Tuna Noodle Casserole

Tuna Noodle Casserole

2 Cans (10 ¾ oz.) Campbell’s Cream of Celery Soup

1 cup of milk

2 cup of frozen peas

3 cans (about 6 oz each) tuna, drained

4 cups hot cooked medium egg noodles

4 tbsp dry bread crumbs

2 tbsp butter, melted

Stir soup, milk, peas, tuna and noodles in 1 ½ qt casserole.

Bake at 400 F for 20 min or until hot. Stir

Mix bread crumbs with butter and sprinkle on top. Bake for 5 min.



(You gotta love Campbell's !)

Speedy Enchilada Bake

Speedy Enchilada Bake

1 cup chopped tomato (Plums are good)
1 can green Giant Mexicorn
1 can Enchilada sauce (about 10oz)
1- 20 oz tub of El Paso refrigerated taco seasoned beef
(I just make my own with hamburger (about 1 ½ lbs) and taco seasoning)
Tortilla Corn chips (rounds are best)
2 cups shredded cheddar cheese
¼ cup chopped green Onions

Heat oven to 375.

Mix hamburger meat, corn, tomatoes, enchilada sauce.

Spray dish with Pam, layer meat mixture, chips, ½ of cheese, second layer of meat then cheese. Stick chip around edge of baking dish, top with cheese and onions.

Bake for 35-40 minutes until bubbly and heated through.

French Toast

French Toast

2 Loaves of bread

18 eggs

(Big Squeeze) Syrup

(About a tsp)Vanilla

Cinnamon (I usually add cinnamon several times to the mixture because it sticks to the bread)

Beat eggs, syrup, vanilla, cinnamon.

Dip bread quickly to coat both sides of bread and place on griddle.  Cook each side until golden brown a little bit crunchy.

I make extra so I can freeze them or pout them in frig so the boys can pop them in the toaster.

Easy King Ranch Casserole

Easy King Ranch Casserole

1 box frozen chicken taquitos
1 can green Chile enchilada sauce
2 8 oz. container sour cream
1 can cream of chicken soup
½ c up shredded Monterey Jack cheese

Preheat oven to 350 and spray a 9x13 glass casserole dish with cooking spray.
Layer the bottom of dish with the frozen taquitos.
In a bowl, combine enchilada sauce, sour cream and chicken soup until blended - pour over taquitos.
Top with shredded cheese, and bake for approximately 30 minutes or until hot & bubbly.

I don’t know where I got this one…but my kids LOVE IT!!!

Rosa Marina Fruit Salad

Rosa Marina Fruit Salad

1 lb Rosa Marina Macaroni or Orzo
20 oz can crushed Pineapple
2 11 oz cans of Mandarin Oranges
16 oz Cool Whip
16 oz can of fruit cocktail

SAUCE:

1 c. sugar

2 beaten eggs

½ tsp. salt

2 TBLS flour

1 ¾ c of the drained juices from fruits.


Cook pasta, drain and cool. Drain juice from fruit into measuring cup (add water if necessary to get 1 ¾ c). Put fruit in refrigerator in a container.

Stir sauce ingredients in saucepan on medium heat until smooth and thick, stir often to avoid sticking or burning.

Pour sauce over noodles (make sure this is an oversized bowl, you will be adding more to it later) Refrigerate overnight or at least 4 hours.

When ready to serve, add fruit and whip cream and mix thoroughly.

This makes A LOT!!!

Side note: I must have asked my friend Cheryl for this recipe at least 20 times over the years. One of my ABSOLUTE FAVS!!!

Tuna Noodle Casserole

Tuna Noodle Casserole

1 Can (10 ¾ oz.) Campbell’s Cream of Celery Soup
½ cup of milk
1 cup of frozen peas
2 cans (about 6 oz each) tuna, drained
2 cups hot cooked medium egg noodles
2 tbsp dry bread crumbs
1 tbsp butter, melted

Stir soup, milk, peas, tuna and noodles in 1 ½ qt casserole.
Bake at 400 F for 20 min or until hot. Stir
Mix bread crumbs with butter and sprinkle on top. Bake for 5 min.

Shrimp O’ Brien

Shrimp O’ Brien

2 ½ to 3 lbs. Shrimp

6 red Potatoes Par boiled then cut into slices

2 med onions

1 can diced tomatoes (Del Monte garlic & olive oil)

Cayenne pepper

Zesty Spice (Mrs. Dash)

Pepper

6 cloves fresh garlic

Onions and oil & Garlic..saute. add shrimp potatoes and spices & tomatoes. Toss all together eat up...

Easy, fast and yummy!!