Maccaroni and corned beef salad. - Contributed This recipe, courtesy of www.allrecipes.com, is an ideal way of using canned tuna in a different way.
Cheesy Tuna Mornay
INGREDIENTS
1/2 cup uncooked rotini pasta
(or any available pasta)
1 tbs. butter or margarine
2 tbs. all-purpose flour
1 1/2 cups milk (powdered
milk can be substituted)
2 cups shredded Cheddar cheese
1 cup frozen green peas
1 cup frozen corn kernels
2 (7 oz.) cans tuna, drained
salt
1/2 cup bread crumbs
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of lightly-salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
2. Melt the butter in a small saucepan over medium heat. Stir in the flour until smooth.
3. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese.
4. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist.
5. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
5. Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.
You're sure to have corned beef in your cupboard. Try this dish.
Corned beef hash
INGREDIENTS
6 large potatoes, peeled and diced
1 12-oz can corned beef, cut into
chunks
1 medium onion, chopped
1 cup beef broth
DIRECTIONS
1. In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth.
2. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone.
3. Mix well, and serve.
- courtesy of www.allrecipes.com
Ham and Green Bean Casserole
This recipe provides a great way to use up milk and cheese before they go bad.
INGREDIENTS
3 tablespoons butter
3 cups cubed bread
1 onion, minced
3 cups cooked ham, cut into one
inch cubes
1 10-oz. can cream of celery
soup, undiluted
1/2 cup milk
1 1/2 cups instant rice
1 1/2 cups water
1 15-oz. can green beans,
drained
6 slices American cheese
1/2 cup bread crumbs
METHOD
1. Preheat oven to 350 degrees F (175 degrees C). Oil a 9-inch baking dish with spray cooking oil.
2. Place the bread cubes in a small bowl. Melt the butter in a large skillet, and pour half over the bread cubes.
3. Toss cubes and set the bowl aside.
4. Add the onion to the remaining butter in the skillet and cook over medium heat until softened, about 2 minutes.
5. Add the chopped ham. Stir in the cream of celery soup and the milk. Bring the mixture to a boil, stirring. Remove from heat.
6. Put the rice and water into the baking dish. Top with the drained green beans. Spoon the ham mixture on top of the green beans.
7. Cover with the slices of American cheese, then sprinkle over all with the bread crumbs.
8. Bake uncovered until cheese melts and edges bubble, about 45 minutes.
- Source:allrecipes.com
Sausage Soup
INGREDIENTS
1 1/2 lbs. sweet Italian sausage
(you can substitute regular sausage)
2 cloves garlic, minced
2 small onions, chopped
216-oz cans whole peeled tomatoes
1 1/4 cups dry red wine
5 cups beef broth
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 zucchini, sliced
1 green bell pepper, chopped
3 tbs. chopped fresh parsley
1 16-oz. package spinach fettuccine pasta salt and pepper to taste
DIRECTIONS
1. In a large pot, cook sausage over medium heat until brown.
2. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving three tablespoons.
3. Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano.
4. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
5. Cover, and cook on low for 4 to 6 hours.
6. Bring a pot of lightly-salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes.
7. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.
- Source:allrecipes.com
