Tuna Pasta

Tuna Pasta

1 (8oz) pkg pasta shells or elbow macaroni

2 (5oz) cans tuna, drained

Sweet pickles,to taste, diced finely and a few Tbsp of pickle juice

Mayonnaise to taste

Salt free seasoning, to taste

Cook pasta according to package directions and drain, rinse in cold water. Add in tuna and pickles. Add pickle juice and mayonnaise and stir into the noodle tuna mixture. Season with salt free seasoning to taste.

Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole

1 small onion, chopped
2 Tbsp. butter

1 (10 oz) can cream of celery soup
1/3 C milk
2 C egg noodles or rotini pasta, cooked and drained
2 (6oz) cans tuna, drained

2 C cheddar cheese, divided
1/4 C Parmesan Cheese, grated
2 Tbsp. chopped pimiento

Heat oven to 350°F. Cook and stir onion in butter in large saucepan over medium heat until tender but not browned. Add soup, milk, noodles, tuna, 1 cup of the cheddar cheese, the Parmesan cheese and pimento; mix well. Spoon into a casserole dish. Top with remaining cheddar cheese. Bake for 25-30 minutes or until bubbly. 

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Creamed Tuna and Peas

Creamed Tuna and Peas

1/4 cup margarine

1/4 cup flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon sugar

15 oz can peas

6 oz can tuna

Toast

Melting the margarine in a saucepan.  Use a fork or a whisk to stir in the flour making sure it is smooth.  Gradually stir in the milk.  When the mixture is smooth stir in the sugar, salt and pepper.  Cook and stir the sauce until it begins to boil.  Allow it to boil for a minute.  Remove the sauce from the heat. Drain the peas and the tuna.  Stir into mixture gently and reheat only until boiling again.  Do not overcook or the peas will get mushy. Serve over buttered toast.

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Tuna and Rice

Tuna and Rice

3 Tbsp. butter
¼ C finely chopped onion
¼ C finely chopped celery
1 (6 oz) can tuna, drained and flaked
2 C cooked rice
¼ C minced parsley
Salt to taste
½ C chopped cashews

Melt the butter in a saucepan. Add the onion and celery and cook over medium heat, stirring often, until the onion is soft. Stir in the tuna, rice, parsley, and salt and heat through. Sprinkle with cashews and serve hot.

Pasta Carbonara and Tuna Noodle Casserole

I am going to start labeling what day the food is from in case I get behind in posting again. Today is January 31 and I have cooked dinner at home every single day this month. Now on with the rest of the year...

Breakfast

Breakfast Bagel Sandwich from the freezer

Tropical Fruit Blend from the freezer

I found some pancetta in the freezer and could not decide what to do with it until I got a craving for pasta.

Pasta Carbonara

1 lb. fettuchini
4 eggs
1/2 lb. pancetta or bacon
1 1/2 C Parmesan cheese
12 cloves garlic, minced
1 lg onion, chopped
1 C chicken broth
1 C white wine
1 stick butter
Parsley to taste
Pepper to taste

Slice bacon/pancetta into pieces and fry until cooked through. Meanwhile start water for pasta. While making the sauce prepare pasta according to package directions keeping in mind that in order to cook eggs through when they are added at the end the pasta will need to be very hot. Once bacon/pancetta is cooked remove from pan and set aside. In the bacon grease cook onion until tender adding garlic at the end so that it does not burn. Remove onion and garlic from the pan leaving grease behind. Turn heat to high and allow to become very hot. Add wine and deglaze pan by scaping up any browned bits in the bottom. Add chicken broth and return bacon/pancetta, onion and garlic to the pan. let simmer over medium heat until ready to add to pasta. In a large bowl combine eggs, cheese and parsley. Drain water from pasta and quickly add pasta to egg mixture mixing well. Add stick of butter and contents of skillet and toss well. Season to taste with pepper and serve

We even had pasta for dinner! I made Tuna Noodle Casserole which is a favorite of my daughters. The vegetables are sugar snap peas and carrots they were in the freezer from Angel Food Ministries.

Tuna Noodle Casserole

1 lb. spiral noodles, cooked according to pkg directions
1 (12 oz) can evaporated milk
2 C shredded cheddar cheese
pepper to tatse
2 green onions, sliced
2 (7oz) can tuna, drained
nonstick cooking spray

Combine milk, cheese, pepper and onion in a saucepan and cook over low heat , stirring frequently until cheese is melted. Combine tuna and noodles and place in a casserole dish that has been sprayed with nonstick cooking spray. Top, without stirring in, with the cheese sauce making sure all the noodles are covered. Bake at 350 degrees for 30 minutes or until hot and bubbly.

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