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Growing up we ate tuna casserole at least once or twice a month. It was a quick easy dinner for my working mama to make and everyone (besides my little brother who wasn't "fond" of fish) loved it. Good old fashioned comfort food at its best. Years later when I introduced my version to my kids it came as no surprise that they loved it just as much. Though I may attempt a version someday that omits the traditional canned cream of mushroom soup, I can't mess with perfection here yet. I have yet to jump on that healthy bandwagon though I try to use it only occasionally. But I understand passing this recipe by if you're completely turned off by the use of it. Just know, you'll be missing out on a creamy dish of tuna noddle goodness.


Tuna Casserole
2 cups dried small shell macaroni (or elbow macaroni)
1 can healthy request cream of mushroom soup
1/3 cup milk
1/3 cup light mayonnaise
1/2 teaspoon dry mustard
2 (6 oz) cans tuna, drained
1 cup shredded cheddar cheese
1/4 cup plain dry breadcrumbs
1 tablespoon butter, melted
1/2 teaspoon paprika

Cook macaroni according to package directions; drain. In a large bowl combine soup, milk, mayo and mustard. Stir in tuna. Add cooked macaroni. Gently fold in shredded cheese. Transfer to a greased casserole dish.

In a small bowl combine bread crumbs, melted butter and paprika. Sprinkle over macaroni mixture.

Bake, uncovered, at 350 degrees for 40-45 minutes or until heated through.

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I'm on a roll here with quick and easy weeknight meals.  This one takes just a little prep but needs almost an hour baking time.  So worth it for that crunchy cheesy top you see there.  I wasn't sure what my kids would think of it so I was pleasantly surprised when Aubrey was the first to clear her plate.  I almost thought she'd ask for seconds but I think she was saving room for dessert.  I served it with a side of corn and a green salad to round out the meal.  And since Joe will be gone, I can make the kids something else and have the leftovers to myself! (don't judge... when Joe is out of town my motivation to cook anything blog worthy goes out the window and I frequently fix my children easy dinners like quesadillas, chicken nuggets or mac & cheese...)

Chile Relleno Casserole
1 lb lean ground beef
1 small onion, chopped
1/2 (or more if desired) teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper (optional... I left this out)
1 can whole green chiles
1 small can chopped green chiles
4 oz shredded sharp cheddar cheese (I freshly grated 1/2 of an 8 oz block)
4 eggs
1 1/2 cups milk
1/4 cup flour

Preheat oven to 375.  Brown ground beef and onion together in large nonstick skillet until meat is no longer pink.  Add salt and pepper(s). Spray an 8x8 baking dish with cooking spray. Cut open chiles and lay flat in a layer on bottom of pan.  Top with half of cheese, then meat and onion mixture.  Add the remaining cheese and chopped green chiles on top.  Whisk milk and flour together.  Whisk in eggs and mix well.  Pour evenly over all.  Bake for 50 minutes (can cover with foil halfway through if it gets too brown... I like mine that way though!)

*original recipe from greencattlebeef.com*

Update: just after I posted this recipe, Joe came home and stole the leftovers for lunch... darn him!!
Update #2: he topped it with sour cream and said it was delicious... just gave me the idea to possibly top it with some olives too (not that this is true chile relleno fasion... would still taste good though!)

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No photo for this one. I apologize to those of you who look forward to my attempts at novice food photography. Casseroles are difficult to cast in an attractive light but this one is just too darn good (and easy) not to share. I don't even care how "white-trash" it may sound. It really is that good...

Cornbread-Topped BBQ Chicken

1/2 onion, finely chopped
1 red or green bell pepper, diced
3 cups shredded cooked chicken (3 medium-sized chicken breasts)
1 cup prepared barbecue sauce
1/4 cup chicken broth
1 (8.5 oz.) box cornbread mix (such as Jiffy)
1 egg, beaten
3 tablespoons milk
1/2 cup shredded cheddar cheese

Heat oven to 375. In a saucepan, saute onion over medium-high heat. Cook until onion is soft, about 4 minutes. Add bell pepper and cook another 4 minutes. Remove from heat and stir in chicken, barbecue sauce and broth. Transfer mixture to a 1 1/2-quart baking dish and set aside.

In a bowl, combine cornbread mix, egg, milk and cheese; stir just until combined. Spoon batter in mounds over chicken. Bake until cornbread is cooked through and juices are bubbling, about 25 minutes.

*Serve with a fresh green salad or steamed veggies.

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