Creamy Tuna Casserole

This tuna casserole isn't your usual run-of-the-mill kind with cream of mushroom soup that really lacks in flavor. This is a really creamy and flavorful casserole that is great to double and stock up in the freezer. The addition of tomatoes adds a great flavor that is unexpected and the mayonnaise keeps it really moist.

Creamy Tuna casserole

1 cup mayonnaise
1/4 cup milk
1/2 tsp. garlic powder
(the spices below are my addition to the recipe, but I think it adds a lot of flavor and is necessary)
1 tsp. salt
1/2 tsp. dried dill
1/2 tsp. onion powder
1/4 tsp. black pepper

8 ounces elbow macaroni, cooked and drained (can use other pasta, I used radiatore in the picture)
2 cans (6 oz.) tuna, drained and flaked
1 cup frozen green peas, thawed
1 cup shredded cheddar cheese (about 4 oz.) (I like to use more)
1 can (14-1/2 oz.) chopped tomatoes, drained well (optional) (These are a great addition)

1)Preheat oven to 375°.

2)In large bowl, blend mayonnaise, milk and spices. Stir in cooked pasta, tuna, peas, tomatoes and 1/2 cup cheese. Spoon into 9 X 11 inch baking dish; top with remaining 1/2 cup cheese.

3)Cover with aluminum foil and bake 30 minutes or until heated through and cheese is melted. (I don't bother covering it and it works fine)



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Chicken Broccoli Divan

This recipe is so easy and delicious for the little effort involved. I like to double this recipe and will possibly triple it in the future because it goes so fast that there never seems to be leftovers.

Chicken Broccoli Divan

4 cups cooked broccoli flowerets
1 1/2 cups cubed cooked chicken
1 can (10 3/4 oz.) cream of chicken soup
1/3 cup milk
1/2 cup shredded cheddar cheese
2 tbsp. dry bread crumbs (using italian crumbs adds a nice flavor)
1 tbsp. butter, melted

Mix broccoli, chicken, soup, and milk in a bowl and put in a 9 in. pie plate or 2 qt. shallow baking dish. Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top. Bake at 450 deg. F. for 20 min. or until hot. Serves 4.



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Corn Casserole

This is the traditional corn casserole that always seems to show up at potlucks and around the holidays. If you've never had it, you've gotta try it! I always keep the ingredients on hand so I can whip it up real fast at a moment's notice. You can also use about 2 cups of frozen corn instead of the canned whole kernel corn for a fresher taste. This recipe couldn't be easier to make.

Corn Casserole

1 can creamed corn
1 can whole kernel corn
1 stick butter, melted
1 8oz. package sour cream
1 pkg. jiffy corn muffin mix

Stir together all ingredients and put in an 8 X 8 dish. Bake at 350 Deg. F. for one hour and top is browned.



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