Tuna & Pasta Cheddar Melt

Source- Meijer Mealbox

Ever make Hamburger/Chicken/Tuna Helper?  Yeah, me neither.  ;)  Confession: I don't always want to slave over a stove following a meticulous recipe that is on my laptop in the living room.  I want quick, easy, with minimal fuss.  So, while I know they aren't good for you we do have a few of these helpers in the house and I break them out on the rare occasion.

When I came across this recipe I was immediately intrigued.  It sounded like it was along the lines of a Tuna Helper, but homemade.  I had to try and see if I could make my own. 

Ingredients

• 3 Cups Corkscrew-Shaped Pasta, uncooked
• 2 tsp. Margarine, melted
• 1 Cup Shredded Cheddar Cheese
• 2 Cup  Frozen Peas
• 1 Cup Milk
• 2 tbsp. Italian-Seasoned Dry Bread Crumbs (used Panko breadcrumbs)
• 1 Can  Condensed Chicken Broth (10.5 oz.)
• 1 Can Condensed Cream of Mushroom Soup (10.75 oz)
• 1 Can  (6 oz.), drained and flaked (used 2-6oz. cans)
• 1 Soup Can Water

Preparation

• Heat broth and water to a boil in skillet.
• Add pasta and cook until tender, stirring often. Do not drain.
• Stir in soup, milk and tuna.
• Top with cheese.
• Mix bread crumbs with butter. Sprinkle on top.
• Heat through.

Review and Changes-  This was pretty fantastic.  Exactly like a Tuna Helper, but a whole lot healthier since you control the ingredients.  I'd stick with the extra can of tuna.  I'd make this again, too.

Tuna Casserole

Source: One Dish Meals

Another tuna casserole. I never really had these growing up, but they are so easy to make and usually give plenty of leftovers for H's lunch. I like experimenting with the different ingredients they each use to see what we like best.

Out of this one and the previous tuna casserole, I say this is my 2nd choice. The other one was better.

Ingredients

• 1 7oz pkg (1 2/3 cups) uncooked elbow macaroni (used medium egg noodles)
• 1 cup milk
• 4 oz (1 cup) shredded Cheddar cheese
• 1 10 3/4 oz can condensed cream of mushroom soup
• 1 6oz can water-packed tuna, drained, flaked (used 2 5 oz cans)
• 1 4oz can mushroom pieces and stems, drained (omitted)
• 2 Tbsp chopped pimentos, if desired (omitted)
• 2 tsp instant minced onion
• 1/2 tsp dry mustard (omitted)
• 1 tsp black pepper
• 1/2 cup crushed potato chips

Preparation

• Heat oven to 350 degrees.
• Grease 2-quart casserole.
• Cook macaroni in large saucepan or Dutch oven to desired doneness as directed on package.
• Drain; return to pan.
• Add remaining ingredients except potato chips to cooked macaroni; stir to combine.
• Pour mixture into greased casserole.
• Sprinkle potato chips on top.
• Bake for 25 to 35 minutes or until thoroughly heated.

Next Time- My changes were good. Nothing needs to be changed.

Old-Time Tuna Bake

Source: Pillsbury One Dish Meal Cookbook

Finally decided to pull out one of my cookbooks and use a recipe from there. This book has so many great recipes, and I wasn't sure where to start. Since I had most of the ingredients already on hand I added it to this week's menu.

Ingredients

• 7oz. (4 cups) uncooked wide egg noodles
• 1 (10 3/4 oz.) can condensed cream of celery soup
• 1 (12oz.) can evaporated milk or 1 1/2 cups half-and-half
• 1 T instant minced onion
• 1 tsp. seasoned salt
• 1 1/2 cups frozen sweet peas, thawed, drained
• 1 (2.8oz.) can french-fried onions

Preparation

• Heat oven to 350 degrees.
• Cook noodles to desired doneness as directed on package. Drain, rinse with hot water.
• In ungreased 2-quart casserole, combine soup, milk, onion, and salt. Add cooked noodles, tuna and peas; mix well. Cover.
• Bake for 30 minutes.
• Remove from oven; stir well.
• Sprinkle with french-fried onions.
• Bake uncovered for an additional 5 minutes.

Next Time- This was just really good. Nothing needs to be changed. It had great flavor. Leftovers were pretty great too.