Tuna Casserole

This... Is a weird one. But stay with me here.

I came home from a full day of class and homework. As always, my hunger was fighting my desire not to go to the grocery store during rush hour. They both won.

This casserole is based off of one that my grandparents' friend Mary Taylor made the last time I was up in Monticello, KY. I love old casserole recipes. They're so simple and comforting. Mary Taylor's casserole was just vegetables, I took the liberty of adding tuna and sour cream to it.

Either I was amazingly hungry, or this was actually good. My roommate tried it and confirmed that it was just tasty.

 

You will need: crackers (whatever is in your pantry will be fine), butter, either fresh vegetables or a pack of frozen mixed vegetables (I used both. I started doing all the chopping... and then got lazy), onion, celery, frozen peas, mayo, tuna, sour cream, and cheese.

Chop up about a cup of onion and celery, each. I know I said you could use frozen vegetables, but the fresh onion and celery really give the casserole some crunch and texture.

 

Add your vegetables to the bowl. Any kind of vegetables you want are fine. The world is your oyster!

Now add 2 cans of tuna to the bowl, drained.

Now add half a cup each of mayonnaise and sour cream. if it looks a little dry later, Add a little more of whichever one is your favorite.

 

Add some salt and pepper...

1 cup of cheddar....

And half a cup of frozen peas. I actually put in about a cup.

I love frozen peas. They are the most convenient way to add some vegetables to a dish. And I know this is weird, but I love to eat them frozen straight out of the bag too. Especially in the summer when it's 90% humidity and 90 degrees outside.

Sorry. I just really love frozen peas. I always have some.

Stir it all up and pour it into a greased 8x8 pan.

You might have noticed that the amount I was saying I put in didn't look like the actual amount I put in. And that now it seems like my ingredients have doubled. Well, I was going to make a single serving but then I realized, I don't own a baking dish small enough for a single serving. So, I went back and added more ingredients so I could fill this pan.

I'm a planner.

Now, melt about 2 tablespoons of butter in the microwave and mix with half a sleeve of crumbled crackers. Sprinkle this all over the top of your casserole.

Now pop this into a 350 degree oven for about 30 minutes, or until top is golden and bubbly.

Mmm... This isn't exactly a culinary masterpiece, but it's good. And easy. Perfect for a weeknight!

Tuna Casserole

Serves: 4

Ingredients:

• 2 cans of tuna, in water
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 bag frozen mixed vegetables
• 1/2 cup frozen peas
• 1/2 cup mayo
• 1/2 cup sour cream
• 1 cup cheddar
• 1/2 sleeve crackers, crushed
• 2 Tbsp butter

Instructions:

1. Preheat oven to 350.
2. In a large bowl, mix together first 8 ingredients. Taste and season with salt and pepper accordingly.
3. Grease an 8x8 pan. Pour mixture into pan.
4. Melt the butter and mix with the cracker crumbs. Sprinkle on top of casserole.
5. Bake for 30 minutes or until golden brown and bubbly!

Omelette Pizza

I can't take full credit for this idea. My boyfriend sent me a link to this article: 10 Foods That Should Exist on College Humor. The first one he wanted: Omelette Pizza. And since he was buying the groceries, I had no problem giving it a try.

This actually turned out to be really delicious. It's almost like a quiche, but the pizza crust absorbs some of the egg and almost makes a savory French toast kind of crust.

You will need: pizza crust (I used the kind in the can but any kind works, but thicker is better than thin), eggs, shredded pepper jack cheese, butter, onion, sweet bell peppers, ham, mushrooms, and parsley.

Melt 2 tablespoons of butter in a large skillet.

If you're wondering what that weird blob next to the butter is, it's bacon grease. But if you aren't the type of person who saves that stuff, you can certainly leave it out.

Now add one chopped onion, 1 cup chopped bell pepper, and 1 package sliced mushrooms. Stir until onion is translucent.

While the vegetables are cooking, add the pizza crust to a 9x13 inch pan.

 

Now poke the crust all over with a fork and melt 1 tablespoon of butter.

Now brush the poked crust with the melted butter. Don't be shy. Butter is good for you. I promise. Well, good for your happiness anyway.

Now chop 1 lb of ham.

Crack 10 eggs into a large bowl.

Add 1 tablespoon parsley and some salt and pepper. Also add in a tablespoons of half and half, which I forgot to take a photo of.

Whisk to combine.

Now throw in the ham and all of the cooked veggies. Stir it up.

Next throw in 2 cups of shredded pepper jack.

Now pour all of this into your crust.

And top with another 1/2 cup of pepper jack. Bake for 35 minutes at 350.

Now that's a fine looking omelette pizza.

It was really tasty too.

