BARBECUE PORK AND PENNE SKILLET

MAKES:

8 servings

TOTAL TIME:

Prep/Total Time: 25 min

INGREDIENTS

• 1 package (16 ounces) penne pasta
• 1 cup chopped sweet red pepper
• 3/4 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/4 cups shredded cheddar cheese
• 1/4 cup chopped green onions

DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.

Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions.
Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through. Yield: 8 servings.

NUTRITIONAL FACTS

1-1/4 cups: 428 calories, 11g fat (6g saturated fat), 40mg cholesterol, 903mg sodium, 61g carbohydrate (16g sugars, 4g fiber), 20g protein.

Tips: did full can of broth, whole onion and pepper, 2 cups of cheese.

Use whole can of broth, was a little dry.

I used my own shredded bbq chicken recipe and subbed in chicken broth instead of beef and I am IN LOVE with this dish

ITALIAN STUFFED SHELLS RECIPE

MAKES:

8 servings

TOTAL TIME:

Prep: 50 min. Bake: 35 min.

INGREDIENTS

• 1 pound ground beef
• 1 cup chopped onion
• 1 garlic clove, minced
• 2 cups hot water
• 1 can (12 ounces) tomato paste
• 1 tablespoon beef bouillon granules
• 1-1/2 teaspoons dried oregano
• 1 large egg, lightly beaten
• 2 cups (16 ounces) 4% cottage cheese
• 2 cups shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 24 jumbo pasta shells, cooked and drained

DIRECTIONS

In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes.

Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture.

Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer.
Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°. Yield: 8 servings.

Test Kitchen Tips

Get a nutritious boost by adding a 5-ounce package of chopped baby spinach to the cheese mixture.

The sweet aniselike flavor and bright color make basil a great garnish choice for this.

Skillet Mac & Cheese Recipe

TOTAL TIME: Prep/Total Time: 25 min.YIELD:4 servings

Tips:  use whole milk instead of half and half.

Use shredded cheese instead of velveeta.

Double the recipe.

 I also add 1/2 tsp of dry mustard.

Ingredients

• 2 cups uncooked elbow macaroni (about 8 ounces)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 pound process cheese (Velveeta), cubed
• Optional toppings: crumbled cooked bacon, crushed cheddar cheese fish-shaped crackers, chopped fresh chives and freshly ground pepper

Directions

• 1. Cook macaroni according to package directions; drain.
• 2. Meanwhile, in a large nonstick skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted.
• 3. Add macaroni; cook and stir until heated through. Top as desired. Yield: 4 servings.

Nutritional Facts

1-1/2 cups: 600 calories, 37g fat (23g saturated fat), 144mg cholesterol, 1185mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 23g protein.

© 2017 RDA Enthusiast Brands, LLC

   

Never-Fail Scalloped Potatoes Recipe

TOTAL TIME: Prep: 25 min. Bake: 1 hourYIELD:6 servings

Tips:  double the sauce.

Doubled the sauce and then added 1/2 cup more milk. For cheese try some grated pepper jack along with cheddar, it's not too spicy hot. I always par-boil my potato slices first and saute' the onions, well worth the extra touches.

added a package of hidden valley ranch mix and perked up the flavor !"

 I cut the prep time down even further with a bag of frozen (but thawed) hash brown potatoes. 

also added some dried chives to the sauce and it added so much flavor!

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups fat-free milk
• 1/2 cup shredded reduced-fat cheddar cheese
• 2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
• 1 cup thinly sliced onions, divided

Directions

• 1. Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted.
• 2. Place half of the potatoes in a 8-in. square baking dish coated with cooking spray; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers.
• 3. Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes. Yield: 6 servings.

Nutritional Facts

3/4 cup: 215 calories, 6g fat (4g saturated fat), 18mg cholesterol, 523mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.

© 2017 RDA Enthusiast Brands, LLC

Creamy Chicken Enchiladas Recipe

TOTAL TIME: Prep: 30 min. Bake: 35 min.YIELD:10 servings

Note: Per reviews, this makes a lot of liquid which causes issues with soggy tortillas when reheating.  Use half the amount.

Note: substitute drained rotel for chilis.

Note: Suggestions to make half of this for two people.  Use and 8x8 pan for halved recipe.  Also many have frozen this successfully.

