SANDRA'S TERRIFIC TUNA NOODLE CASSEROLE

A quick and easy go-to meal made with ingredients
most have on hand, and it's deliciously addicting... 

Servings: (6-8)
Prep: 20 Mins.
Bake: 35 Mins.

INGREDIENTS

Pasta:

1 (12-oz. bag) wide-egg noodles cooked according to pkg directions, but to al dente for about 5 minutes, drain

Filling:

2 TB mazola oil

1/2 cup diced yellow onion

1/4 cup diced celery

1/4 cup finely diced carrots

Assembled and ready for the oven...

1 (4-oz can) sliced mushrooms, drained

1/2 teaspoon garlic granules

1/2 teaspoon onion granules

1/4 teaspoon red pepper flakes

1/2 teaspoon Johnny's Seasoning

1/4 teaspoon Old Bay Seasoning

--1/4 cup frozen peas

Sauce:

1 (10.5-oz can) cream of mushroom soup

1 (7-oz can) albacore tuna packed in water, do not drain - however break up pieces

3/4 cup mayonnaise

1 cup 2% milk

3/4 cup shredded Mexican blend cheese
1 TB worcestershire
1 teaspoon lemon juice
1 TB dried parsley

Topping:

13 ritz crackers, crushed
1 TB shredded parmesan

2 tablespoons melted unsalted butter

METHOD

Preheat oven to 375 degrees. Spray, then set aside a 9x13" glass baking dish.

Heat oil in a large skillet over medium heat, add all filling ingredients, except frozen peas, and cook for 5 to 7 minutes while occasionally stirring, just until carrots are crisp-tender. Add the frozen peas, and set skillet aside off heat.

In a large bowl, combine sauce ingredients.  Add the cooked noodles and filling ingredients to the bowl; fold to combine.  Add casserole mixture to the baking dish and spread out in an even layer.

In a small bowl, add the crushed ritz crackers, parm cheese and melted butter, mix to combine.  Sprinkle casserole with the topping mixture.

Bake in preheated oven, covered, for 25 minutes. Uncover, then continue baking for 10 minutes, just until top turns golden.  Let stand 5 minutes, then serve with your favorite salad and/or garlic bread. ~ Enjoy!

SANDRA'S AMAZING ALASKA SOCKEYE SMOKED SALMON NOODLE CASSEROLE

A super flavorful smoked salmon
casserole that you'll
be making over and over again...

Servings: (6 to 8)
Prep. 15 Mins.
Bake: 30 Mins.

INGREDIENTS

*Pasta and peas:
4 cups dry egg noodles, prepared according to package directions
3/4 cup frozen peas

**Sautéed Vegetables:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste

***Sauce:
1 (4 oz. can) diced fire-roasted green chilies, drained
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup cheddar cheese, shredded
1/2 teaspoon worcestershire
1/2 teaspoon old bay seasoning
1 cup jarred Alaska sockeye smoked salmon strips, broken into large chunks
--(Available from http://www.alaskacannery.com/...aka Alaska Cannery and Smokehouse)

****Topping:
1 cup crushed french fried onions

METHOD

Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil, and setting aside.

Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in a colander.

Meanwhile, add olive oil in a medium skillet over medium-high heat. Add the onions, celery, crimini mushrooms, and saute until onions are translucent. Add the garlic, sea salt and ground pepper, to taste, and saute 30 seconds longer, then remove skillet from heat.

In a separate large bowl, mix together drained chilies, milk, soup, sour cream, mayonnaise, cheddar cheese, worcestershire, and old bay seasoning. Gently fold in  drained noodles, peas, and smoked salmon chunks. Transfer mixture to the prepared baking dish; cover with foil, and bake for 20 minutes.

Remove casserole from oven and sprinkle crushed french fried onions evenly over the top, and then return to oven, uncovered, and continue baking 10 minutes longer, until heated through and top is golden. ~ Enjoy!

Pipin' hot out of the oven...

~~~~~~~~~~~~~~~~
Tip: I like to serve this Alaska Smoked Salmon Noodle Casserole with Sandra's Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette:

Sandra's Organic Fall Herb Garden Salad 
with Lemon-Honey-Dijon Vinaigrette

SANDRA’S AWESOME ALBACORE TUNA NOODLE CASSEROLE

My reaction to past recipes I've tried is that they tend to be too dry,
hence this updated and enhanced version that's superbly delicious...

Servings: (6 to 8)
Prep. 15 Mins.
Bake: 45 Mins.

INGREDIENTS

*Pasta and Peas:
4 cups (10 oz.) dry egg noodles, prepared according to package directions, but to al dente
3/4 cup frozen peas

**Sautéed Vegetables:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste

***Sauce:
1 (4 oz. can) diced fire-roasted green chilies, drained ~ Optional
--(We like using medium, but use mild if you like your's less spicy)
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup medium cheddar cheese, shredded
1/2 teaspoon worcestershire
1/2 teaspoon dried thyme
1 teaspoon old bay seasoning
1 (9 oz. can) albacore tuna in water, drained

****Topping:
1 cup french fried onions, crushed

METHOD

Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil; set aside.

Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in colander.

Meanwhile, add olive oil in a medium skillet over medium-high heat. Add onions, celery, crimini mushrooms and saute until onions are translucent. Add garlic, sea salt and ground pepper, to taste; saute 30 seconds longer, and remove skillet from heat.

In a large bowl, mix together chilies, milk, soup, sour cream, mayonnaise, cheddar cheese, worcestershire, thyme, and old bay seasoning. Gently fold in drained noodles, peas, and tuna. Transfer mixture to prepared baking dish.

Crush french fried onions (they now make cheddar flavored ones...those work too), sprinkle evenly over top. Cover, and bake for 30 minutes, then uncover and continue baking for 15 minutes, until heated through and top is golden. ~ Enjoy!

Pipin' Hot out of  Oven...

