Tuna Noodle Casseole

I’ve made Tuna Noodle Casserole since I was a teen, but it always seemed to be missing something. It wasn’t until I was working in Hartford, Connecticut that I found the secret to a great Tuna Casserole.

 The employee cafeteria at the company where I worked had the best Tuna Noodle Casserole, you had to get on line early to make sure you got it when it was on the menu. I finally asked the chef what he put into the casserole that made it so good.

The secret is cheddar cheese. The cheese adds a smooth flavor that balances out the fishy tuna flavor.

TIPS

I use Mueller’s Hearty Egg Noodles Extra Wide, you can use any other noodles, I’ve tried other brands and I think Mueller’s makes the best. They have a substantial texture and aren’t mushy, they hold up to baking in casseroles really well.

I use the 98% Fat Free Soup and I also use Fat Free Milk, I don’t think you can tell the difference and it is a lighter alternative, but you can certainly use the Regular Soup and Whole, 1% or 2% Milk.

The topping is optional.

I use chunk light tuna in water, I think the tuna flavor is a little stronger than solid white tuna. I’ve used solid white tuna in water when I don’t have chunk light and it also makes a great casserole, it’s a matter of personal preference.

The topping is optional but I do recommend it, it adds a little crunch to the casserole. I use cornflake crumbs because my family likes the flavor of the corn, but you can use Plain or Italian Seasoned ones also.

Serve this with a small salad and the meal is complete!

This is by far the best recipe version of Tuna Noodle Casserole you will ever make. It’s quick and easy and you just have to try it.








Tuna Noodle Casserole Recipe:

All you need:

1 lb. bag of noodles, cooked according to package directions
2 cans Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
1 cup Cheddar Cheese, shredded
2 cans (6 oz) tuna, drained and flaked
1 can of mushrooms (I use the larger size (7 oz.), but you can use less or omit)
1 cup frozen peas (optional)

Topping (Optional)

¼ dry bread crumbs
2 tablespoons melted butter or margarine

All you need to do:

Preheat the oven to 350 degrees.

In a medium saucepan combine the soup, milk and cheese and cook on medium heat until cheese is melted, stirring frequently. When the cheese is melted and incorporated into the soup and milk, stir in the tuna, mushrooms and peas.

I put noodles back into the pot that I cooked them in.

Pour the tuna mixture into the noodle pot and mix thoroughly. Pour the noodle and tuna mixture into a 13 x 9 baking dish.

Bake uncovered for 25 minutes or until hot and sides are slightly bubbly.

In a small bowl combine the bread crumbs and melted butter. Sprinkle the topping onto the casserole.

Bake for an additional 5 minutes until topping is crunchy.

Corn Fritters

This recipe for corn fritters is one from my Mother. She would make corn fritters periodically when I was growing up. We loved them…. I still do. My brother and I would love to pick off the crunchy pieces that stick out on some… it would drive her nuts…. LOL… but then again.. kids will be kids.

It wasn’t until I was in the south had I ever heard of putting honey on corn fritters… and I do love honey…. So now I’m a definite convert… I drizzle honey on my corn fritters… but however you eat them… they are sure to please.

Corn fritters go well with so many dishes....

TIPS

My Mother uses canned corn… and I prefer to use frozen corn thawed… either one works well.

I don’t have a fancy fryer… I use a large heavy pot… and melt Crisco shortening.. I put it over medium high heat… Use a candy/frying thermometer to eliminate the guess work... I fry mine at 350-370 degrees. 

I use a cookie scoop to drop them in.. (it looks like a little ice cream scoop).

Use a smaller one to make party snacks.. they just pop in your mouth... over and over and over...

The dropfuls sink and slowly rise to the top and brown. You will need to roll them over to brown all sides evenly.

They take about 5-8 minutes to complete cooking. Drain on paper towels and then put in the next batch. Don’t over-crowd the pot.. they need room to cook and you need room to turn them over so the other side browns.

They are quite easy to make.... and so good.. no wonder they're a Southern favorite!









Recipe:  Corn Fritter Recipe

All you need:

2 cups of flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
2 eggs, beaten
1 cup milk
¼ cup melted butter
1 can whole kernel corn, drained or 1 ½ cups frozen corn, thawed or fresh
Powdered sugar or syrup or honey

All you need to do:

Prepare your pot by melting the shortening or oil (I usually melt it over a low heat while I prepare the batter)... turn the heat up as you're finishing the batter.  When the temperature of the oil is 350 degrees F... you can start dropping them in the hot oil.

Sift together the flour, baking powder, salt and sugar.

In a large bowl, combine eggs, milk and butter.

Add the flour mixture, folding in until it has been completely incorporated.

Add the corn, mix thoroughly.

Drop by spoonfuls (about 1 ½ tablespoons) into hot vegetable oil and deep fry for about 5-8 minutes or until golden brown on both sides.

Sprinkle with powdered sugar or serve with syrup or honey.

Serve warm.

Italian Meatloaf

Italian Meatloaf... a delicious spin on that comfort food favorite.   It's easy to put together... and with easy sides like pasta and a vegetable... not only will the family love this ... you can relax while it's in the oven.

TIPS

You can use any spaghetti sauce you prefer.. homemade or store-bought. 

I used a 1/4 cup pizza sauce in the meatloaf mix.. I always have pizza sauce on hand... if you don't you can substitute spaghetti sauce.

I like to use Hunt's Diced Tomatoes.. they seem to dice them the best and the can has little juice so you get a nice amount of diced tomatoes.... use any variety you prefer... Garlic and Onion is a good choice... I like the Basil Garlic and Oregano variety...

The shredded cheese used in this recipe is the 6 cheese Italian variety...  if you don't have it.. you can substitute shredded mozzarella.

I used a loaf pan with an insert so the grease... what little there is.. drains off.

