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.

2. 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.

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

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

5. Add in the tuna.

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

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

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

9. Pour into a large casserole dish

10. 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.

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

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

Serve with fresh sliced  raw vegetables and enjoy!

Apple, Raisins, and Nut Dessert

     Shared by Cris Watson

Makes about 4 one-half cup servings

Ingredients:

1 large Gala apple

1 tbsp. Butter

Dash of salt

½ cup chopped walnuts

½ cup raisins

½ cup hot water

½ cup French Vanilla Coffee Creamer

Small amount of Cinnamon or Nutmeg

Directions:

1. Put the raisins in the hot water and set aside for the raisins to soften.

2. Core the apple and cut into bite size pieces. You can either peel the apple or leave the skin on it, your preference.

3. In a sauce pan, over medium heat melt the butter.

4. Add the apple pieces and salt. Toss gently and cook the apples until just tender.

5. Drain the raisins and add them to the apples.

6. Add the nuts to the apples and raisins.

7. Toss gently to mix the ingredients.

8. Add the French Vanilla Coffee Creamer and gently toss. Heat just long enough to warm the creamer.

9. Divide evenly into serving dishes. Sprinkle a little Cinnamon or Nutmeg over the top of each dish of dessert and serve with or without whipped topping or vanilla ice cream.

Spicy Dirty Rice

 

Photo by Cris Watson

Spicy Dirty Rice

shared by Cris Watson

Makes about 4 servings

Ingredients

1 ½ cups cooked white or brown rice

½ lb country sausage

½ cup of red or green bell pepper chopped

½ cup chopped onion

1 tbsp minced garlic

1/4 tesp crushed red pepper

½ tesp paprika

1/4 tesp black pepper

(Note: I did not use any salt as the sausage is quite salty itself

Also, if you use hot, spicy sausage, omit the crushed red pepper)

Directions:

1. Cook rice according to directions.

2. Cook sausage until well browned.

3. Drain all but 1 tablespoon of the grease from the sausage and transfer the sausage to a bow to keep warm.

4. In same pan that the sausage was browned in, saute the minced garlic for about 1 minute.  Add the chopped onion and saute until tender (about 3 minutes).  Add the chopped bell peppers and saute for another 3 to 4 minutes.

5. Transfer the sauteed vegetables to the bowl with the sausage.

6. Put about 1/8 cup of water in the pan that was used to cook the sausage and vegetables and de-glaze the pan.

7. Add the spices to the liquid in the de-glazed pan and simmer for about 1 minute to blend the spices.

8. In a serving dish, combine the cooked sausage and vegetables with the cooked rice.

9. Pour the liquid and spices from the de-glazed pan over the rice and sausage and vegetables. Toss gently to blend.  Serve and enjoy!