Garden Tuna Casserole

This is not your momma's tuna casserole, no crumbled potatoes chips, no canned mushroom soup and no peas - but lots of fresh veggies and flavor packed in.

INGREDIENTS
12 oz. tuna (canned or packet packed in water)
3 cups uncooked egg noodles (I love the Amish noodles)
1/2 cup chopped celery
2 cups chopped fresh baby lettuce
2/3 cup sour cream
2 tsp yellow mustard
1/2 cup mayonnaise
1/2 tsp fresh thyme leaves
1/2 tsp salt
1 small zucchini, scrubbed and sliced
1 cup shredded Monterey Jack cheese
1 medium tomato diced
2 tbsp fresh parsley chopped

DIRECTIONS
Place drained tuna into a large bowl and flake with a fork.  Set aside.  Cook noodles as directed, rinse in hot water and drain well.  Add to bowl of tuna with celery. Gently blend in sour cream, mustard, thyme and salt.  Spoon half of the tuna and noodle mixture into a 2qt buttered casserole.  Layer about 1/2 of the zucchini and chopped spinach.  Add the rest of the tuna and noodle mixture, top with zucchini and spinach.  Top with cheese.  Bake in 350 degree oven for 30 minutes or until hot and bubbly.  Remove from oven and top with diced tomato and fresh parsley.

SHOPPING/PANTRY LIST
2 cans or packets of tuna
egg noodles
celery
sour cream
yellow mustard
mayonnaise
fresh thyme
fresh parsley
1 small zucchini
1 small package fresh baby spinach
Monterey Jack cheese - shredded or block to shred yourself
1 medium tomato

KITCHEN TOOLS
cutting board
sharp knife
lg mixing bowl
lg mixing spoon
lg sauce pan
colander
2 qt casserole


Quick and easy, your family is sure to love this new take on an old favorite.

Stop back by and let me know if you enjoyed this as much as my family did!

Scalloped Potatoes with Pork Chops

Scalloped Potatoes with Pork Chops

This hearty meal brings back memories of Sunday dinners when I was young – and from the many comments I’ve received from FB friends, it does the same for them as well!  So by request, here is my recipe:

Ingredients

4 -6 pork chops bone in or boneless

1 quart sliced portabella mushrooms

6 large russet potatoes

1 lg can mushroom soup

3 tablespoons cooking oil

3 tablespoons butter

1 teaspoon coarse ground sea salt

1/4 teaspoon ground black pepper

1 ½ tablespoon all-purpose seasoning blend

½ cup half-and-half

1 tablespoon of Worcestershire sauce

Directions

I prefer to use a one pot method so I use my large electric frying pan to both brown my chops and then slow cook the dish; however you can use your large cast iron skillet, or a frying pan and baking dish – whichever is your preference.

    In a large heavy skillet add oil and heat over moderate to high heat.  Place pork chops in pan several minutes on each side to brown slightly.  Remove from heat.  Season lightly with a bit of the salt, pepper and seasoning blend.

            Thoroughly scrub potatoes and slice, skins on, into thin slices.  Approximately 1/4” slices.  Toss potatoes with remainder of salt, pepper and seasoning blend.

            Layer sliced potatoes and mushrooms over the top of the chops in the skillet.  Place slices of butter over the top of the potatoes.

    In a bowl add mushroom soup, half and half and Worcestershire sauce and whisk together.  Pour over skillet contents. 

    Cover and place skillet (or baking dish) in 325 degree oven for 1 hour.  Check potatoes for tenderness.  Potatoes should be tender and intact.  Remove cover and continue cooking 15 more minutes.

Prep time:  20 minutes

Cook time: 60 minutes

Serves:      4 - 6

Serve this with seasoned baby sweet peas and homemade applesauce for a truly delicious from the farm meal.

Pantry List

ü  1 quart fresh sliced portabella mushrooms

ü  6 lg russet potatoes

ü  1 lg can mushroom soup

ü  1 pint Half and Half

ü  ½ stick of butter

ü  All purpose seasoning blend

ü  Sea Salt

ü  Black Pepper

ü  Worcestershire Sauce

ü  Cooking oil

ü  4 – 6 lean pork chops

Kitchen Tool List

ü  Cutting board

ü  Slicing knife

ü  Measuring Spoons

ü  Measuring Cups

ü  Large heavy skillet (or frying pan and baking dish)

ü  Lg mixing bowl

ü  Whisk

ü  Large spoon

I hope you enjoy this hearty meal!  Please leave a comment and let me know you were here!

...another recipe post coming soon.

Stormy