Try this delicious recipe... you'll love it!

Recipe:  Italian Meatloaf

All you need:

1 1/2 pounds very lean ground beef

2 eggs

3/4 cup Italian seasoned breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup pizza sauce

1 teaspoon Italian seasoning

1 teaspoon dried oregano

i teaspoon dried basil

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14.5 oz.) Hunt's Diced Tomatoes with Basil Garlic and Oregano

1 3/4 cups finely shredded 6 cheese Italian cheese mix

Spaghetti Sauce (for on top when serving and on the side)

All you have to do:

Preheat the oven to 350 degrees F.

Mix all the ingredients except the Spaghetti Sauce in a large bowl.  Press it into a 9 inch loaf pan.

Bake for 1 hour 20 minutes or until interior temp reaches 160 degrees F.

Remove from the pan and allow to rest for 5-10 minutes before serving.  Spread a generous amount of Spaghetti sauce over the top and serve with additional sauce.

Crab Shepherd's Pie

An unconventional spin on a Shepherd's Pie... and a delicious one at that!  Crab in a light creamy sauce made of Swiss, Gruyere and Parmesan cheeses... a hint of white wine... smoked bacon, mushrooms, carrots and peas .. pearl onions... topped with mashed potatoes .. some snipped chives... have your interest yet?  I hope so..

TIPS

Real crab is best.. that sweet flavor can't be beat... but if you're on a budget.. imitation crab is tasty too.

You can use leftover mashed potatoes or make them from scratch or even instant if you want... obviously real mashed potatoes are best...

For the white wine... I suggest a Sauvignon Blanc... nothing expensive.. just stay away from those "cooking wines" .. an inexpensive "real" wine is best.

I used white ground pepper .. you can use black pepper if you don't have white pepper.

Fat free half and half is really the best.. it makes a wonderfully smooth sauce without the fat.

I used fresh mushrooms... they're the best.. sliced thick or if they're small you can quarter them.

The smokey bacon adds a nice flavor to an otherwise fairly bland mixture.. make the bacon in the oven so while it heats up cooking the bacon you can prepare the rest of the ingredients.

I used frozen carrots and peas and pearl onions... I find they work the best.  No need to cook them or defrost them.. add them frozen.. they will cook while baking.

Try this delicious dinner... a quick super that has the most wonderful flavors.

Recipe:  Crab Shepherd's Pie

All you need:

3 strips thick sliced smoked bacon

1/2 pound crab meat, cut into small pieces

8 oz. fresh mushrooms, sliced thick

1 1/2 cups frozen carrots and peas

1/2 cup frozen pearl onions

3 tablespoons butter

3 tablespoons flour

2 cups fat free half and half

1/4 cup white wine *See TIPS

1 bag (5 oz.) Sargento Artisan Blend Swiss and Gruyere shredded cheese

1/4 cup shredded Parmesan cheese

Salt and white pepper

1/2 teaspoon onion powder

Additional shredded Parmesan cheese for topping

Chopped chives for topping

2 cups buttery mashed potatoes

All you need to do:

Place the bacon strips on a foil lined pan.  Put it into a cold oven and set the oven on 400 degrees F. Use a full size oven only… DO NOT USE A TOASTER OVEN.  Check it after 15 minutes…. ypu want hte bacon fat rendered but the bacon should still be pliable and not crispy. Keep a close eye on it, they can burn easily.  Remove the pan from the oven and immediately remove the bacon, drain on paper towels.  Chop into small pieces and set aside. 

Meanwhile in a large saucepan, melt the butter over medium high heat.  Add the flour and mix well.. allow the butter/flour mixture to cook for about 2 minutes.. don't let it brown... turn the heat down a bit if you think it will start to brown. 

Slowly add the half and half, whisking constantly.... whisk until smooth.  Season with salt, white pepper and onion powder.  The sauce should start to thicken, add the Swiss and Parmesan cheeses.  Add the white wine and stir until the cheese has melted and sauce is thick.  

Add the frozen carrots and peas, pearl onions, mushrooms, bacon and crab.  Stir well.  Remove from the heat. 

Pour into a baking dish.  Top with mashed potatoes, sprinkle with chopped chives and a little shredded parmesan. 

Bake at 400 degrees for about 30 minutes or until it's hot and bubbly along the sides and the top begins to brown slightly.

Recipe: Easy Chicken and Dumplings

This recipe for Chicken and Dumplings is so easy it practically makes it by itself…. Well actually.. it does! This is a slow cooker recipe… hardly any prep… just put the ingredients into the slow cooker.. and turn it on… now you can’t get any easier than that.

TIPS

The recipe calls for 2 cans of Cream of Chicken Soup.. you can use .. regular or 98% fat free… whichever you prefer… you can also use Cream of Chicken Mushroom Soup or substitute one of the cans with Cream of Mushroom Soup…

The recipe calls for 1-2 cans of refrigerated biscuits.. depending on how large your slow cooker is.. will depend on whether you use 1 or 2 cans… Mine is quite large and I just fit 2 cans of biscuits.. most slow cookers will handle only 1 can of biscuits.

This recipe will serve four.

This is truly one of the easiest recipes you can make… and fool proof!






Recipe: Easy Chicken and Dumplings

All you need:

3-4 large boneless chicken breasts (about 2 pounds)
2 cans of Cream of Chicken Soup (see TIPS)
1 medium onion, finely diced
8 oz. fresh mushrooms, sliced
1 large russet potato, peeled and diced (large dice)
1 ½ cups chicken broth
1 teaspoon dried thyme
½ teaspoon paprika
1 bag Birds Eye Mixed Vegetables
1-2 cans (7.5 oz each) Pillsbury Buttermilk Biscuits

All you have to do:

In a small bowl mix the soup and dried thyme and paprika.