Note:The cumin was good in them, but it needed some veggies. We added 6 chopped green onions and half the cheese to the chicken mixture and after cooking, topped the enchilladas with fresh diced tomatoes. We also added about 2 cups of sauces to the chicken mixture to get the right consistency. 

Note: per reviewer - I added black beans, corn, fresh cilantro and pico de gallo to the chicken mixture the second time I made it 

Note: per reviewer, mix rice in with chicken.  Also, shred the chicken instead of cubing it.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons water
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups diced cooked chicken
• 20 flour tortillas (6 inches), room temperature
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups (16 ounces) sour cream
• 1 cup milk
• 2 cans (4 ounces each) chopped green chilies
• 2 cups (8 ounces) shredded cheddar cheese

Directions

• 1. In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
• 2. Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
• 3. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.

Nutritional Facts

2 each: 651 calories, 38g fat (18g saturated fat), 151mg cholesterol, 1392mg sodium, 37g carbohydrate (3g sugars, 1g fiber), 37g protein.

© 2017 RDA Enthusiast Brands, LLC

Loaded Cauliflower Bake

Cauliflower is the new potato.

Total Time: 0:40

Cook: 0:30

Level: Easy

Serves: 4 Servings

 

Ingredients

• 2 small heads cauliflower, cut into florets
• 2 tbsp. butter
• 3 cloves garlic, minced
• 3 tbsp. all-purpose flour
• 2 c. whole milk
• 1 1/2 c. shredded Cheddar
• 2 oz. cream cheese, softened
• kosher salt
• Freshly ground black pepper
• 6 slices bacon, cooked and crumbled
• 1/4 c. Sliced scallions

Directions

1. Preheat oven to 350 degrees F. In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain and squeeze cauliflower of water.
2. Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer and add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted and season with salt and pepper.
3. In a casserole dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and scallions until combined, then top with remaining Cheddar, bacon, and scallions.
4. Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes.
5. Let cool slightly, then serve.

Pesto Chicken Casserole with Feta Cheese and Olives

Ingredients

4 servings?

• 1½ lbs (700 g) chicken, thighs or breast
• 4 oz. (100 g) red or green pesto
• 1½ cups (400 ml) heavy whipping cream
• ½ cup (120 ml) pitted olives, black or green
• ½ lb (225 g) feta cheese, diced
• 1 garlic clove, finely chopped
• Salt and pepper
• Butter for frying

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the chicken thighs or filets into pieces. Season with salt and pepper and fry in butter until golden brown.
3. Mix pesto and heavy cream in a bowl.
4. Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto mix.
5. Bake in oven for 20-30 minutes, until the dish has turned a nice color.

Serve with baby spinach or other leafy greens tossed with generous amounts of olive oil and a little salt.

SMOTHERED CHICKEN

Ingredients :
3 cups sliced mushrooms FRESH OR canned
2 sweet onions sliced
(add a little garlic to the onions and mushrooms when you saute them)
1Tbs butter
1 can cream of mushroom soup
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
3 cups mozzarella cheese, Shredded
3/4 cup chicken broth
salt pepper and garlic to taste
How to make it :
Preheat oven to 350 degrees F (175 degrees C).
saute mushrooms and onions in pan with 1Tbs butter just til tender. Dip chicken into beaten eggs, then roll in bread crumbs.
In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken in pan, arrange onions and mushrooms on chicken, and top with mozzarella cheese. Add chicken broth and cream of mushroom soup together and stir til blended then pour over top of mushroom, onion and chicken..
Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear

Chicken Biscuit Casserole

INGREDIENTS:
1 can (10 3/4 ounces) Cream of Chicken Soup
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
Chopped onions (if you like )
Green peas
Boiled potatoes
Boiled chicken shredded or chunked
1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits)

Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.Bake for 15 minutes or until the biscuits are golden brown

Tortellini Mac and Cheese

Tortellini Mac and Cheese

45 minutes to prepare, Serves 6

Ingredients

• 1 (20 oz.) bag frozen cheese tortellini
• 1 (16 oz.) block Velveeta, cubed
• 6-8 slices bacon, cooked and crumbled
• 1 cup yellow onion, finely chopped
• 2/3 cup heavy cream
• 3 tablespoons unsalted butter
• 1/4 teaspoon nutmeg
• kosher salt and freshly ground pepper, to taste
• olive oil, as needed
• parmesan cheese, grated, as needed

