- 3 cups uncooked egg noodles
- 1 cup chopped celery
- 1/3 cup chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon vegetable oil
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (4 ounces) shredded cheddar cheese ( you can add a little parmesan too)
- 1 cup milk
- 1 can (12 ounces) tuna, drained and flaked
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
Tuna Noodle Casserole
Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted.
Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, and salt. Pour into a greased 8-in. square baking dish. Top with crushed potato chips or buttered bread crumbs. Bake, uncovered, at 350° for 25-30 minutes or until heated through. 4-6 servings.
Poppy Seed Chicken Casserole
Absolutely DREAMY recipe from "Rockysmom" from the HSN boards
2 cans cream of chicken soup
2 sleeves of Ritz crackers
1 stick of butter
1 cup sour cream
2 TBSP. poppy seeds
3 to 4 boiled chicken breasts
Mix together two sleeves of Ritz crackers (crushed), with one stick of melted butter.
Put one half of cracker/butter mixture into a greased oblong casserole dish. Shred the boiled chicken and mix with two cans of cream of chicken soup, 8 oz. sour cream and two tablespoons of poppy seeds.
Smooth chicken/soup mixture over the cracker crumbs. Sprinkle the remaining cracker mixture on top of the soup mixture. Bake 30 minutes at 350 degrees
2 cans cream of chicken soup
2 sleeves of Ritz crackers
1 stick of butter
1 cup sour cream
2 TBSP. poppy seeds
3 to 4 boiled chicken breasts
Mix together two sleeves of Ritz crackers (crushed), with one stick of melted butter.
Put one half of cracker/butter mixture into a greased oblong casserole dish. Shred the boiled chicken and mix with two cans of cream of chicken soup, 8 oz. sour cream and two tablespoons of poppy seeds.
Smooth chicken/soup mixture over the cracker crumbs. Sprinkle the remaining cracker mixture on top of the soup mixture. Bake 30 minutes at 350 degrees
Alfredo Sauce
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
Slowly add the egg yolk mixture back into the remaining cream mixture.
(This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
Wonderful on hot pasta and you can add some cooked chicken breast or shredded baby spinach if you want to go meatless.
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
Slowly add the egg yolk mixture back into the remaining cream mixture.
(This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
Wonderful on hot pasta and you can add some cooked chicken breast or shredded baby spinach if you want to go meatless.
Tasty Rice Cooker Creamed Chicken
1 large boneless, skinless chicken breast, cut in 1" cubes
1 cup high-quality concentrated chicken stock
2 cups water
2 stalks celery, sliced about 1/4" thick
1 small onion chopped
1/2 cup sliced carrots
1/2 cup sliced mushrooms
3 tbs cream cheese
3/4 cup half and half
Place all ingredients, except cream cheese and half and half in rice cooker. Set to cook and cook until there's about 1/2 cup of liquid remaining. Add cream cheese and half and half. Leave on or re-set to "cook" setting until liquid bubbles; stir well. Set to "warm" and juice should reduce some, if not, set back to "cook" until sauce is creamy. Serve over rice.
Green Pans--Skeptic No More
OK, I have used my pans for over 30 days, and they're still holding up and doing the job they say they will. I am 99% convinced. Why the 1% skeptic? Well, just for statistical sake, I must hold back 1% just in case of a failure down the line!
HSN had a big weekend for Green Pans with everything on free ship, so I purchased a few more pieces. Luckily as the TSV sold out very early, they had put the pieces I got on "Today Only," so there was further reductions.
I might add here that I already have a nice set of Cuisinart stainless as my main cookware, and the Green Pans only fill very specific niches...such as where non-stick is a MUST. Therefore, I have the fry pans, grill pans and roasting/chicken pans. I do have a couple of additional pieces that came along with the sets--a 4 qt. casserole and a 1 1/2 qt sauce pan. These will not see that much use as non-stick is not a requirement with me for such items. I have found, however, that the 4 qt casserole has been very handy as a small dutch oven. It's the perfect size for singles or twofers, however non-stick in such a pan is not a requirement for me.