Put all ingredients except the biscuits into a slow cooker. Set it on high and cook for 4 hours.

Turn the setting down to low. Separate the biscuits and lay them over the top… replace the lid and continue to cook for another 2 hours.

Serve in bowls.

Recipe: Cheesy Chicken Rice Medley

Hmmmm.... Comfort Foods are the best in the winter... even in places that are not cold and snowy in the winter... we still crave Comfort Foods...

Fabulous casseroles... soups... stews... cobblers and pies... and so much more... dish is warm and satisfying.... perfect for one of those cold nights...

This recipe for Cheesy Chicken Rice Medley is actually a re-post... I posted this a few years ago... and has been long forgotten... which is a shame.. it really is so good and kid-friendly too.

TIPS

The recipe calls for Campbell’s Cream of Chicken and Mushroom Soup. That isn’t always the easiest to find… I recommend you substitute it with Campbell’s Cream of Chicken Soup. I wouldn’t use Cream of Mushroom, the recipe uses cooked boneless chicken breasts cubed which really don’t have a heavy chicken flavor and you do want some chicken flavor in this casserole.

I usually use Fat Free Milk, I have used 2% Milk and it does make it creamier.

If I don’t have leftover cooked chicken from another meal, I place the breasts in a small saucepan with chicken broth to cover. I throw in a carrot, a few pieces of celery and an onion.... a sprinkle of thyme, some pepper and a bay leaf. I simmer on medium heat until the center is no longer pink.

I specify Birds Eye Peas and Carrots or Mixed Vegetables. I like their combination of vegetables in their Mixed Vegetables, you can substitute as you see fit.

For the topping, I usually use Corn Flake Crumbs, we really like the flavor, but you can use Unseasoned or Seasoned Bread Crumbs instead. Panko crumbs also make a great topping (as shown in the picture).



This makes approximately 6 servings.

Serve this with cranberry sauce for a truly satisfying supper.

This is a great recipe for a week night, it’s quick and easy. Don’t count on having any leftovers.







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Cheesy Chicken and Rice Medley Recipe:

All you need:

2 cups of Minute Rice, cooked according to package directions
2 cans of Campbell’s Cream of Chicken and Mushroom Soup
1 can of Milk (Fat Free, 1% or 2%)
2 cups Cheddar Cheese, finely shredded
2 boneless chicken breasts, cooked and cubed
1 can (7 oz) of mushrooms, drained
1 ½ bags (12 oz bag) of Birds Eye Mixed Vegetables or Carrots and Peas, thawed
3 tablespoons butter or margarine, melted
1 cup Corn Flake Crumbs

All you need to do:

Preheat the oven to 350 degrees.

In a large pot I combine the soup, cheese and milk. Cook on medium to low heat, stirring frequently until sauce is smooth.

Add the cubed chicken and mushrooms, mix thoroughly.

Add the cooked rice and thawed frozen vegetables, mix thoroughly.

Pour mixture into a 13 x 9 baking dish.

Melt the butter or margarine in a 2 cup measuring cup in the micro. Add the Corn Flake crumbs, a ¼ cup at a time…using a fork to incorporate.

Sprinkle the topping over the entire mixture.

Bake at 350 degrees for 20 minutes or until topping is crunchy and sides of the casserole are bubbly.

Recipe: Hot Dog Mac and Cheese

I know Hot Dog Mac and Cheese is not the most glamorous meal I could cook… but you know… it really hits the spot on a cold winter’s night… we like comfort food in the winter… living in the south… we’re lucky.. we don’t have terribly cold nights… but when it does get cold… we like hearty foods.. and this one fits the bill quite nicely.

This is definitely a kid-friendly meal that adults will love also.

TIPS

You can be flexible on quantities here… I used 6 hot dogs… I wouldn’t use less than 4… and next time I will use 8 since my taste tester said it could use more…. so you decide how meaty you want it.

I used whole milk, if you use non-fat or 1% milk… start making the sauce with 2 cups… and add more until you get the sauce to the thickness you prefer.

I used cheddar cheese… you can use shredded Colby Jack cheese instead.

Use the salt sparingly when you’re making the sauce… don’t forget the hot dogs will add salt to the dish.

This makes about 6 good sized servings.

I served a small salad with it and it was perfect.

Keep warm this winter with delicious comfort foods everyone will love.






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Recipe: Hot Dog Mac and Cheese

All you need:

3 cups dry elbow macaroni
4 tablespoons butter or margarine
¼ cup flour
2 ½ cups whole milk
2 cups finely shredded cheddar cheese
6-8 hot dogs, sliced
Salt and white pepper to taste
Cooking oil spray (butter flavor preferred)

All you need to do:

Preheat the oven to 350 degrees F.

Cook the elbow macaroni in a large pot of boiling water for about 8 minutes or until cooked but still chewy… they will cook more when the casserole bakes. Drain and set aside.

Meanwhile, melt the butter or margarine in a large saucepan. Add the flour and whisk until smooth. Cook for about 2 minutes to cook off the flour taste… make sure the butter doesn’t scorch…whisk constantly… if needed turn the heat down.

Add the milk slowly while whisking… whisk until smooth and sauce begins to thicken.

Add the shredded cheese and whisk until the cheese is completely melted and incorporated.

Add a little more milk if sauce is too thick, whisking constantly. Remove from the heat.

Dump the cooked macaroni back into the pot you cooked it in and add the sliced hot dogs, mix completely.

Add the sauce and mix completely.

Lightly spray a 7 x 11 or 9 x 13 baking dish with cooking oil spray.

Pour the macaroni mixture into the dish and bake for 30 minutes or until bubbly and the top is begins to brown.

