My grandfathers, uncles, and my Dad were coal miners in the western part of Virginia and southern West Virginia - hard, honest work for minimal pay. The women in our families worked equally as hard in raising children and keeping house - and making the most wonderful meals out of the simplest ingredients! I have learned from my own cooking experience that the best part of preparing something is in sharing it with others who enjoy it, too. That is the purpose behind this blog: not only to preserve our family recipes, but to share them with others who can use and enjoy them as much as we have. Thanks for stopping by! Cris

A Note: I do not condone the use or consumption of beverage alcohol in any form for any reason. Therefore, the recipes posted here on our blog do not contain wine, beer, or liquor in any form.

Monday, October 16, 2023

Tuna and Cheddar Cheese Casserole

 






shared by Cris Watson

Serves 4

Ingredients:

2 cups of dry egg noodles

2 5 oz cans of albacore tuna - drained

1 cup grated sharp cheddar cheese

2 tbsp. Butter (you can use extra virgin olive oil but I don’t recommend margarine)

½ cup chopped celery

1 cup chopped onion

1 cup canned or frozen peas, thawed

1 7 oz can cream of celery soup (you can use mushroom soup instead)

1 cup Half & Half (you can use skim milk but it will not be as rich a flavored)

½ teaspoon salt

½ teaspoon pepper

1/4 teaspoon Old Bay Seasoning (optional: if you don’t like Old Bay Seasoning, add in 1/4 teaspoon basil and 1/4 teaspoon parsley)


For topping:

1 cup panko crumbs (I use the plain panko)

½ cup grated cheddar cheese

1 teaspoon butter

1/4 teaspoon parsley


Heat oven to 400 degrees


Directions:

  1. Cook the egg noodles according to the package directions to al dente stage; drain and rinse in cold water. Set aside.

  1. In a large sauce pan, over medium heat melt all of the butter. Put 1 teaspoon of the melted butter into a small bowl and set aside.

  1. In the remaining melted butter, saute the chopped celery and chopped onion just until tender, about 5 minutes.

  1. Add in the peas. Saute for 2 to 3 minutes.

  1. Add in the tuna.

  1. Add in the cream of celery soup, stir gently to combine.

  1. Add in the Half and Half and the seasonings, stir gently to combine.

  1. Remove from heat and add in the noodles and 1 cup of the shredded cheddar cheese.

  1. Pour into a large casserole dish

  1. Bake uncovered in a 400 degree oven for 15 minutes


While casserole is baking, prepare the topping:

  1. In the small bowl with the reserved melted butter, combine panko crumbs, remaining cheddar cheese, and parsley. Work gently until all of the crumbs are moistened with the butter.

  1. Remove the tuna casserole from the oven and sprinkle topping evenly over the casserole.

  1. Return to the 400 degree oven and bake another 10 - 15 minutes until bubbly.


Serve with fresh sliced  raw vegetables and enjoy!








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