I do urge anyone to try this line, especially the frying pans. Use them for eggs and omelettes as you will not have to worry about sticking again.
HSN had a big weekend for Green Pans with everything on free ship, so I purchased a few more pieces. Luckily as the TSV sold out very early, they had put the pieces I got on "Today Only," so there was further reductions.
I might add here that I already have a nice set of Cuisinart stainless as my main cookware, and the Green Pans only fill very specific niches...such as where non-stick is a MUST. Therefore, I have the fry pans, grill pans and roasting/chicken pans. I do have a couple of additional pieces that came along with the sets--a 4 qt. casserole and a 1 1/2 qt sauce pan. These will not see that much use as non-stick is not a requirement with me for such items. I have found, however, that the 4 qt casserole has been very handy as a small dutch oven. It's the perfect size for singles or twofers, however non-stick in such a pan is not a requirement for me.
I do urge anyone to try this line, especially the frying pans. Use them for eggs and omelettes as you will not have to worry about sticking again.
Loaded Mashed Potatoes
2 lbs potatoes
2 tsp salt (or to taste)
1/2 cup (approx) milk
2 tbs butter
1/2 cup sour cream
1-2 tbs Tastefully Simple Bacon Bacon Seasoning*
1-2 tbs Tastefully Simple Garlic Garlic Seasoning*
1/2 cup shredded cheddar cheese (optional)
Peel and boil potatoes in water containing the 2 tsp salt. Mash with butter and milk. Add sour cream, Bacon Bacon & Garlic Garlic. Mix well. Add cheddar cheese & stir well.
*Available from Tastefully Simple. See your consultant or use link in sidebar.
2 tsp salt (or to taste)
1/2 cup (approx) milk
2 tbs butter
1/2 cup sour cream
1-2 tbs Tastefully Simple Bacon Bacon Seasoning*
1-2 tbs Tastefully Simple Garlic Garlic Seasoning*
1/2 cup shredded cheddar cheese (optional)
Peel and boil potatoes in water containing the 2 tsp salt. Mash with butter and milk. Add sour cream, Bacon Bacon & Garlic Garlic. Mix well. Add cheddar cheese & stir well.
*Available from Tastefully Simple. See your consultant or use link in sidebar.
Green Pan--So Far So Good
I've been using the 11-inch fry pan/steamer for approximately one month, and I've got to say, so far I am very impressed. So much so that I ordered the most recent set of the hard anodized which included a roasting-come everything pan, 8 & 10-inch fry pans and a 4-qt casserole/saucepan.
Used the roaster the other night for chicken and roast potatoes. I can tell you, the juices were burned on and caramelized in there. A simple wipe of the sponge cleaned it. Cool Beans!!!
One thing I will say, this last shipment had an odor about it. It reminded me of doctor's xray rooms--sort of acidic like the xray developing fluid. A quick wash didn't remove it so I soaked it in sudsy water for a while. Seemed to do the trick. If the odor remained, I would have packed it up and returned it. I have put the lids on the pots and if the odor returns, back it goes.
Will report back in another month's time since some reviews said the pan worked well for a few months then died. If that happens, I go straight to Good Housekeeping for a refund, as I have saved all my HSN invoices to prove the sale.
Used the roaster the other night for chicken and roast potatoes. I can tell you, the juices were burned on and caramelized in there. A simple wipe of the sponge cleaned it. Cool Beans!!!
One thing I will say, this last shipment had an odor about it. It reminded me of doctor's xray rooms--sort of acidic like the xray developing fluid. A quick wash didn't remove it so I soaked it in sudsy water for a while. Seemed to do the trick. If the odor remained, I would have packed it up and returned it. I have put the lids on the pots and if the odor returns, back it goes.
Will report back in another month's time since some reviews said the pan worked well for a few months then died. If that happens, I go straight to Good Housekeeping for a refund, as I have saved all my HSN invoices to prove the sale.
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