Recipe: Lobster Mac and Cheese

This recipe for Lobster Mac and Cheese got started when my friend Lyn asked me for a recipe for it. Then we went out to eat shortly after that and lo and behold it was on the menu…. so I figured I’d better get moving on figuring out a good recipe… and so it began.

Actually the recipe came together really quite easily…. It uses a basic cheese sauce made with white cheddar and gruyere/Swiss combination… for a little extra umpf that I felt rounded out the flavor… I added some grated Parmesan cheese. The addition of chopped chives was an obvious choice… the delicate onion flavor really added to the dish….

A buttery Panko crumb topping added the needed crunch to this… and I was done! It made a great lunch with a small salad…

Just a few tips…

TIPS

Gruyere is an expensive cheese… and while Lobster Mac and Cheese is not exactly a budget food… there is no need to break the bank to make it… I used Sargento’s Artisan Cheese Blend of Gruyere and Swiss Shredded Cheese… it was a perfect solution … it tasted great and wasn’t terribly expensive.

Use a good quality grated Parmesan cheese… there is a flavor difference for sure … using a cheap alternative will turn this dish into a run of the mill mac and cheese … which given all of the great ingredients would be a shame.

Lobster is an expensive ingredient…. no doubt… you can substitute imitation lobster … which I have done in the past… just be aware.. while the meal will be good… imitation lobster is missing that sweet flavor of the real deal.

Panko crumbs… if you haven’t used them before… you should try them.. they really are good… the texture is completely different from the ordinary bread crumbs… they are no longer expensive… Progresso makes them and you can find them by the other bread crumbs in the supermarket.

Chives… I know I use them frequently… but the flavor can’t be matched with a substitution.. even shallots are too strong a flavor to use as a substitution… you really want a light flavor so it combines with all the other flavors and doesn’t over power them.

I used whole milk, you can use fat free, 1% or 2%.... just be aware that the sauce will be thinner… I would recommend you start by adding about ½ cup less milk and as it thickens, add more until you get to the thickness you want.

Al dente is cooked to a chewy consistency… don’t overcook the macaroni because it will need to be baked … and you don’t want to end up with macaroni that’s too soft.

I made individual servings in small casserole dishes. This recipe made 4 servings.

This dish takes a comfort food to a whole new level… I hope you enjoy it!






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Recipe: Lobster Mac and Cheese

All you need:

For the Sauce:

2 tablespoons unsalted butter
2 tablespoons flour
3 cups milk
2 cups shredded white cheddar cheese
1 cup Sargento Artisan Shredded Gruyere and Swiss cheese
¼ cup grated Parmesan cheese
3 tablespoons chopped chives
Salt and white pepper to taste

For the topping:

2 tablespoons unsalted butter, melted
3 tablespoons Panko bread crumbs
Chopped chives for sprinkling

Other Ingredients:

8 ounces chopped lobster meat
3 cups dried elbow macaroni, cooked al dente

All you need to do:

Preheat oven to 375 degrees F.

Cook the elbow macaroni, drain and set aside.

In a medium saucepan, over medium heat, melt 2 tablespoons butter. Add the flour and stir to mix well. Allow flour to cook for about 2 minutes to cook off the flour taste, stirring constantly.

Add one cup of the milk while whisking constantly. Whisk until all lumps are dissolved. Continue whisking until sauce begins to thicken… then add the remaining milk and continue whisking until milk is blended in.

Add the cheeses and stir until sauce has thickened.

Remove from the heat and add the chives.

Add salt and pepper to taste.

Dump the cooled macaroni into the original pot that you cooked it in. Add the lobster and chives, mix well.

Add the sauce and mix well.

Spoon generous servings into individual casseroles.

In a small measuring cup or bowl, mix the melted butter and Panko crumbs with a fork.

Sprinkle the crumb mixture on top of each casserole and then sprinkle with chopped chives.

Bake for about 25 minutes or until casserole bubbles along the sides and top is lightly browned.

Recipe: Smokin’ Mac n Cheese

This Smokin’ Mac n Cheese is a simple “family” meal that kids and adults alike will love… it’s quick and easy.. a perfect weeknight meal.

I had a hankerin’ for mac n cheese (like that?.. hankerin’… living in the south has surely had an influence on me!)… but .. problem number one is … it’s not high on Warren’s list… “Mr. I Don’t Like Cheese” … well the Mr. has changed over the years… now he qualifies it by saying.. he doesn’t like to eat just cheese (cubed cheese etc)… but put out a tray of cut-up sausage and cheese with fruit.. and lo and behold… Mr. eats away… (big sigh)… ya gotta love a man that stubbornly refuses to acknowledge a woman may have been right…

So back to my mac n cheese… he has liked my Mexican Mac n Cheese… so I have to think of ways to change it up a little… I had a package of Lil Smokies from Hillshire Farms in the fridge that I wanted to use… so I went to the Hillshire Farms site… and sure enough.. they had a recipe with Lil Smokies added to Mac n Cheese… not rocket science there.. but the recipe used half and half instead of milk and didn’t make a roux for the sauce first… (I went back to the site to find the recipe and now I can’t find it… oh well you will have to trust me)…so I thought I’d give it a try… of course I had to add my little twist to it..

I also added one can of Rotel Mild Tomatoes and Chilies… and I must say.. it was a great combo.. even Mr. I Don’t Like Cheese liked it! ….. even loved the left overs… big sigh.. I do have to remember when creating recipes he doesn’t like cheese.

TIPS

The sauce came out perfect… very smooth and cheesy and gooey… but I know half and half adds calories and fat… you can still make a traditional cheese sauce and add the ingredients in the recipe..

I cut the Lil Smokies into thirds… you can add them whole… but cutting them makes a great presentation.

If you don’t want the zip from the Mild Rotel Tomatoes.. use a can of Petite Cut Tomatoes instead…

I didn’t drain the tomatoes.

