Tried and True Tuna Casserole

Once again Pioneer Woman does not disappoint. I got this one out of a Food Network magazine and it was a hit! I made it early in the morning as I was ill the night before and then shared it later that afternoon with the inlaws. I think I might just keep this recipe. Now I just need to buy some pretty casserole dishes and throw my plain ones away.

Ingredients

12 ounces wide egg noodles
8 tablespoons (1 stick) salted butter, plus extra for buttering the baking dish
1 medium onion, diced
6 ounces white button mushrooms, finely chopped
1/4 cup all-purpose flour
3 cups warmed whole milk
1/2 cup dry sherry
Kosher salt and freshly ground black pepper
Three 6.4-ounce cans (we only found these in bags) white albacore tuna in water, drained
1/4 cup finely chopped red bell pepper
2 tablespoons minced fresh parsley
1/2 cup panko breadcrumbs

Directions

Preheat the oven to 400 degrees F.

Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.

Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.

Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.

Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.

To make ahead: Assemble the casserole and refrigerate, unbaked, up to 24 hours before baking. Allow an extra 10 to 15 minutes of baking time if you put it in the oven cold.

Cooking in Texas

Since moving here to Texas I have decided I am going to try one new recipe per week from my Cooking Light magazine. I am a very visual person so if I don't have it staring at me in the face I forget about it. I like this magazine in that it has very colorful pictures and the recipes are easy. It was a free subscription and though you can get online to most everything I find it is nice when you get something in the mail that isn't junk. This just makes things more tangible.

Sunday I made Chicken and Butternut Squash Hash. It turned out good - but it was not something I wanted to eat right after cooking it. I tend to be like that however. I know if someone else had made it I would have devoured it.

I liked the softness and texture of the squash -though I cooked it just a bit longer than I should have. Fresh Brussels sprouts are so good and you par-steam them in the microwave before you mix them with the chicken.

Recipe called for rotisserie chicken and so we followed that even though we were prepared to use fresh breast. Very easy, something I can do in 20 minutes. You can find so many options for pre-washed, pre-cut veggies at our local store that it makes cooking more convenient too if you opt for that. It is something I might make again, but would like to pair it with something. Not sure what.

Didn't take pictures cause I wasn't real sure I was happy with what I was doing. Maybe it is because of the kitchen I was cooking in...our rental house doesn't have much space. Soooo glad we are moving next month into a more permanent house with more kitchen space.

Up next, easy crockpot brisket. Now that we live in Texas I am beginning to crave brisket.  And BBQ. And Mexican. Texas has so much more flavor wherever you go!

BTW I didn't say anything about our recent catfish find. I love catfish! Can I just say? The local supermarket sells it pre-seasoned and with the breading and fried in a pan on the stove it was so crunchy and delicious!

Isn't it odd that your food fare changes when your surroundings do? At least it does for me.

Celebrating our Anniversary

Charlie and I celebrated our 11th anniversary this week. He decided to make for the first time fresh tuna and what better night to do so than on our anniversary? Having never prepared it before he randomly picked a recipe as he often does but then added his own twist to what he was in the mood for and of course it was really good. We had no idea how filling it would be so if you're thinking tuna is too expensive like I did, well a little goes a long way!

While Savannah is out of town visiting her grandparents she asked what we had for dinner on our anniversary and when I told her "tuna fish" you could tell she scrunched up her nose, pictured a can of smelly tuna, and was like, "What?" So I explained to her that it was fresh tuna like how daddy makes fresh salmon. She said, "Oh. Did you and daddy catch the tuna fish?" I laughed and told her that no, we didn't. That we bought it from the store. She asked this question with much credit to the fact that she and daddy have been out fishing a lot lately and naturally she thought it was something we had caught while out fishing. We will have to show her how big a tuna really is and where they live for her to get the real picture I think. Kids are so cute. I just love them.

Speaking of fresh tuna we went to Island Sushi buffet last night to continue celebrating our anniversary. It is one of newest favorite sushi bars. We like that it is quality ingredients - including real crab - not that fake stuff and the atmosphere is a lot of fun. You literally sit around a bar where there are chefs in the middle preparing all sorts of rolls as well as any roll you request. The owner is super friendly and enjoys conversing with you as you dine.

Now I know what you are thinking when it comes to a "buffet" and don't get me wrong, we had our doubts at first as well. Anyway besides being all you can eat and getting any roll you want for one price the sushi comes around to you on tiny little boats that float on water in a stream around in a circle. It is really a fun way to try all sorts of sushi made fresh in front of you. Oh and one thing to mention, don't get a Wisconsin bratwurst sausage roll. Sure it is fun to entertain the idea being in Wisconsin and all, but take it from me, it is not a sushi experience you'll want to try any time soon.

Broiled Halibut with Lemon and Herbs

Weight Watchers Recipe

Ratings (99)

4 PointsPlus Value

Prep time: 5 min

Cook time: 12 min

Serves: 4

A simple, flavorful preparation that works well with almost any fish and any fresh herb.

Ingredients

	1 pound(s) uncooked halibut fillet(s)
	1/4 tsp table salt
	1/8 tsp black pepper
	2 tsp unsalted butter
	1 medium lemon(s), half for juice and half for garnish
	2 Tbsp fresh parsley, or basil, fresh, minced

Instructions

Preheat broiler to high. Place halibut on a rimmed baking pan; rub all over with salt and pepper. Place little pieces of butter all over fish; broil until fish turns opaque in center, about 10 to 12 minutes.
Immediately remove fish from oven and set on a serving plate; drizzle with freshly squeezed lemon juice. Sprinkle with parsley or basil and garnish with lemon wedges. Yields about 4 ounces fish per serving.

Notes

You can use 1 1/2 teaspoons fresh, minced thyme instead of the parsley or basil if you prefer.

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Baked Salmon with Tomatoes, Spinach and Mushrooms

Ingredients:
4 salmon fillets
2 cups chopped fresh spinach leaves
1 cup sliced mushrooms
1 tomato, chopped
1/3 cup sun-dried tomato salad dressing
Directions:
Heat oven to 375 degrees Fahrenheit. Place fish fillets, skin sides down in 13 x 9 inch baking dish sprayed with cooking spray. Combine remaining ingredients; spoon over fish.

Makes: 4 servings

Nutrition Information:
Calories 190; Fat 7g; Sat Fat 1g; Cholesterol 60mg; Sodium 320mg; Carbohydrate 5g; Fiber 1g; Protein 24g;
DV: Vitamin C 10% Vitamin A 25%; Calcium 4%; Iron 10%