Enjoy this guys!  I think the next thing I'll try on that list is mac and cheese burgers...

Omelette Pizza

Serves: 5 college kids 

Ingredients:

• 10 eggs
• 1 lb ham, chopped
• 2 1/2 cups shredded pepper jack
• 1 chopped onion
• 1 8 oz. package sliced mushrooms
• 1 pizza crust
• 1 Tbsp parsley flakes
• 2 Tbsp 1/2 and 1/2
• 1 cup chopped sweet bell peppers
• 3 Tbsp butter

Instructions:

1. Melt 2 Tbsp butter and 1 Tbsp bacon grease (optional) in a large skillet over medium heat.  Add mushrooms, bell peppers, and onion. Stir and cook until onions are translucent.
2. Form pizza crust into a 9x13 inch pan. Poke all over with a fork and brush with 1 Tbsp melted butter.
3. In a large bowl, crack the eggs and add the parsley and 1/2 and 1/2. Season with salt and pepper to taste. Whisk to combine. Add in the ham, 2 cups shredded pepper jack, and cooked veggies.
4. Pour into the pizza crust and top with remaining cheese. Bake at 350 for 35 minutes or until eggs are fully cooked.

Spinach and Artichoke Dip Casserole

For the few people who read my little blog, I'm warning you right now: this is the sloppiest post I think I have ever done. The problem was I ate breakfast at 11 am and I didn't get a chance to start cooking this until 8 pm. Needless to say, I was extremely hungry. I was taking pictures very fast with little regard for how they looked just so I could get this sucker in the oven so I could eat.

However, this is a truly delicious casserole and I still felt I needed to share it with you.

You will need: bacon, onion, mushrooms, flour, chicken stock, cooked chicken (I went the hungry/lazy route and just bought a rotisserie chicken from Kroger), spinach and artichoke dip (I used frozen), sour cream, and orzo pasta.

Also you will need a can of cream of mushroom soup which I forgot to put in my casserole all together. I'm telling you, I am not a functional person when I'm hungry.

And pretend there is a picture of all of the ingredients up there. I need help. Does someone with a good camera/camera skills want to come take photos for me?

Begin by frying up some bacon until crisp. While this is going would be a good time to chop some mushrooms and an onion.

 

Put the bacon on a paper towel lined plate and set aside.

Pour off all the bacon drippings except for about a tablespoon and add some butter to the same pan.

Same pan=more flavor.

 

Now add some mushrooms and onions to the pan. I know you can't really see the onions in this photo, but I promise they are there.

Now once the mushrooms and onions are all cooked, add a few tablespoons of flour to the pan and stir it around for a few minutes. For those of you who also have issues turning Food Network off, we're making a roux!

Next pour in some good old white wine. Then pour yourself a glass and drink it while you finish this recipe.

Next pour in a little chicken stock. Keep this around. If the sauce gets to thick, pour some more in.

Next add in all of your chicken.

Now add in the awesome spinach and artichoke dip. I love this stuff. Everyone loves this stuff. And technically, it has vegetables in it so it must be healthy.

Right?

 

Now add in the sour cream and pretend that I also added a can of cream of mushroom soup. This is why I need to write my recipes down. I always forget something when I try to duplicate them if I don't.

OK, a lot happened in this photo, I know, but I really was hungry. At some point while making the sauce mixture, you should cook a box of orzo pasta. Oops. Now mix that with the sauce and pour into a greased 9x13 casserole dish. Now top with that bacon we cooked earlier. I also added some parmesan cheese to the top that I happened to have laying around in the fridge. But it's great without it too.

 

Now place it in a 350 degree oven for about 30 minutes or until it's all golden on top like this.

Enjoy!

Spinach and Artichoke Dip Casserole

Serves:8

Ingredients:

• 5 slices bacon
• 2 Tbsp butter
• 1 medium onion, chopped
• 16 oz. baby bella mushrooms, sliced
• 2 Tbsp flour
• 1/2 cup wine
• 1/2 cup chicken stock (more if sauce is too thick)
• 2 cups cooked, shredded chicken
• 2 packages frozen spinach and artichoke dip, heated through
• 1/2 cup sour cream
• 1 can cream of mushroom soup
• 1 lb orzo pasta, cooked
• 1/2 cup parmesan cheese (optional)

Instructions:

1. Preheat oven to 350.
2. In a large saucepan, cook the bacon until crisp. Set aside on a paper towel lined plate and pour off all but 1 Tbsp of the drippings. Add the butter, mushrooms, and onion to the pan.
3. Once the veggies are cooked, add the flour to the pan and stir for a few minutes. Next add in the wine and chicken stock.
4. Next add in the chicken, dip, sour cream, and soup. Stir for a few minutes. If at any time the sauce gets too thick, add in some more chicken stock.
5. Mix the sauce with the orzo and pour into a greased 9x13 casserole dish. Top with crumbled bacon and parmesan cheese. Bake at 350 for 30 minutes or until golden brown.

