Tuna Noodle Casserole

Tuna Noodle Casserole

1 TBS butter

1 chopped onion

1 can cream of mushroom soup

1 1/4 cups milk

1 tsp Worcestershire sauce

1/2 tsp mustard

1/4 tsp pepper 

2 cups shredded cheese

1 can tuna, drained

1 cup frozen peas

8 oz cooked pasta 

1/2 cup crushed potato chips or bread crumbs

Melt butter in 2 qt saucepan. Add onion, cook for 3 minutes. Add soup, milk, W-sauce, mustard and pepper. Stir constantly, bring to a boil, removed from heat. 

Stir in cheese until, smooth. Add tuna and peas. Combine with pasta in casserole dish. Sprinkle with chips. Bake at 350 for 25-30 minutes. 

TATER TOT CASSEROLE!

No recipe collection from my family would be complete without the dazzle of that 1970s staple of TATER TOT CASSEROLE! Uncle Steve loves tater tot casserole. We had many friends who ate the same casserole in their homes growing up. I'm sure Jeremy and Jason still know the flavor of many nights eating Grandma Z's casserole at their kids table in the kitchen. It's simple, filling and a treat.

Can eat over rice if you need your rice fix. 

TATOR TOT CASSEROLE!

1 lb ground beef

1/2 onion finely diced

garlic powder

Brown all of this in a skillet. Drain the fatty liquid. Pour it into a casserole dish. Sprinkle a little cheddar on the meat. 

Mix 1 can cream of mushroom soup + 1/2 cup water. Pour over the meat. Mix a little. 

Top with tater tots. 

Bake at 350 for 30-35 minutes. 

Enchilada Casserole of the Day

There are many enchilada casseroles. All of them are just lazy enchiladas because someone named Mom was too tired to roll them all up beautifully and cover them in a delicious sauce and then the pickiest eater won't eat it anyways. After all that work. Well. Not happening most days. It's easier to just throw it all in a pan, put it on cook for a half hour and hopefully get 10 minutes of a nap somewhere in there. Remember to line your pan with foil or you'll be soaking that pan overnight trying to get the baked tortilla cheese grit off of it.

Some Enchilada Casserole recipe I pulled out of my head one day

Good brand of corn tortillas

Shredded cheese

Mix these well:

garlic, onion, salt and pepper

Can diced green chilis

can diced tomatos

can of El Pato sauce of choice (I'd rather the green one but red or yellow is okay)

can of cream of mushroom soup

 1/2 can of water

amount of 3 cooked chicken breasts, shredded or diced well (or ground beef)

Preheat oven to 350

Mix all ingredients together but the tortillas and cheese. This is your chicken mix. In a greased foiled pan, layer torn corn tortillas in a double layer. Add 1/2 the chicken mix. Sprinkle lots of cheese on it. Layer again with more tortillas. Add rest of chicken, sprinkle lots of cheese. Pour over it some Herdez green or red chili sauce. Bake at 350 for 35 minutes or so. 

So you can basically take any enchilada recipe and casserole it, is what I'm saying. It won't look pretty but it's faster and less messy to make. Casserole style is so 1970s and this is what you all grew up with.