Tuna Noodle Casserole

This recipe for Tuna Noodle Casserole is crunchy and super cheesy.  Next time I fix it I will probably use less onion and probably mince it instead of just chopping it up.

1 can Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) *284ml can*

1 can of milk (284ml/10 fluid oz) (using sup can)3 stalks of celery, diced1/2 yellow onion, diced2 cans tuna, drained and separated2.5 cups (dry) medium macaroni noodles2 cups of cheddar cheese, grated and divided into 1 cup each

Heat oven to 375 degrees.

Bring a large pot of salted water to a boil, add macaroni and cook until al dente.  Drain cooked noodles and place back in the pot.

Add the cream of mushroom soup, milk, celery, onion, tuna and 1 cup of cheddar cheese to the noodles.  Stir well to combine all ingredients.

Place the noodle mixture into a 9 x 12 baking dish.  Top with remaining 1 cup of cheddar cheese.  Cover with foil.

Bake at 350 degrees for 30 minutes.  After 30 minutes, remove foil and cook for an additional 10 minutes – allowing cheese to brown. 

Cowboy Casserole

My dad use to make something like this for us when my brothers and I were little.  My kiddos will actually eat the vegetables in this.

Ingredients:

1 1/2 pounds ground beef
1 large spoonful (about 3 cloves) of minced garlic (you can use fresh if you'd like)
1/2 onion, diced (or use dried minced onion)
1 bag of frozen vegetable steamers, green beans, corn, or carrots (or a mix of all three)
1 lb of frozen tator tots
1 can cream of mushroom soup
1 can cream of celery soup
4 Tbsp. sour cream
1/4 to 1/2 cup of milk (use more if you want a thinner sauce)
2 cups freshly shredded cheddar cheese, separated into two portions.

Directions:

Preheat oven to 400-f degrees. Spray a 9 x 13 baking dish with cooking spray.

Cook the ground beef, garlic and onions in a large saute pan or stock pot. Once cooked through, drain fat and set aside.

While the ground beef is cooking, microwave the bag of frozen vegetables. In a large bowl, combine the soups, sour cream, milk, 1 cup of cheese, green beans and ground beef. Stir until well combined. Pour into the baking dish.

Add the tator tots to the top of the ground beef mixture, spreading them out evenly. Top with remaining cheddar cheese. Bake until the mixture is bubbling and the tots are crisp and cooked through. Check it at about 30-40 minutes.

Coconut No-Bake Cookies

I love no bake cookies so I just had to try these.  I could eat it straight out of the pan. It smells amazing while you are cooking it.  No bakes are not easy to make. You have to boil it just enough for them to actually set up. It took several attempts for me to actually get them to set up.

2 c. sugar

3/4 c. butter

2/3 c. milk

1 (3.4 oz) box instant coconut flavor pudding mix

2 1/2 c. quick cooking oats

1 c. sweetened shredded coconut

1/2 tsp. vanilla

In a large pan, mix together the sugar, butter and the milk.  Bring to a boil.  Boil 5 minutes.  Turn off the heat, add in the pudding mix, oats, coconut and vanilla.  Let stand 5 minutes. 
Drop by teaspoon onto waxed paper, allow to cool completely and enjoy!  Store in airtight container.

Chicken Lo Mein

My kids love chinese food, but my oldest is so picky so she will only eat the lo mein. So I decided to try making lo mein at home. I tried this recipe and everyone loved it.  My oldest even  had seconds which is pretty impressive for her, at least when it comes to something that I've actually cooked.

2 T. Olive Oil
1 T. Minced Garlic
1 T. Minced Ginger
2 carrots shredded
2 cups shredded cabbage
1 cup water
1/4 .t chicken boulion
3 T. soy sauce
2 T. rice vinegar
1 T. heaping cornstarch
1 T. sesame oil
2 cups cooked chicken
1 pound linguine, cooked
salt
pepper

DIRECTIONS

Heat pot on high. In a small bowl, dissolve corn starch in water, add, soy sauce, vinegar, bouillon, set aside. To pot, add Olive oil and vegetables, saute until cabbage has softened. Add the water mixture till it slightly thickens. Toss noodles, chicken, and sesame oil and pepper into sauce. Serve

Mongolian Beef

I have never had Mongolian Beef before but this is so far the BEST stuff I have ever cooked!!!!  The meat stayed tender and the flavor is absolutely amazing. My husband and I could probably lived off this stuff.

Ingredients:Vegetable oil
1 tablespoon minced garlic
1/2 cup low sodium soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 (1-pound) flank steak
1/4 cup cornstarch
1/2 teaspoon minced fresh ginger

Directions:

Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.

Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Allow the steak to sit 10 for minutes.

Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.

Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 5 minutes. This has to boil, sauce will not thicken if it doesn't. 

Baked Cream Cheese Spaghetti

Another recipe that my family loves. I didn't think it sounded appealing so I put off fixing this for a while but I gave in and now they request it.  We fix spaghetti several times a week sometimes so this is a nice little twist.

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 small can of mushrooms
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1 cup of cottage cheese
1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce, add mushrooms.  Set aside.

Cook spaghetti according to directions on packet.  Drain spaghetti, while spaghetti is in the strainer, add the cream cheese, cottage cheese, Italian Seasoning and minced garlic to the pot.  Stir until cream cheese and cottage cheese is melted and then add the spaghetti and mix until it is thoroughly coated. 

Lightly grease a 9x13" pan.  Put spaghetti in the pan and top with meat sauce.  Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

Cinnamon Roll Cake

Cinnamon rolls and cake. Can't get much better than that. I made this and it didn't stay around very long. My husband decided it could be eaten for breakfast and dessert. 

Cake Ingredients:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

Mix glaze ingredients together and then drizzle it over the cake.

Crockpot Beef and Noodles

This recipe for beef and noodles is amazing! I have made it at home several times and even two of my kids will eat it. I have yet to get my oldest to try it, but she doesn't know what she's missing. LOL. She will eventually give in to family peer pressure.  This is super easy. You start this beef and noodle recipe the night before....

Ingredients that you will need:

1 Beef Roast
1 bottle of beer - any kind
1 package of dry onion soup mix
3 tablespoons of dried minced garlic
1 can of cream of mushroom soup
6 cups water
1 pound of Reames Homestyle noodles

What to do:
  Put the roast in the crockpot, then pour beer, onion soup, and garlic over the top of it.  Cook on low all night.
 In the morning, shred the meat, Add in the mushroom soup and six cups of water. Add salt and pepper as desired.  Let it cook all day on low.
 About an hour before you are ready to eat, add in the noodles and additional water if needed.