Tuna Casserole

Tuna and Noodle Casserole


2 Cans (5 oz) Chunk light Tuna
1 1/2 cup frozen peas
1/2 Cup milk
1/2 – 3/4 Cup Kellogg’s Corn Flake Crumbs
12 Ounce bag of Egg Noodles
1 can cream of chicken soup


Preheat oven to 375°
Cook noodles according to package instructions
Add peas during the last 2 minutes of cooking noodles
Drain noodle and pea mixture

In a separate bowl mix together milk and soup
Stir in noodle mixture
Transfer to a 3 quart casserole dish
Top with Corn Flake Crumbs
Bake for 15 to 20 minutes

Tip: To make this recipe Gluten Free
Use gluten free soup and gluten free noodles

Disclaimer: When changing this recipe to gluten free only you have control over the ingredients and you should always read labels and check on the gluten-free status of a product or ingredient yourself.

Amazing Lasagne

Amazing Lasagna

Prep:   60 minutes
Cook:  2 hours and 40 minutes
            Sauce – 2 hours
            Lasagna – 40 minutes
Cool:  10 minutes
Makes:  16 servings (2 lasagna’s)


2  15oz. cans of Italian style peeled tomatoes
4  8oz. or 2 16oz. cans of tomato sauce
4  tsp salt
3  tsp dried oregano
2  cups minced onions
2  minced garlic cloves
1/3  cup olive oil
2  lbs. ground beef or 2lbs. of Italian sausage or 1 lb. of each
1  lbs. lasagna noodles
3/4  to 1 lbs. of ricotta cheese
1/3  lbs.  mozzarella cheese
1/2  lbs. parmesan cheese (Grated)

The sauce maybe made the day before.

Combine in a large saucepan:
2 cans Italian style peeled tomatoes
4 8oz. cans of tomato sauce
2 tsp salt
3 tsp dried oregano
Start simmering these ingredients uncovered.

Saute until golden:
1/3 cup olive oil
2 cups minced onions
2 minced garlic cloves
Ground beef or sausage or both (All the meat)
2 tsp salt
Cook until meat is done or loses red color.

Add cooked meat to the tomato sauce mixture from above.
Simmer 2 hours or longer.

Prepare 1 lbs. of lasagna noodles by boiling…add 2 tbsp olive oil and salt to water.

Building the lasagna:
Use (2) 12 x 8 x 2 1/2 pans
3 Layers per pan

Put a thin layer of sauce in the bottom of the pans.
Next a layer of lasagna noodles…3 noodles side by side.
Then a layer of cheese…use a 1/6 of each type of cheese per layer (except parmesan cheese)
Repeat for each layer:
sauce, noodles, cheese

Final layer of noodles covered with sauce then 1/4 lbs. of parmesan cheese per pan

Bake @ 350 degrees for 40 minutes…Let cool 10 minutes
Serve with garlic bread and salad for an awesome lasagna experience!

Broccoli And Cheese Casserole

Broccoli & Cheese Casserole

1 can condensed cream of mushroom soup
½ cup milk
2 tsp yellow mustard
1 bag frozen broccoli florets, thawed about 4 cups
1 cup shredded cheddar cheese
½ cup dry bread crumbs
2 tsp butter, melted

Heat oven to 350

Combine soup, milk, mustard, broccoli and cheese in a 1 ½ quart casserole dish

In a small bowl mix bread crumbs and butter, sprinkle over casserole

Bake for 30 minutes or until hot

Serves 6

Broccoli Casserole

Broccoli Casserole

Sauté 1 cup chopped celery
1 cup chopped onion in 1 stick of oleo
Brown in skillet and cook until well done
Add 3 cups instant rice (cooked)
2 packages (small or large) frozen broccoli
(Chopped, cooked, and drained)
Add 1 can of celery or cream of mushroom soup
Add one 8 ounce jar of Cheez Whiz
Place in baking dish
Top with crushed potato chips or crackers
Bake at 350 for 30 minutes
Makes 2 quarts.

Green Bean Casserole

 Green Bean Casserole

1 can cheddar cheese soup
1/3 cup milk
3 cans french style green beans
1 can french fried onions, save some to sprinkle on top the last 5 minutes of baking
1 1/2 qt. Casserole
Bake at 350 20 – 25 minutes