Tuna casserole is primarily made withpasta (or rice) and canned tuna, with canned peas and corn sometimes added. You can use whatever vegetables you like. The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions. Casseroles became popular in American households in the 1950s mainly because the ingredients were cheap and easy to find. This array of pantry food items becomes a prepared family dinner in around half an hour. The tuna casserole's place of origin is United States Tuna casserole is popular to take to potlucks. In small communities, it may be taken to the home of someone who is sick or going through bereavement as a gesture of kindness.
I found this recipe online and tweaked to my liking.
Steps to Make It 1. Gather the ingredients. 2. Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray. 3. Cook the noodles according to package directions. Drain and rinse.
4. Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter. 5. Cook the sliced mushrooms and celery until the mushrooms golden brown and the celery is tender.
6. Stir in the flour. Cook while stirring, for 2 minutes. 7. Gradually add the milk and continue to cook, stirring, until thickened. 8. Stir in the mayonnaise, mixed veggies and tuna. Bring to a simmer and continue cooking, stirring, for 1 minute.
9. Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.
10.Turn into the prepared baking dish.
11. In a small bowl, combine the bread crumbs with melted butter. Sprinkle over the casserole.
12. Bake for 25 minutes, or until the casserole is bubbly and topping is browned.
**Note - I like to use Italian bread crumbs to add more flavor to the dish. I feel that 3/4 cup of the bread crumbs was too much so I am going to cut it down to 1/2 cup next time.
Tuna Noodle Casserole With Homemade Sauce (April's Way)
Total:45 mins Prep: 10 mins Cook: 35 mins Yield: 6 to 8 Servings
Ingredients
16 ounces egg noodles
4 tablespoons butter
8 ounces sliced mushrooms (fresh or canned; drain canned mushrooms)
4 tablespoons flour
1 1/2 cups milk
1/2 cup mayonnaise
1 1/2 cups frozen mixed veggies (thawed)
2 cans (5 to 6 ounces each) tuna (drained and flaked)
2 stalks celery, chopped
Salt
Topping:
1 1/2 cups bread crumbs **
2 tablespoons butter (melted)
Directions
1. Gather the ingredients. 2. Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray. 3. Cook the noodles according to package directions. Drain and rinse.
4. Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter. 5. Cook the sliced mushrooms and celery until the mushrooms golden brown and the celery is tender.
6. Stir in the flour. Cook while stirring, for 2 minutes. 7. Gradually add the milk and continue to cook, stirring, until thickened. 8. Stir in the mayonnaise, mixed veggies and tuna. Bring to a simmer and continue cooking, stirring, for 1 minute.
9. Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.
10.Turn into the prepared baking dish.
11. In a small bowl, combine the bread crumbs with melted butter. Sprinkle over the casserole.12. Bake for 25 minutes, or until the casserole is bubbly and topping is browned.
For the original recipe that I tweaked, click HERE
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I usually include my potatoes in with the pot roast but this time decided to do garlic mashed potatoes to serve with the roast. I have included both recipes in this post.
Let's Start with the Garlic Mashed Potatoes. Mashed potatoes flavored with roasted garlic, is comfort food at it's best. The addition of rich sour cream gives this homey dis a creamy twist.
Garlic Mashed Potatoes
Ingredients
2poundsyukon gold potatoespeeled & cut into 2" chunks
4garlic clovespeeled and halved
1/2cupsour cream
2tablespoonbutter
1/8 tsp pepper
1/8 tsp salt
Fresh chives
Instructions
Bring a large pot of salted water to a boil. Place the diced potatoes and garlic inside the pot. Cook covered until the potatoes are tender, about 16-20 minutes.
Drain and the return the potatoes and garlic to the pan. Add the sour cream, vegetable broth and butter.
Mash the potatoes until smooth or until your desired consistency. Season with salt and pepper to taste.
Cut Chives into small pieces . Sprinkle over potatoes. (I mixed some in to the potatoes then sprinkled the rest on top)
Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. The pot roast has roots in France.
Pot Roast
Ingredients
One 4- to 5-pound chuck roast
2 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme Salt and pepper to taste
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
As you can see by the photo, there is basil leaves in it. My hubby added those. You can do the same as you wish.
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I am tired of cooking pork chops same old way. So, I have been on a quest to find recipes for them. This one pot meal is so easy to make and super delicious! This is comfort food at it's finest and it is a hearty meal every one will love!
In a 5-qt. slow cooker, combine the first seven ingredients. Stir in potatoes, carrots and mushrooms and onion. Stir until coated.
Top with pork chops. Cover and cook on low for 4-6 hours or until potatoes are tender.
Slow Cooker Pork Chops with Potatoes and Mushrooms
Ingredients
4pork chops, loin or center cut, bone in or boneless, 1 inch thick
1can (10 3/4 oz)condensed cream of chicken, mushroom or celery soup
1/4cupdry white wine
1/4cupchicken broth
1/4cupdijon or yellow mustard
2tblspgrainy mustard
2tblspgarlic, minced
1tblspthyme, dried, ground or leaves
1/2tspsalt
1tsppepper
6mediumpotatoes, cut into chunksor 2 pound bag of little round potatoes
1largeonion, sliced
1/2poundmushrooms, any variety, fresh, slicedoptional, more or less to taste
2-3largecarrots peeled and sliced to 1/4 inch thick or a bag of baby carrotsoptional, more or less to taste
2tablespoonscornstarch or potato starch -optional to thicken if desired
Instructions
In your slow cooker stir to combine soup, wine,chicken broth, mustards, garlic, and thyme.
Add potatoes, carrots, mushrooms and onion. Stir until coated.
Place pork chops on top.
Sprinkle pork chops with salt and pepper.
Cover and cook on low for 5-6 hours or until potatoes are tender and pork chops are cooked.
Remove pork and vegetables from slow cooker using a slotted spoon and serve.
This next step is optional. Turn your slow cooker up to high or remove liquid from slow cooker and pour into a saucepan.
Using a ladle or soup spoon, remove some of the liquid in your slow cooker into a coffee cup. Add starch and stir until no lumps remain. Dump coffee cup contents into your slow cooker juices and stir until blended. Bring liquid to a boil to thicken the gravy for serving.
Add gravy on top of pork chops and vegetables. Serve immediately.
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12. Bake for 25 minutes, or until the casserole is bubbly and topping is browned. 