 

Preparation

1. Heat 2 tablespoons olive oil in a large saucepan over low heat and cook onions, stirring frequently, until caramelized. 10-15 minutes. Season with salt and pepper.
2. While the onions caramelize, bring a large pot of salted water to boil and cook pasta according to package instructions, or until al dente.
3. Drain the pasta, reserving 1/4 cup cooking water, and return pasta to pot over medium-low heat.
4. Gently stir in cubed Velveeta, heavy cream and butter, then season generously with salt and pepper, and add in nutmeg.
5. Fold in caramelized onions and sprinkle in 1/2 crumbled bacon.
6. Transfer to serving bowls and serve hot, garnished with parmesan cheese. Enjoy!

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4-Ingredient Pizza Bake

• Prep Time 10 min
• Total Time 35 min
• Servings 8

Ingredients

2

pouches (7.5 oz each) Bisquick™ Complete buttermilk biscuit mix

1

cup water

1

jar (14 oz) pizza sauce

1

package (8 oz) sliced pepperoni

2

cups shredded mozzarella cheese (8 oz)

Directions

Directions

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
• Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
• Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.

White Cheddar Mac and Cheese

from Family Circle

Servings: 12 Prep 15 mins Cook 12 mins Bake 350°F 30 mins

Ingredients

• 1 pound farfalle pasta
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 pound white cheddar cheese, shredded (about 4 cups)
• 1 package (10 ounces) frozen peas, thawed
• 1/2 pound finely diced smoked ham (such as Cumberland Gap)

Make It

1. Heat oven to 350 degrees . Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Cook pasta in lightly salted water following package directions, about 12 minutes. Drain.

2. While pasta is cooking, melt butter in a medium-size, heavy-bottomed saucepan (not nonstick) over medium heat. Stir in flour until well blended; cook 1 minute. Whisk in 1 cup of milk and cook, whisking continuously, until smooth. Whisk in remaining 1 cup milk and continue to cook, whisking until thickened and smooth, about 5 minutes. Remove from heat; stir in salt, pepper and nutmeg. Whisk in 2 cups of the cheese until smooth.

3. In a large bowl, mix together the pasta, cheese sauce and 1 cup of the remaining cheese. Stir in the peas and ham. Pour into prepared baking dish. Scatter remaining 1 cup cheese evenly over the top.

4. Bake at 350 degrees for 30 minutes or until bubbly. Remove from oven; allow to cool 10 minutes. May be served warm or at room temperature.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 372, Fat, total (g): 17, chol. (mg): 58, sat. fat (g): 10, carb. (g): 34, fiber (g): 3, pro. (g): 21, sodium (mg): 625, Percent Daily Values are based on a 2,000 calorie diet.

Loaded Baked Potato & Chicken Casserole

OH HOLY SMOKES!!! SHUT THE FRONT DOOR!!
This is what I will be making next weekend ! I have been looking for this RECIPE for a while now and found it today! Yay! Your family will love it ! So be sure to save it to your timeline....
~
Loaded Baked Potato & Chicken Casserole
Ingredients
2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion
Instructions
Preheat oven 500F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9x13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked

CHICKEN ALFREDO LASAGNA ROLLS

 
9 lasagna noodles
2 ½ cups Alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. Alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

Enchilada Bubble Bake

Blogger Jessica Walker from Lil Miss Bossy uses simple ingredients to create this casserole that comes together in a flash!

Prep Time
15 Minutes

Total Time
50 Minutes

Makes

6 servings

1

lb lean (at least 80%) ground beef

2

cans (7.5 oz each) Pillsbury® refrigerated biscuits

1

can (15 oz) Progresso® black beans, drained

1

can (10 oz) Old El Paso® enchilada sauce

1

can (8 oz) tomato sauce

1

cup shredded Mexican cheese blend (4 oz)

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
2. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
3. Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
4. In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.
5. Bake 25 to 30 minutes. Let stand 5 minutes before serving.

