trish's tuna casserole

Ingredients

• Servings: 1
• 1 1/2 (8 ounce) packages egg noodles
• 1 (9 ounce) can tuna, undrained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (15 ounce) can peas with mushrooms and pearl onions (such as le sueur®), undrained
• 1 onion, chopped
• 1/2 cup milk
• salt and black pepper to taste
• 1/2 cup dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 350 degrees f (175 degrees c). fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the egg noodles and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
• while the pasta is cooking, stir the tuna, condensed soup, peas with mushrooms and onions, onion, milk, salt, and pepper in a bowl until evenly mixed. gently stir in the cooked pasta, then pour the mixture into a 9x13 inch baking dish. sprinkle evenly with dry bread crumbs.
• bake in the preheated oven until the casserole is bubbling and the bread crumbs are golden brown, about 20 minutes.

spaghetti squash i

Ingredients

• Servings: 6
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
• meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
• use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.

Italian Cheese Balls

Ingredients

• Servings: 18
• 1 pound ricotta cheese
• 1 (8 ounce) package cream cheese
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 teaspoons grated lemon zest
• 2 eggs, beaten
• 4 egg whites
• 3/4 cup white sugar

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat the oven to 300 degrees f (150 degrees c).
• in a medium bowl, mix together the ricotta cheese, cream cheese, flour, salt, vanilla, lemon zest and eggs. in a separate bowl, whisk together the egg whites and sugar. pour into the cheese mixture, and mix until well blended. roll into balls about the size of a golf ball, and place in a glass baking dish.
• bake for 45 minutes in the preheated oven, or until golden brown on top.

green bean orzo pasta

Ingredients

• Servings: 8
• 1 1/2 cups orzo pasta
• 1 (12 ounce) bag fresh green beans, trimmed
• 3 tablespoons olive oil, divided
• 1/2 cup pine nuts, or more to taste
• 1 (14.5 ounce) can petite diced tomatoes, drained and rinsed
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried basil
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. drain.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add green beans, cover, and steam until tender, 2 to 4 minutes.
• heat 1 tablespoon olive oil in a skillet over medium-low heat; cook and stir pine nuts until toasted and fragrant, 2 to 4 minutes.
• combine orzo, green beans, pine nuts, tomatoes, remaining olive oil, parmesan cheese, basil, salt, and pepper in a large bowl.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

turkey tetrazzini a la stouffers®

Ingredients

• Servings: 6
• 2 teaspoons butter
• 1/4 cup butter, divided
• 1 cup chopped celery
• 1 (8 ounce) package sliced fresh mushrooms
• 1/2 cup all-purpose flour
• 2 2/3 cups chicken broth
• 1 cup heavy whipping cream
• 1/4 cup
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 (12 ounce) package angel hair pasta
• 2 cups diced cooked turkey
• 1/2 cup panko bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c). grease a casserole dish with 2 teaspoons butter.
• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain.
• melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
• remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, whisking constantly, until sauce is thickened. mix in cream, , salt, and white pepper.
• fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. transfer mixture to prepared casserole dish and sprinkle panko crumbs on top.
• bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.