I used elbow macaroni.. but you can use any other shape you prefer.

Truly an easy meal.. and really tasty too!







Recipe: Smokin’ Mac and Cheese

All you need:

3 cups dried elbow macaroni (any type you like)
1 package Hillshire Farms Lil Smokies
1 can Rotel Mild Tomatoes with Chilies
2 cups half and half
2 tablespoons butter
1 cup shredded Monterey Jack cheese
2 cups shredded Mild Cheddar cheese

For Topping (topping is optional):

4 tablespoons butter or margarine, melted
1 tablespoon (Fajitia or Taco Seasoning)
1 cup unseasoned dry bread crumbs

All you have to do:

Preheat oven to 350 degrees F.

In a large pot, cook the macaroni according to package directions for al dente… you want it cooked but still chewy because you will be baking the casserole in the oven later.

Drain the pasta and return to the pot.

Meanwhile, in a medium pot add the half and half, 2 tablespoons butter and shredded cheese. Cook over medium heat until cheese has melted and sauce is smooth, stirring frequently.

Add the sausage and tomatoes to the cooked macaroni and stir well.

Add the cheese sauce to the pot of macaroni, stir well.

Pour the mixture into a 9 x 13 baking pan.

To make topping: (this is optional)

Put butter into a 2 cup measuring cup or bowl and melt in the microwave.

Add the seasoning and bread crumbs.

Sprinkle the crumb mixture on top of the casserole.

Cover loosely with foil and bake for 20 minutes.

Remove the foil and continue to bake for about 20 minutes or until the casserole is bubbly.

Recipe: Chicken or Turkey Tetrazzini

Chicken or Turkey Tetrazzini is a delicious dish that is said to be named after famed opera singer Luisa Tetrazzini. It’s a wonderful casserole type dish, made popular in the golden age of casseroles of the 1950’s and 1960’s. Surely it is one of the best comfort foods that families have loved for generations.

The wonderful thing about Chicken or Turkey Tetrazzini is that it can make great use of leftover chicken or turkey. There are numerous recipes out there for it…. some use cream of mushroom or chicken soup as a shortcut for the sauce, while others make a sauce from scratch. Variations also include using different cheeses, such as Swiss cheese, cheddar cheese or Parmesan, some don’t use cheese at all.

I have several recipes for Tetrazzini and the one I’m posting today is one that makes the sauce from scratch and uses Swiss cheese. I like to use a ¼ cup sherry in the sauce, as well, however I didn’t use it this time because the person I made this for doesn’t care for alcohol or wine in most dishes, so I simply substituted some of the chicken broth I had from when I cooked the chicken breasts…. I don’t feel the dish suffered from the substitution.

I wanted to make the dish and didn’t have leftover chicken or turkey, so I prepared 3 rather large boneless chicken breast halves and diced them. While it added to the work… it was well worth it. I will include how I cooked the chicken in my directions. However, you can make your chicken or turkey any way you prefer.

You can prepare all or parts of this dish ahead, which can make the time to prepare the dish a bit more manageable. I made all the steps all at once.

Quick timesaving tip:

I boiled my spaghetti in a large pot, then after draining the spaghetti, I used the same pot to sauté the onions, garlic and mushrooms. After removing the onion mixture, I simply wiped out the pot and used it to make the sauce. This saved lots of clean-up time and made all the pots and pans manageable.

Quick Tips:

I used a very large bowl to “dump” my ingredients into so it was easier to toss the ingredients to combine them. After finishing the sauce in the large pot…. I simply dumped the bowl contents into the pot and mixed it…. it made it much easier to get the ingredients evenly distributed.

To make this efficiently, I put the chicken breasts on to cook first. I also boiled my spaghetti. While they were cooking, I set the milk and heavy cream out to come to room temperature and then sliced and chopped everything that needed to be and set them aside so they would be ready.

I used my mini chopper to chop the onions, garlic and parsley to save time. First I chopped the parsley and removed it… then I chopped the onions and garlic together.

I set up my large bowl, so as ingredients were finished I could simply dump them in.

I broke the spaghetti in half before I put it in to the water to cook…. it makes eating this dish easier.

I hope you try this wonderful recipe.








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Recipe: Chicken or Turkey Tetrazzini

All you need:

To Prepare the Chicken:

3-4 boneless, skinless chicken breast halves
3 ½ cups chicken broth
1 carrot, peeled and cut into three pieces
½ medium onion, cut into wedges
1 celery stalk including the leaves, if available, cut into 3-4 pieces
4 peppercorns
½ teaspoon salt
1 teaspoon dried thyme
1-2 sprigs of parsley

The rest of the ingredients:

12 ounces spaghetti, broken in half and cooked according to pkg. directions
7 tablespoons butter, divided
1 tablespoon olive oil
16 ounces fresh mushrooms, sliced
1 medium onion, finely diced
3 garlic cloves, finely diced
¼ cup sherry (optional) can substitute chicken broth instead of sherry
1 cup frozen peas
1/3 cup flour
¼ cup fresh parsley, finely chopped
4 cups whole milk, at room temperature
1 cup heavy cream, at room temperature
1 cup chicken broth
1 ¾ teaspoons salt
¾ teaspoon pepper
½ cup shredded Sargento Artisan Blend Swiss and Gruyere Cheese
1/8 teaspoon nutmeg
1 cup grated Parmesan cheese
½ cup Progressive Italian style bread crumbs

All you need to do:

Preheat oven to 400 degrees F.

Spray a 9 x 13 baking dish with cooking oil (butter flavored preferred).

Cook spaghetti according to package instructions… make sure you make it “al dente”… it should still be a bit chewy,otherwise it will be too soft after the casserole bakes.

Drain the spaghetti in a colander and run cold water over it to cook it down quickly. When completely drained put in a large bowl.

