gradually add milk; cook, stiring until thickened.

 

Add seasonings, mushrooms and 1/4 cup Parmesan cheese.

 

Cook stirring until cheese is melted.

 

Add flaked tuna; taste and add salt as needed.


Stir in noodles.

 

Spoon the mixture into the baking dish and top with about 1/4 cup of Parmesan cheese.

 

Bake for 20 to 30 minutes, until hot and bubbly.

 

 

Serves 4 - 6

 

 

 

 

 

Tuna    Rice    Casserole

 

 

 

 

INGREDIENTS:

1/4 cup butter, divided

8 ounces sliced mushrooms

1/2 cup chopped celery

1/4 cup chopped onion

2 tablespoons all-purpose flour

2 cups milk

1/4 teaspoon salt

dash cayenne pepper

1 large can (12 to 14 ounces) tuna, drained and flaked

(or use 2 standard cans)

2 cups hot cooked rice

1/2 cup shredded mild Cheddar cheese, divided

1/3 cup cracker crumbs or fine dry bread crumbs

paprika

 

 


DIRECTIONS:
 

Heat oven to 375. 

 

Heat butter over low heat; saute mushrooms, celery, and chopped onion.

 

Stir in flour until smooth and bubbly.

Gradually add milk; cook, stiring until thickened.

Add salt and cayenne pepper.

 

In a bowl, combine tuna with the cooked rice and all but 2 tablespoons of the shredded cheese.

Add the sauce mixture and gently mix.

 

Turn rice and tuna mixture into a 2 quart casserole.

 

Melt remaining 2 tablespoons of butter; toss with the cracker crumbs or bread crumbs.

Sprinkle crumbs and remaining cheese over casserole.

Sprinkle with paprika.

 

Bake for about 30 minutes, until hot and bubbly.

 

 

Serves 4 - 6

 

 

 

 

 

Ham    and    Corn    Casserole

 

 

 

 

INGREDIENTS:

2 cups whole kernel corn

1/2 cup finely chopped green bell pepper

1/2 cup finely chopped onion

2 cups diced cooked ham

1 can condensed cream of celery soup

1 teaspoon prepared mustard

1 teaspoon dried parsley flakes

1 cup cracker crumbs or fine dry bread crumbs

1/4 cup Parmesan cheese

paprika

 

 


DIRECTIONS:
 

Heat oven to 350. 

 

In a bowl, combine corn, green bell pepper, chopped onion, and ham.

Stir in cream of celery soup, mustard, and parsley flakes.

 

Transfer mixture to a lightly greased shallow 2 quart baking dish.

 

Sprinkle casserole with bread crumbs and Parmesan cheese.

Sprinkle with paprika.

 

Bake for about 30 to 35 minutes, until hot and bubbly.

 

 

Serves 4

 

 

 

 

 

Ham    and    Rice    Casserole

 

 

 

 

INGREDIENTS:

2 cups cooked rice

2 cups diced cooked ham

1/2 cup mixed vegetables, cooked, drained

1 can condensed cream of mushroom soup

1/2 cup milk

salt and pepper to taste

1 cup soft bread crumbs, tossed with 2 tablespoons melted butter

 

 


DIRECTIONS:
 

Heat oven to 325.

 

Combine cooked rice, ham, vegetables, cream of mushroom soup, milk, and taste to add salt and pepper.

 

Spray an 8 inch square baking dish or similar 1 1/2 to 2 quart casserole with cooking spray.

 

Spoon rice and ham mixture into the casserole and spread.

Top evenly with buttered bread crumbs.

 

Bake for about 30 minutes, until hot and bubbly.

 

Turn the broiler on for about 2 to 3 minutes to brown bread crumbs more, if desired.
 

 

 

Serves 4 - 6

 

 

 

 

              

    

 Salem's Den  Salem 2004 and Beyond

Created by Salem of