Ultimate Breakfast Sandwich

This sandwich is perfect for a morning where you slept too late and it's really closer to lunch time than breakfast time. What do you eat at lunch? A sandwich. What do you eat for breakfast? Bacon and eggs.

Do you see where I'm going here?

The real show-stopper on this sandwich is the Palmetto cheese. I could talk about the stuff all day. It's pimento cheese with cream cheese and jalapenos. I know. I just drooled too.

(Coming soon! I'm gonna try to remake the stuff so I don't have too pay $4 a tub for it)

One last thing on Palmetto cheese, it was mentioned in Southern Living recently as one of their favorite mail-order spreads. I find it at Publix or Sam's Club.

And seriously the last thing about this spread, it makes an AMAZING grilled cheese. I'm finished now. I promise.

You'll need: bread, an egg, bacon, and Palmetto Cheese (or regular cheese if that's what you got).

Start by frying up some bacon. Nothing smells better than this...

While it's frying, throw 2 slices of bread into a toaster.

Remove the bacon to a plate to drain and pour off most of the bacon grease.

Save your bacon grease! It adds great flavor to greens, corn, or any other vegetable you normally wouldn't be thrilled to eat.

Now crack an egg into the same skillet you cooked the bacon in. I like mine fried, but scrambled would work fine as well.

 

 

While your egg is cooking, start assembling your sandwich! Take one of the pieces of toast and spread liberally with the pimento cheese.

Next tear up the bacon and layer on top of the cheese.

By now your egg should be cooked, so plop it on top of the bacon.

Slather the other piece of toast with pimento cheese and top your sandwich off!

 

Mmm... the hot egg and bacon melts the pimento cheese and the runny yolk just tops it off.

If you're really hungry, increase the number of eggs to 2 or 3.

And yes, that is a Disney princess plate. My name is Elizabeth and despite the fact that I'm preparing for grad school, I still love Disney.

Ultimate Breakfast Sandwich

Serves: 1

Ingredients:

• 2 slices bread
• 3 slices bacon
• 1 egg
• 4 Tbsp Palmetto Cheese

Instructions:

1. Start frying the bacon and put the 2 pieces of bread in the toaster. When the bacon is finished, remove to a paper towel lined plate to drain and pout the excess grease out of the pan.
2. Fry the egg. While the egg is cooking, slather both pieces of toast with the cheese. Next top one of the bread slices with the bacon, and then the cooked egg. 
3. Top with the other piece of toast (cheese side down) and enjoy!

Chili Relleno Salad

Like I said in my previous post, I had a good bit of leftover chili relleno filling. Turns out, this filling goes great on top of a salad. I decided on a ranch dressing to cool down the spice a bit.

Let me tell you, this salad was good. I ate the entire big plate. Plus, it's simple.

 

For the dressing, you need: Ranch dressing (make your own if you're feeling motivated), chives, and taco seasoning.

 

Pour some ranch dressing in a bowl.

 

Add the chives

 

And the taco seasoning.

 

Stir it up and set aside.

For the rest of the salad you will need: a bunch of stuff in bags. Just kidding. You need salad mix (whatever blows your skirt up), cheese, cucumber, and bell pepper. I love the minis because I can use all of the colors without having a bunch of half cut up bell peppers in my fridge.

 

Chop up your bell pepper...

 

And your cucumber.

 

Throw your leftover filling in a bowl and microwave until hot.

 

Throw some lettuce on a plate.

 

Top with the peppers.

 

And cucumbers.

 

Next crumble some queso fresco on top.

 

And top with the hot filling. This ordering is very important. It makes sure that the cheese gets kinda melted. Mmm...

Cover with the ranch dressing we made earlier and tada! Easy lunch. Not to mention, tasty.

 

So good. My wise older sister likes to become a vegetarian from time to time. She learned from this that the key to a good salad is to have more toppings than lettuce. This is not a vegetarian salad, but it follows the rule and it's so good!

Chili Relleno Salad

Serves: 1

Ingredients:

• 2 Tbsp Ranch dressing
• 1 tsp chives
• 1/4 tsp taco seasoning
• 1 cup leftover chili relleno filling
• salad mix
• 3 mini sweet peppers, chopped
• 2 inches cucumber, chopped
• 1/4 cup queso fresco

Instructions:

1. Mix together first 3 ingredients and set aside.
2. Reheat the chili relleno filling.
3. Place on a large plate in this order: salad mix, peppers, cucumber, cheese, and filling.
4. Top with ranch dressing and enjoy!