Makes 6 servings

Buffalo Chicken Pasta Bake

Buffalo Chicken Pasta Bake

1 16 oz. box Penne pasta, cooked and drained
3 boneless, skinless chicken breasts; cubed and cooked
1/2-1 C. Franks Hot Sauce
1 C. Ranch dressing
1-2 C. Shredded cheese (Colby Jack or Cheddar)

1. Preheat oven to 350* and prepare a deep baking dish.

2. Mix together hot sauce and ranch. In separate bowl, mix chicken, pasta and cheese. Pour sauce over all and mix well.

3. Pour everything into prepared baking dish, sprinkle with cheese (if desired) and bake for 20-25 min.

Cheesy Ham Potato Bake

Cheesy Ham Potato Bake

Rated: Submitted By: mamabear Prep Time: 10 Minutes Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes Servings: 12

"Hash browns, ham, and Cheddar cheese are baked with a savory sauce of sour cream and cream of chicken soup for a casserole that's perfect for brunch or dinner."

Ingredients:

1 (30 ounce) package frozen hash brown potatoes, thawed 1 (12 ounce) package pre-cooked ham steak, diced 2 cups shredded sharp Cheddar cheese, or more to taste

1 onion, chopped 1 (10.75 ounce) can condensed cream of chicken soup 1 (8 ounce) container sour cream 1/2 cup butter, melted salt and ground black pepper to taste

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2.	Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
3.	Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 11/29/2012

Pork Chops with Apples and Potatoes

Pork Chops with Apples and Potatoes


An Oktoberfest meal of pork is not complete without apples and potatoes, which represent heaven and earth in the German tradition. Enjoy this flavorful casserole served with a side of steamed broccoli.

Makes 4, 12 ounce servings • Prep time: 20 minutes • Cook time: 60 minutes
1 teaspoon GIANT butter 1 lb raw potatoes, sliced 1/8 inch thick 1/4 teaspoon GIANT salt 1/2 cup water 1 lb boneless pork loin chops 1/2 teaspoon GIANT ground black pepper	1 teaspoon GIANT canola oil 1 cup sliced onion 2 red apples, cored & cut into narrow wedges (1 ½ cups) 1/4 teaspoon ground nutmeg 1 cup GIANT apple cider or apple juice 1 Tablespoon GIANT cornstarch

Preheat oven to 350 degrees. Butter a 2 quart casserole, arrange potatoes in an even layer and sprinkle with salt. Add water, cover casserole, and bake for 20 minutes. Meanwhile, sprinkle pork chops with pepper. Heat oil in a skillet over medium-high heat and brown chops on both sides. Reduce heat to medium, add onion to pan drippings and sauté until lightly browned. Remove casserole from oven and arrange chops over potato layer. Arrange apples over chops, sprinkle with nutmeg, and top with sautéed onions. Cover casserole, bake for 30-40 minutes, until potatoes are tender. Combine apple cider and cornstarch and pour into skillet. Cook over medium heat until sauce is thickened, stirring to mix in browned bits. Serve sauce over chops.
Nutrition information per serving: 380 calories, 14g fat, 5g saturated fat, 70mg cholesterol, 210mg sodium, 38g carbohydrate, 4g fiber, 14g sugars, 26g protein

Tuna Noodle Casserole

This recipe is from the Better Homes and Gardens Casserole Cook Book, 1961. As usual, I would use real cheddar instead of the processed cheese.

Tuna-Noodle Casserole

6 ounces (about 3 cups) medium noodles
1 6 to 9 oz can tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup diced green pepper
1/4 cup chopped pimiento
1/2 teaspoon salt
…
1 can cream of celery soup
1/2 cup milk
1 cup (1/4 pound) shredded sharp process cheese
…
1/2 cup slivered blanched almonds, toasted (optional)
Cook noodles in boiling salted water till tender; drain. Combine noodles, tuna, mayonnaise, vegetables, and salt.
Blend together soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture.
Turn into ungreased 2-qt casserole. Sprinkle with toasted almonds. Bake uncovered in hot oven (425) about 20 minutes or till bubbly. Makes 6 servings.

Homemade Taco Seasoning

1 tablespoon chili powder
1 tsp corn starch
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (or cayenne pepper)
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
Mix all together and store in a tightly sealed container. One pound of hamburger (browned) will need 4-5 tsps of mix plus about 1/2 cup of water; simmer a few minutes to make a sauce.