I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Tuna Noodle Casserole

8 oz. bag noodles
2 hard boiled eggs, chopped (optional)
1 small onion, diced
2 stalks celery, diced
1 Tbsp. Butter
 1 (7 oz.) can tuna, drained
1 cup canned green peas, drained or 2/3 cup frozen peas
1/3 cup milk or liquid from canned peas
 1 can mushroom soup
1/4 cup grated cheese or 1/2 cup coarse bread crumbs
1 cup grated cheddar cheese
1 Tbsp. parsley, minced 

Cook and drain noodles.  Sauté onion and celery in butter.  Mix together with rest of ingredients.  Put in baking dish and cover with topping.  Bake at 400 degrees for 20 minutes until hot and bubbly and lightly browned on top.

Topping:

  • ½ cup panko bread crumbs
  • 1 tablespoon butter melted
  • ½ cup cheddar
  • 1 tablespoon parsley

  • Mix all together lightly.  
My friend Roberta Powell's sister, Malone, made this for us years ago, and it really tasted good to single girls who rarely cooked.  When Donald and I married, and Stephen, Michael, and Kenny came to spend the summer with us the first year, I didn't have a clue what to feed them.  I discovered they would eat tuna casserole without complaint, so we had it for supper at least once a week. 
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