Cook the chicken by your preferred method….

If using my method… place all the ingredients listed above under “To Prepare the Chicken” in a medium sauce pan. Bring to a simmer over medium high heat. Simmer about 10 minutes or until chicken is cooked.

Remove the chicken to a plate to cool enough to handle.

Dice the chicken.

Put the chicken in the large bowl.

Put the peas in the large bowl.

In the pot you cooked the spaghetti in, melt 1 tablespoon butter and 1 tablespoon olive oil.

Add the garlic and onions. Cook until the onions are almost translucent.

Add the sliced mushrooms and cook until the mushrooms are cooked and most of the waster from the mushrooms is evaporated.

Add the ¼ cup sherry or ¼ cup chicken broth (if using the chicken broth, I use the strained broth from what I cooked the chicken in…. you can also use just plain chicken broth if you prefer).

Simmer until the sherry evaporates (about 2 minutes)…. If using the chicken broth it won’t evaporate as easily… you will need to remove the mushrooms and onion mixture with a slotted spoon.

Add the mushroom mixture to the large bowl.

Wipe out the pot and use it to make the sauce. Melt 3 tablespoons butter over medium low heat.

Add 1/3 cup flour and whisk for about 2 minutes to incorporate, it will be paste-like. This will remove any “floury” taste.

Whisk in the milk, whisking vigorously until all the lumps are gone and it is smooth.

Whisk in the cream, 1 cup chicken broth, nutmeg, salt and pepper.

Turn the heat to high.

Add the Swiss cheese and stir until melted, whisking constantly.

Allow sauce to come to an almost boil, turn down heat to medium high and simmer, whisking constantly until thickened.

Remove from heat.

Gently toss the contents of the large bowl to completely mix ingredients.

Carefully dump the bowl contents into the sauce pot.

Gently stir to incorporate the sauce completely.

Pour into the prepared 9 x 13 baking dish.

Melt the remaining 3 tablespoons of butter ( I use a glass measuring cup covered with waxed paper and melt in the microwave on high for a 30 seconds).

In a small bowl combine the Parmesan cheese, Italian bread crumbs and melted butter.

Sprinkle topping over the casserole.

Bake at 400 degrees for 20 minutes or until topping is toasted and casserole is bubbly.

Recipe: Chicken Pot Pie with Puff Pastry Crust

This recipe for Chicken Pot Pie with Puff Pastry Crust is a combination of a few recipes… lots of trial and error went into this over the years. Chicken pot pie has always been a family favorite… however I make it...I have several other recipes that are equally as good… It's fun to change it up a little...it makes things interesting. I love to change flavors and textures...

A few months ago I posted a Chicken Pot Pie recipe... very similar to this one... I made a few changes...it used pie crust instead puff pastry... it also used mixed vegetables instead of just peas and carrots... it included potatoes... which I usually include but not this time. At first I wasn't going to post this... but decided it was a good example of slightly altering a recipe and giving it a "fresh new look and taste".

Chicken Pot Pie is one of those timeless comfort foods that everyone seems to love. It’s so easy to make and add a small salad to the meal and you have a quick and satisfying meal your family will love.

TIPS

Another wonderful thing about this recipe is that you can make the filling ahead… say on the weekend.. then on a busy weeknight… all you have to do is heat the filling slightly so it’s not ice cold… ladle into individual casseroles or one big casserole… add the crust on top and bake. How easy is that??

There are so many ways you can prepare Chicken Pot Pie… you can use leftover chicken diced.. or you cook your chicken specifically for this dish… it can be either baked, roasted or poached. There are several schools of thought about this. The Barefoot Contessa swears by using bone-in chicken breasts with the skin still on and baking it.

I personally like to poach the chicken breast in chicken broth with cut vegetables (carrots, celery, onion) and seasonings such as thyme and parsley… salt and pepper.

After the chicken is cooked, I remove the chicken and allow it to cool… and strain the vegetables out of the broth I cooked the chicken in…. I use the strained chicken broth as the base for my sauce.

If you decide to use leftovers or bake your chicken..simply substitute chicken broth from the grocery for the strained chicken broth when preparing the pot pie sauce.

You can use all white meat or white and dark meat… whichever you prefer.

Most recipes use a pie crust…homemade or store bought…. I used to use pie crust, as well. A while ago I decided to try it with frozen puff pastry… I love really buttery and flaky crusts… I liked the results so much… now I use puff pastry instead of a pie crust…. You can use a pie crust if you prefer..

As you can see… much like other comfort foods.. there are probably a million ways to make this… and it will come down to individual tastes… and ingredients available. Adjust the recipe as you like… adding other herbs and seasonings…

Great cooking is all about experimentation....variety is the spice of life.








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Recipe: Chicken Pot Pie with Puff Pastry Crust

All you need:

To Prepare the Chicken:

4 boneless, skinless chicken breast halves
3 ½ cups chicken broth
1 carrot, peeled and cut into three pieces
½ medium onion, cut into wedges
1 celery stalk including the leaves, if available, cut into 3-4 pieces
4 peppercorns
½ teaspoon salt
1 teaspoon dried thyme
1-2 sprigs of parsley

For the Pot Pie:

Frozen Puff Pastry
½ medium onion, finely diced
1 stick of butter
The strained broth or chicken broth purchased from the grocery store
Additional chicken broth if needed
3 tablespoons flour
3 tablespoons heavy cream
1 ½ teaspoons dried thyme
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 ½ cups frozen pearl onions
1 ½ cups frozen peas (Do Not Use Petite Peas)
1 ½ cups frozen diced carrots
1 small can of mushrooms, drained
1 egg beaten

All you have to do:

Take the puff pastry out of the freezer to thaw (according to package instructions).

Cook the chicken by your preferred method….

