Savor the Flavor

Tuna Casserole

Ingredients: Egg Noodles Two cans of tuna in oil, drained (I prefer tuna packed in olive oil and sometimes I do not drain it) Chopped onion (small, but if you like a lot of onion, go big) 2 cans of Cream of Mushroom Soup 1/2 to 3/4 cup of Mayo Mild cheddar cheese – about 1 -1 1/2 cups

Salt and Pepper to taste Topping of your choice

Instructions: Prepare egg noodles according to package directions and set aside. Combine tuna, chopped onion, soup, mayo, 1 cup of the cheddar cheese, and salt and pepper. Fold into cooked egg noodles. It the casserole is not blending well, use a little cream to loosen it. Top with remaining cheddar cheese and crushed crackers of your choice.

Bake at 375 degrees for about 20-25 minutes or until hot and bubbly.

Mom always made this casserole, and it is still a family favorite. It is quick, easy, and inexpensive.

Ranae Semonco Bailey

Kimball Spaghetti Sauce

Ingredients: 2 tbs. olive oil I clove garlic chopped (see note below) 1 ½ cups chopped onion (see note) 1 chicken, cut up (about 2 to 3 lbs.) 4 tbs. tomato paste (see note) 1 small can tomato sauce ½ tsp. cinnamon

Heat the olive oil in a large heavy bottomed pot. Add the garlic and onions and cook until the onions are translucent. Add the chicken and lightly brown. Mix in the tomato paste, and tomato sauce and cinnamon. Cover and let cook over medium low heat about 30 min. Serve over your choice of pasta and sprinkle with parmesan cheese. Note: This was my dad’s recipe and he could not really give me the exact measurements for the ingredients. Instead, he would say “if you like a lot you put a lot; if you no like a lot you no put a lot.” We have tried to “translate this to amounts”, but what can I say if you like a lot you put a lot. Hope you enjoy this recipe.

Markella Gianato

Savor The Flavor

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