Theresa's Tuna Noodle Casserole

This is comfort food for me. Growing up, my mother made it often. Especially during Lent. Of course, I started making it for my family. Husband liked it well enough. One child liked it. One child didn't. I'm sure you know the drill.

I don't usually create my own recipes or alter ones I use. It's just not something I felt comfortable doing. Until one day I didn't have the cream of celery soup my mother's original Tuna Noodle Casserole asked for. I didn't feel like going to the store, so I started playing with the recipe. I had made homemade Mac and Cheese plenty of times and figured the base of the Tuna Noodle Casserole could be the same. My husband and both kids liked the new version better. (YAY) Each time I made it after that I altered it until I came up with what I now make and both kids and husband LOVE it and even ask for it. It's not just for Lent anymore!

Buon Appetito!

Theresa's Tuna Noodle Casserole

6 oz (3 1/2 cups) Medium egg noodles

2 Tbsp butter

3 Tbsp flour

1/3 cup chopped shallot

1 cup milk

1 cup shredded sharp cheddar cheese and shredded swiss or gruyere

(about 1/3 swiss/gruyere & 2/3 cheddar)

3 – 7 oz can tuna

1/2 cup mayonnaise

1 cup sliced celery

1/4 cup frozen peas

1 tsp salt

pepper to taste

Preheat oven to 425 degrees

Cook noodles in boiling salted water till tender.  

While water is boiling and noodles are cooking melt butter in a saucepan. Once butter is melted add chopped shallots. Let shallots cook until tender, then add flour and stir to make a thic
k roux. Slowly stir in milk. Once heated add shredded cheese. Stir until cheese melts and mixture has thickened. Set aside.

Drain noodles.  Combine noodles, drained tuna, mayonnaise, cheese sauce, vegetables, salt and pepper.

Turn into 1-1/2 quart casserole. Bake in 425 degree oven for about 20 min.

Makes 6 servings if served with a salad or as a side dish. Alone serves 4-5.

T's Pasta with an Italian Sausage Sauce

I have made this "quick" sauce many, many times. This time I decided to add Italian sausage. It was a huge hit. During dinner, my 7 year old says to me, "Thank you for making dinner Mommy. Good job!" with a thumbs up. Gotta love that!

T's Pasta with an Italian Sausage Sauce

2-14.5 oz cans of Italian Seasoned diced tomatoes
3 cloves of garlic (chopped finely)
about 2 tablespoons fresh Italian Parsley, chopped
Extra Virgin Olive Oil
salt and pepper
3 links of Italian Sausage
1-14.5 oz box of multigrain pasta (I use Barilla Plus)

Take the Italian sausage out of it's casing. In a large pan, brown the Italian sausage. Remove from pan and set aside.

In that same large pan, heat Extra Virgin Olive Oil (maybe once or twice around the pan) over medium heat. Add garlic. Gently fry garlic until soft and fragrant.

Add tomatoes, with juice. Crush them as they are cooking until they are the consistency you like. Once it reaches a low boil, simmer for 25 minutes.

While tomatoes are cooking start a large pot of salted water for the pasta.

Add browned Italian sausage into tomatoe and garlic sauce. Add chopped Italian Parsley and salt and pepper to taste. Let simmer for another few minutes, just to let everything incorporate.

Once your salted water is at a hard boil, add pasta. Cook just 1 or 2 minutes shy of al dente. Drain your pasta and add it to the large pan of Italian sausage sauce. Cook on low, for a minute or so, while mixing sauce with pasta. You may also add a little grated or shredded Parmesan cheese at this point.

Serve with your choice of vegetable or salad.