If using my method… place all the ingredients listed above under “To Prepare the Chicken” in a medium sauce pan. Bring to a simmer over medium high heat. Simmer about 10 minutes or until chicken is cooked.

Remove the chicken to a plate to cool enough to handle.

Dice the chicken.

Strain the broth you cooked the chicken in… and set aside.

TIP: I strain the broth into my large measuring cup… it’s easier to pour and measure… you will need to have 3 cups of broth for the sauce base… if you don’t have enough from the cooking liquid… add additional commercially made broth to it to make 3 cups.

In the original pot you cooked the chicken in…. melt the butter over medium heat.

Add the chopped onions and cook them until they are soft and translucent.

Add the flour and stir well to incorporate the flour.

Slowly add the chicken broth, whisking constantly to make sure there aren’t any lumps.

Add the heavy cream and stir to incorporate.

Cook for about 3 minutes until sauce begins to thicken...

NOTE: If you prefer your sauce thicker…then add additional flour (1 tablespoon at a time…sprinkle it over the top and whisk so there aren’t any lumps).

Add the thyme, salt and pepper… taste the sauce and make any adjustments you like.

Add the diced chicken, pearl onions. peas, carrots and mushrooms. Mix well.

Remove from heat and set aside.

Place one sheet of puff pastry on a floured work surface.

Gently roll out the dough to about 1/8 inch thickness.

Place your casserole upside down on the pastry.

Cut the pastry around the casserole… making sure you have about ½ inch extra around the casserole. This will give you pastry to press down around the rim when you are assembling the pot pies.



Spray cooking oil (butter flavor preferred) into the individual casseroles or one large casserole.

Ladle the chicken pot pie filling into the casseroles, to about ½ to ¾ inch from the top. Set aside.

In a small bowl beat 1 egg with 1 tablespoon water.

Using a pastry brush, brush the egg mixture around the rim (so the pastry will adhere to it).

Place one pastry cut-out on each casserole… pressing down on the dough that is hanging over the rim.

Brush the egg mixture over the pastry.

Using a sharp knife, make three little slits in the pastry to vent it during baking.

Place the casseroles on a foil lined baking sheet (makes for easier transport in and out of the oven as well as catching any spillovers…makes clean-up a snap).


Bake in pre-heated 400 degree F oven for 20 to 25 minutes.

Recipe: Classic Baked Egg Custard

This recipe for baked egg custard is a simple classic… made by Mothers and Grandmothers for generations… there is nothing new or exotic about it… just a few ingredients…. I can’t take credit for the recipe and I didn’t adapt it…. this is a recipe much like most comfort foods with unknown origins… it’s simply the classic custard I’ve made for years…. and one of our family’s favorite desserts.

I would recommend that you use whole milk… I find that the lower fat milks don’t set-up as well.

It really is simple to make and adults as well as kids love it….. I hope you try it.

Enjoy!

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Recipe: Classic Baked Egg Custard

All you need:

3 eggs
¼ cup sugar
Pinch of salt
2 cups whole milk
1 teaspoon vanilla
Nutmeg

All you need to do:

Preheat oven to 325 degrees F.

Put the custard cups or ramekins into a deep dish baking dish and set aside.

In a tea kettle, bring about 4 cups of water to a boil (for the water bath)… when water boils turn off the heat and leave the kettle until needed.

In a large mixing bowl, beat together the milk, eggs, vanilla, salt and sugar.

Pour milk mixture into custard cups.

Sprinkle each custard cup with a little nutmeg.

Place the baking dish with the custard cups into the preheated oven.

Carefully pour the hot water from the kettle into the baking dish so the water comes to the about 2/3 of the custard cups.

Bake for 45-55 minutes or until the custard is set (a knife inserted into the center should come out clean).

Chill in the refrigerator for at least 2 hours.

Makes 4-6 servings depending on the size of the custard cups.

You Might Also Like to Try:



Cappuccino Custard

Recipe: Chicken Pot Pie

Warren just got back from a long business trip in Europe (must be nice) and wanted comfort food... so we decided on Chicken Pot Pie... this picture, unfortunately, doesn't do it justice... it was really delicious.

This recipe for Chicken Pot Pie… I have made for years… well …the filling I've made for years…

The crust… is another story I have repeatedly tried different ones… the packaged pie crusts are not my favorite thing… I don’t mind them if I’m desperate and need something fast… and the filling has a potent taste all its own… but a delicate flavored filling is best with a homemade crust… well actually everything is best with a homemade crust…

The Crust

This time I tried the Barefoot Contessa’s pie crust recipe that she uses with her Chicken Pot Pie… I found her pie crust recipe difficult to work with… very wet and sticky… the recipe adds way too much water… I do recommend that you cut it back a bit … the actual recipe states ½ - 2/3 cup ice cold water…. I would start with a ¼ of a cup and add as needed. If you want to use her crust recipe click the link.

I will say this… the crust for all its difficulty came out flaky and buttery and tasted very, very good…. but I’m not convinced it was worth the effort. You can use any pie crust recipe of your choosing.

I made the pot pie in a 8x11 baking dish… you can use a deep dish pie plate or make individual Pot Pies if you like. I made a top and bottom crust because this was Warren’s request and he wanted a bottom crust.. after making it.. we decided a top crust only would be plenty of crust.

Ingredient Notes

I used canned potatoes … you can use fresh potatoes, but I would recommend that you use small red potatoes and that you par boil them for about 5 minutes before cutting into quarters and putting it into the filling. I listed potatoes as optional... I always include them... many people prefer not to.

*To cook my chicken.. I took 2 boneless chicken breasts… put them in a small pot with 1 carrot (cleaned and cut into chunks), 1 celery stalk (cleaned and cut into chunks), ½ medium onion (cut into chunks), a sprig of fresh parsley, some peppercorns and ¼ teaspoon salt… cover with chicken broth (about 2 ½ cups) and simmer until chicken is no longer pink inside.