~~~~~~~~~~~~~~~~


Tip: I like to serve this Albacore Tuna Noodle Casserole with Sandra's Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette:

Sandra's Organic Fall Herb Garden Salad 
with Lemon-Honey-Dijon Vinaigrette

SANDRA'S CAST IRON BLACKENED GRILLED FRESH TUNA

My absolute favorite method to
prepare blackened anything, i.e.,
this fresh tuna, halibut, chicken, steaks, and so on...

Servings: (4)
Prep: 15 mins. |
Grill: 6 to 7 mins.

Posted by Sandra

INGREDIENTS

4 fresh tuna steaks, 6 to 8 ozs. ea. with skin removed (See 'Tips' for other options)
2 lemons, cut into wedges
4 tablespoons unsalted butter, melted
Cooking spray

***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt

METHOD

Preheat your BBQ grill to medium-high heat, (we use a charcoal grill).

In a small saucepan over low heat on the stove top, melt the butter, and set aside.

In a shallow dish, thoroughly mix the blackening spices.

Place a medium-sized cast iron skillet on the grill to heat it so it is very hot, while grill is covered.

Meanwhile, dry the tuna steaks with paper towels, and brush with melted butter, and generously press steaks into the blackening seasoning on each side. Be sure to press the spices into the tuna so most adheres during searing process. Spray both sides of tuna steaks with oil.

Place the tuna steaks on the hot cast iron skillet, and grill for 3 minutes without disturbing, just until the bottom become slightly blackened, and then turn the steaks over and grill for 3 minutes longer on other side (tuna is best served medium rare or it tends to be dry). Serve immediately with lemon wedges.

I like to serve my hot Blackened Tuna Steaks over a cold Caesar salad as a complete entree: (See recipe @: Caesar Salad with Fresh Croutons)

~~~~~~~~~~~~~~~

Tips:

--Grill time/temperatures for alternatives are: Chicken breast (10 to 15 minutes per side = internal temperature should read 165 to 170 degrees); Fresh Salmon and Halibut (same as recipe above, except cook for 4 minutes on first side, and 3 to 4 minutes on other side = internal temperature should read 145 degrees.

--Also, I prefer to cook “blackened” recipes outdoors because you have to grill at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation.

SANDRA'S OUTDOOR BLACKENED-SEASONED GRILLED CHICKEN

The blackened-seasoned chicken
is a wonderful way to assure
that your poultry is flavored
and grilled to moist perfection...

Servings: (4)
Prep: 15 mins. |
Grill: 20 to 30 mins.,
depending on size of chicken breasts

Posted by Sandra

INGREDIENTS
4 chicken breasts, 6 to 8 ozs. ea. with skin and bones removed (see tips for other options)
2 lemons, cut into wedges
3/4 lb. butter, melted
Cooking spray

***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt

METHOD

Preheat your BBQ grill to medium-high heat, (we use a charcoal).

Meanwhile, in a small saucepan melt the butter, and set aside.

In a shallow dish, thoroughly mix the blackening spices.

Place a medium-size cast iron skillet on the grill to heat it so it is very hot; cover grill.

Meanwhile, dip the chicken breasts into the melted butter, and generously press the chicken breasts into the blackening seasoning on each side. Be sure to press the spices into the chicken so most adheres during searing process. Spray both sides of chicken breasts with oil.

Place the chicken breasts on the hot skillet, and grill for 10 to 15 minutes (depending upon their size), and then turn the breasts over and grill for 10 to 15 minutes longer on the other side (internal temperature should read 165 to 170 degrees). Remove chicken to a plate, and tent for 5 minutes for juices to redistribute.  Serve immediately with lemon wedges. - Enjoy!

I like to serve blackened chicken over caesar salad as an entree:
-- (see recipe by clicking here: Caesar Salad with Fresh Croutons)


~~~~~~~~~~~~~~~


Tips:


--Grill time/temperatures for alternatives are: Fresh Salmon and Halibut (same as recipe above, except cook for 4 minutes on first side, and 3 to 4 minutes on other side = internal temperature should read 145 degrees; and Fresh Tuna steaks for 3 minutes per side (as they should be served medium rare).


--Also, I prefer to cook “blackened” recipes outdoors because you have to cook the fish/poultry at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation.