Tuna Noodle Casserole

Last spring, when my friend Sarah was enjoying her maternity leave, I spent many an afternoon at her home while her oldest and my youngest played...I also lavished the opportunity to snuggle with a precious, new baby!! Our lunches often consisted of left overs from our dinners. On one occasion, Sarah reheated this awesome tuna casserole. It was unlike any tuna casserole I had ever tasted and I asked her to share the recipe with me.

It's taken me several months to fix this for my family but it was such a huge hit with everyone, that I'm sure it's going to be on our dinner table often. Marty and I LOVED the "grown-up" flavor that the roasted red pepper added to this dish and the kids raved about the abundance of noodles and the bread crumb topping. The original recipe is prepared in an 8x8 dish, but I doubled it and baked in a 13x9. I was planning (and hoping) that this would be a success for dinner and needed plenty of leftovers for lunches and our buffet-style leftover night. :-) If you like tuna casserole, you'll LOVE this version of the favoured dish!

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!

Tuna Noodle Casserole

8 ounces uncooked linguine
1 cup frozen broccoli florets
1 package (1.8 oz) leek soup mix
1 1/2 cups milk
Dash pepper
1 can (5 oz) albacore tuna, drained
2 tablespoons chopped drained roasted red bell peppers
1 tablespoon butter or margarine, melted
1/4 cup plain bread crumbs

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, adding broccoli for last 2 minutes of cook time.
Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper. Add linguine, broccoli, tuna and roasted peppers to soup mixture; stir gently to mix well. Spoon into baking dish. In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture. Bake uncovered 20 to 25 minutes or until top is golden brown.

Source: Delectable Dining

Savory Salmon Cakes

Do you wonder if you'll ever get your children to eat any fish besides the gross, frozen fish sticks? Are you looking for a quick, economical meal to prepare for you family? If so, I have the perfect recipe for you!

Salmon cakes have been a favorite of mine since childhood. I remember my brother and I smothering these little patties with ketchup, but we ate what was on our plate so Mom and Dad never said a word. As I've prepared these over the years for my family, I've tried adding and omitting many ingredients to perfect this to please our entire family. I have finally come up with an ingredient list that satisfies all my little picky palates and still has the texture and delicious taste that I'm looking for as an adult. These are great served alongside a fresh, crispy salad and steamed vegetables. They're even wonderful heated up the next day for lunch!

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!


Savory Salmon Cakes

1 - 14.75 oz. can Alaskan Salmon
1/2 cup Italian Bread Crumbs
2 eggs
2 - 3 teaspoons Old Bay Seasoning
1/4 cup chopped green onion
2 - 3 Tablespoons Dijon Mustard
Salt & Pepper to taste

Additional Bread Crumbs to roll patties in
Choice of oil to brown patties

Warm 2 - 4 Tablespoons oil in frying pan on medium-low. Mix all ingredients together. Form mixture into patties (I use 1/4 cup measuring cup to form equal sized patties). Roll patties in bread crumbs and brown equally on both sides (4 - 5 minutes per side).

Source: Mom

Tuna-Cheddar Melts

This is one of my favorite "fall-back" recipes. No matter how well I've planned our weekly menu, there are times that the best intentions go flying out the window with wings and I am rushing to put something edible together at the last minute. This recipe is quick, easy and delicious! It's ooey-gooey with cheese and is flavored up with chopped onions and olives and the buns are warm and crispy from baking. Delish!!

Tuna-Cheddar Melts

2 cans (6 ounces each) water-packed tuna, drained and flaked
1/2 cup chopped celery
1 small onion, finely chopped
1 cup shredded cheddar cheese (I use a little more)
1/2 cup chopped green olives
1/4 cup mayonnaise
Dash of ground black pepper
8 hamburger buns

Preheat oven to 350 degrees. In large bowl, combine tuna, celery, onion, cheese, olives, mayonnaise and pepper. Divide tuna mixture evenly among buns. Wrap sandwiches loosely in aluminum foil. Place on baking sheet. Bake 15-20 minutes.

Source: Recipes from the Heart Cookbook