Let chicken cool until you are able to handle it. Strain the broth into a large measuring cup…discard the vegetables or use them for something else…. add more broth to make 3 cups altogether.

This was not difficult (except for the Contessa pie crust part)…. You can make all or parts of it ahead… which can be a great help.








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Chicken Pot Pie Recipe

All you need:

An unbaked pie crust
2 boneless skinless chicken breasts, cooked and diced (*see notes above)
About 4-5 cups chicken broth
1 pkg. (12 ounce) of frozen mixed vegetables, cooked according to package directions
1 can (14 ½ ounces) whole potatoes, quartered (optional)
About 12 medium fresh mushrooms, cleaned and quartered
3 tablespoons butter
3 ½ tablespoons flour
3 tablespoons heavy cream
½ teaspoon thyme
Salt to taste
Pepper to taste
1 egg with 1 tablespoon water, beaten

All you need to do:

Preheat oven to 400 degrees F.

Cook the chicken according to the notes above.

When cool enough to handle, dice into tiny cubes. Set aside.

Cook the mixed vegetables according to package directions and set aside.

Clean and quarter the mushrooms and set aside.

Drain the can of potatoes and quarter them. Set aside.

In a large pot, melt the butter over medium heat.

Add the flour to make a floury paste.

Add about half the chicken broth (about 1 1/2 cups) and whisk vigorously until all the lumps are gone.

Add the rest of the chicken broth (about 1 1/2 cups).

Continue to whisk until sauce begins to thicken.

Add the heavy cream. Continue to whisk until sauce is thick as heavy cream. DO NOT let sauce boil.

Remove from the heat and add the chicken, mushrooms, potatoes, mixed vegetables, thyme, salt and pepper.

Pour into a 8x11 baking dish or deep dish pie plate Do not over fill… you may have a serving spoon or so leftover.

Put the pie crust on top of the Pot Pie.

Using a pastry brush, brush the pie crust with the egg mixture.

Bake at 400 degrees for about 35-45 minutes or until crust is lightly browned and pot pie is bubbly.

Recipe: Classic Macaroni and Cheese

This recipe for Macaroni and Cheese is one I have made for years. Admittedly, I always made it “by eye”….. you know the type of cooking I mean…. annoying cooks that don’t measure exactly and just go on their merry way…. making foods that turn out great every time and the same every time …. getting a recipe out of them is like pulling teeth…. well…. my Macaroni and Cheese recipe is a little like that.

One of the secrets to cooking “by eye” is that I use the same pot every time… I know how much should be in there…. and I just do it….. have no fear though…. I measured exactly so I could write the recipe for you. It actually was hard to do…. I’m so used to grabbing the milk container and pouring it right into the pot…. but measure I did.

Now doesn't that look yummy??

I wrote my recipe and then surfed the net to compare my recipe with other ones out there…. I was surprised to find very few that used the traditional roux (flour and butter or margarine) and milk to make the starter white sauce…. and the ones that did… didn’t use nearly as much cheese as I do….

Back in junior high, we had to take home ec (economics) where one semester was cooking and the other was sewing…. (I’m probably dating myself)…. I guess the school district felt obligated to make us into good little homemakers…. well… macaroni and cheese was one of the dishes we had to learn to make…. no shortcuts… we had to grate our cheese… and make our white sauce base and then make the cheese sauce…. etc…. so maybe my recipe has roots going back to junior high…. but in any case… my son had it often while growing up and always loved it…

Just look at that ooey gooey cheese...mmmm

TIPS

I love cheese… and my macaroni and cheese has a smooth cheese sauce… and the sauce is very cheesy… I used mostly sharp cheddar with some mild cheddar…  you can use only mild or a combination including Monterey jack cheese….

You can use different types of pasta…. elbows, bow ties, rotini, shells…. your choice…

Sprinkle some extra shredded cheddar on top for the last 10 minutes of baking and you will get a slightly crisp golden color... yummy too!








Recipe:  Classic Macaroni and Cheese

All you need:

1 pound macaroni, cooked according to package directions
4 cups skim milk (you can use 1%, 2% or whole also)
3-4 tablespoons margarine
¼ cup flour
4 cups shredded sharp cheddar cheese
2 cups mild cheddar cheese
Salt to taste
Pepper to taste

All you need to do:

Preheat oven to 375 degrees F.

Cook macaroni to al dente (cooked but chewy) according to package directions. Drain.

Using the same pot, melt the margarine over medium heat.

Add the flour and mix… to make the roux...it will be very pastey….

Add about a cup of milk and whisk vigorously until lumps disappear… you may add a little more milk if the roux is too dry.

Slowly add about 2 cups of the milk…. whisking constantly and vigorously.

When mixture begins to thicken… slowly add remaining milk… the consistency will be a little runnier than cream…

Continue to whisk over heat until sauce thickens some more.

Gradually add handfuls of the cheese into the sauce… stirring constantly with a cooking spoon.. until all the cheese has been incorporated….

The sauce should be the consistency of heavy cream…. If yours is still too runny … (it shouldn’t be but if it is…) you can add more cheese or in a measuring cup mix 1 tablespoon flour with about ¼ cup of milk … whisk with a small for until smooth… add some of the sauce into the measuring cup and whisk… then add the mixture into the pot and whisk. Give it a few minutes and it should thicken the sauce a bit more... make sure you whisk constantly.

Add the macaroni to the pot and mix thoroughly.

Add the ham, if using, mix thoroughly.

Pour the mixture into a baking dish (13x9) or two smaller dishes.

Bake for 25 minutes or until casserole is bubbly and top is golden.

Now watch it disappear!