Easy Cheesy Tuna Casserole

1 can Cream of Chicken soup
3 cups cooked pasta
1 can of tuna
1 cup shredded cheese

In a glass baking dish, mix pasta, soup, and tuna. Top with cheese and bake at 350* until cheese is melted.


*D: Easy, right? You know, I don't love tuna casserole, but I could eat this once a week. The tuna flavor was very subtle because there is only one can.

Variations: Use cream of mushroom instead, top with french fried onions or seasoned bread crumbs, add in half a bag of frozen peas, top with fresh tomatoes.

This is a small recipe - it only calls for 3 cups of cooked pasta. If you have more than 3 people in your family, I'd double it. I did not measure how much cheese I put on top. I just grated cheese and covered the top with a layer - that's my favorite part!

Yum. Pin It

Julie's Clam Chowder

2 cups potatoes, peeled and diced
1 cup celery, finely chopped (about 3 stalks)
1 cup finely chopped onion
3/4 cup butter
3/4 cup flour
1 tsp salt
1 quart half and half
2 cans minced clams, undrained

Put prepared vegetables in a pan and pour in enough water to barely cover the veggies. Simmer until tender. In another pan, melt butter. Mix in flour and salt, stirring constantly. Mix in half and half; cook until thick. Ad undrained vegetables and clams, heat through. Sprinkle with pepper. Serves 8.

*D: Ok Julie, I hope I got it right! :) If not, let me know and I'll make changes.


Today is kind of a blustery day, so I thought it might be a good day to share a soup recipe. This is the recipe I always make for Tyler and he just loves it. He loves clam chowder and this is one of his favorite recipes. I am not a clam chowder fan, so when I make it for him, I pull out a bowl or two of soup before I put in the clams. Then in my portion I add sour cream, cheese and maybe some bacon and chives. Voila, I have baked potato soup.


This is a super easy recipe that is a family favorite. It's simple, cheap and tastes delicious. Pin It

Tuna Salad

2 small or 1 large can(s) whit albacore tuna
head lettuce, chopped
tomatoes, chopped
Frozen petite peas, rinsed with hot water
Red onion, chopped
Chinese noodles
Mayonnaise
Seasoning salt
Pepper

Toss the first 5 ingredients. Mix mayonnaise, seasoning salt and pepper to taste. Mix dressing with salad ingredients. Add Chinese noodles. Serve immediately.

You may notice something is missing. What could it possibly be?...How about measurements? Yeah, how about 'em? This time, it's not my fault. I got this recipe Wednesday night at an Enrichment meeting. We taste tested it and I just about died it was so good. I'm not kidding. Good enough that the very next day I made it for dinner and ate it all. Ok not all by myself, Tyler helped.


Here's what I used:
1/2 head lettuce.
1 can of regular tuna - completely and utterly drained
1 tomato
0 peas - I laugh (and gag) at the thought of putting peas in my salad
1/4 red onion, diced (this was too much for me. I'll cut it down even more in the future.)
1/2 can (about 5 oz) of Chinese noodles
about 8 heaping TBSP of mayo
a lot of seasoning salt and pepper


Toss, serve with French bread and enjoy.


This was a perfect main dish for Tyler and I. We both had two helpings. But if you're feeding a larger family, you may want to double my quantities. I did not use albacore tuna, I just used a regular (small) can of tuna. It was a little more fishy, but overall it was still delicious!! I think you could substitute a can of chicken or ham and it'd still be awesome.


Mmmm! Pin It

The World's Best Fish Recipe

If your house is like mine, your husband/father/brother/son likes to go out and bring home the bacon...or wild game of some sort. And then you're left scratching your head saying, "What do I do with a dead fish?" Or "how do I prepare elk meat?"

For years Tyler would bring home a fish and expect me to prepare it. And being the doting, loving, submissive wife I am (haha! *snort*), I always obliged. So for years we ate fish seasoned with butter, garlic and dill. Sounds good, right? No. Wrong. It's not good. Wild fish taste like what they eat. What do they eat in a lake or river? A lot of moss and bugs. Yeah. Ew. Butter and dill are great on a salmon or a halibut. But they don't go well with moss.

After that I dreaded Tyler going fishing because I didn't want to have to make whatever he caught. I think he dreaded it too because he didn't want to have to eat it. But then we found a couple of really good recipes, and now we LOVE when he brings home fresh fish!

This is his most recent spoil. Caught from Henry's Lake here in Idaho. Tyler was pretty proud of it. I always look at raw food suspiciously. If it still has scales and fins (or fur or feathers) it's not quite food yet. As soon as it's nicely packaged and sitting on the shelf at the grocery store, then I think of it as food. Anyway, here is the recipe that had no name, so I gave it one:)

The World's Best Fish Recipe

1 salmon fillet (we never catch salmon around here, so we use trout. I'm sure you could buy salmon and use this recipe. And when it says fillet, it's not talking a little chunk of fish, it's talking one half of the fish meat that has been cut away from the scales and bones to make a nice portion of fish.)
2 cups fresh lemon juice (we use concentrated lemon juice, so we only use about a fourth to a half of the called amount)
1 cube butter (yes, it pains me to say that Tyler uses real butter in this recipe. I didn't find this out until last night when he replied, "why do you think you like it so much?")
1 T Fish seasoning of choice (we use Old Bay, but you could use a designated fish seasoning, dill, garlic blend, thyme, a mixture of all kinds of seasonings...)
1/4 cup brown sugar (essential ingredient)
lemon zest (we do without)
black pepper

Preheat the over at 350*.
Make a tin foil bowl (on a cookie sheet) and place the fillet inside. Melt the butter and mix with lemon juice, seasoning, pepper, and brown sugar. Drizzle the butter mixture over the fish.
Once the oven is preheated, switch to broil. Put the fish on the upper rack. Check on the fish after 8 - 9 minutes. Pull the meat using a fork. If the meat is pink and flaky, the fish is done.
Once preheated, switch to broil.

Mmmmm. Look at all that butter! That's liquid gold in our house!


It really is very tasty. It's sweet and tangy and you can't even taste moss:) I hope you get to use this recipe sometime. Pin It