Recipes

It’s Hearty Tuna Casserole for Dinner–And You’re Going To Love It!

It seems that everyone has their favorite comfort foods…it might be something your mom made for you when you were sick, or maybe it’s the ones that remind you of the holidays or other special occasions, perhaps it’s a dish that helps you dissipate the stress of a particularly crazy day.

One of my very favorite comfort foods when I was growing up, especially during the winter months, was my mom’s tuna casserole.  I know, it’s nothing fancy, but there was just something about the warm creaminess of this dish and the loaf of homemade bread that she often served with it, that spoke to my heart and let me know that my mom cared about serving a good, hearty meal to our family.

“If you really want to make a friend, go to someone’s house and eat with them…..the people who give you their food, give you their heart!”  Cesar Chavez    

Since I’ve never been able to find the specific recipe that my mom used for tuna casserole, I have tried my hand at trying to recreate it with other recipes I came across over the years, but they always fell a little short of her version.  Then, my husband adapted a recipe he recently found in a “Taste of Home” magazine, and wha-la, it’s the tuna casserole of my childhood memories, if not better!

When making this casserole, we use about 3 cups egg noodles and 2 cups rotini noodles.  The combination of these two kinds of noodles makes for a really great texture.  You can also use low sodium/low-fat cream of mushroom soup, I just like the creaminess that the regular soup adds to this recipe.

One of the best parts of this tuna casserole, for me, is the crispy bread crumb topping.  You can certainly use pre-made bread crumbs from the store, but I think that fresh bread crumbs add the perfect finishing touch on this dish!

Serve with some warm artesian bread, or if you’re really feeling ambitious make a fresh loaf of your favorite home-made bread, add a salad and dinner is served!

This hearty tuna casserole is such a simple, yet delicious dinner! 

Please share one of your favorite down-home, comfort dinner foods?

–Mary

Savory Roast Beef Sub Sandwich!

Since we celebrate Thanksgiving this month, it’s usually the time of year devoted to recipes for all things turkey…but as promised in my “Yay, November!” post a few weeks ago, I’m going to share with you the recipe for a savory, roast beef sub that my husband has adapted from one of our favorite sandwiches served at The Italian Place in Logan, Utah.  (Besides, you might want an alternative sandwich choice on hand after the holidays, just in case you get over-dosed on turkey–or you may just want to make it for dinner tonight!)

Take a 2-3 pound, partially frozen Chuck roast and slice it into thin pieces.  Brown the meat in a skillet or on a grill with a small amount of vegetable oil.  When the meat is done, set it aside while you cook a small carton of sliced mushrooms until they are heated completely through and slightly softened, then divide them into the number of sandwiches you plan to make and top with cooked meat.  (This recipe will make enough for 4 generous sub sandwiches.)  

Let meat and mushrooms simmer together for a few minutes, then drizzle a few spoonfulls of beaten eggs on top.   

Allow the meat and eggs to set up briefly, turn it with a spatula and top it with sliced banana peppers and Provolone cheese.  Let cheese melt good before putting mixture in bun.

My husband tops it off with some Dijon mustard, I like it with honey mustard dressing.  Either way, you’ll have a delicious, savory roast beef sub sandwich–perfect for a chilly, fall supper!  (We still love going out to get this sandwich every chance we get too!)     

ENJOY!

What are some yummy sandwiches you love to make–or go out and get at a favorite deli?  If you try this, let me know how you like it.

–Mary