Most times our recipes are seriously delicious. But in honor of the recipes that our Mom’s fixed when we were kids-and that we swore we’d never eat as adults-here’s a few “updated” favorites of years past. And to quote my Mom: “Try just a couple of bites-you’ll like it!”
TUNA CASSEROLE
Ingredients:
- 12 ounces wide egg noodles
- 1 Tbsp salt
- 8 ounces sliced fresh mushrooms
- 1 medium onion, chopped
- 2 Tbsp butter
- 2 cups chopped broccoli (about 1/2 lb)
- 2 (6-ounce) cans tuna, drained
- 1 (10 3/4 oz)can Campbell’s cream of mushroom soup
- 2 1/2 cups grated cheddar cheese
- 1/3 cup milk
- 1 Tbsp cream
- Salt and pepper to taste
- 1 cup crushed potato chips
Directions:
1 Preheat oven to 400°F. In a large (6 qt) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes), add the chopped broccoli to the pasta and cook for 2 more minutes. Drain in a colander and set aside.
2 While the pasta is cooking, dry sauté the mushrooms in a frying pan on medium high heat (no need to add butter or oil, mushrooms will cook in their own juice). When mushrooms have given up their moisture (about 10 minutes), remove from heat and set aside.
3 After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add the onions and cook them until translucent. Add the pasta and broccoli mixture back into the pot; stir in the mushrooms. Stir in the tuna, can of cream of mushroom soup, grated cheese, milk and cream. Add salt and pepper to taste.
4 Spread crushed potato chips over the top of the mixture and cook for 20 minutes at 400°F in the oven, until the topping has browned.
Serves 6.
(How about a new twist on Mac N’ Cheese?)
PEPPER JACK CHEESY MAC N’ CHEESE
Ingredients
- 2 cups (8 oz.) dry elbow macaroni
- 2 cups (8 oz. pkg.) shredded cheddar cheese
- 2 cups (8 oz.) shredded Pepper Jack cheese, divided
- 1 can (12 fl. oz.) NESTLE® CARNATION® Evaporated Milk
- 1/2 teaspoon ground black pepper
- 1/2 to 1 cup broken tortilla chips (your choice of color)
- 1/4 to 1/2 teaspoon crushed red pepper (optional)
Directions
PREHEAT oven to 350° F. Lightly grease 2 1/2-quart casserole dish.
COOK macaroni in large saucepan according to package directions; drain. Return to saucepan.
ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.
BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.
Serves 6
And lastly-another recipe from the past…courtesty of Jim Bob and Michelle Duggar
TATER TOT CASSEROLE
2 lb ground turkey cooked, seasoned, drained
3-2lb bags tater tots
2 cans cream of mushroom
2 cans evaporated milk
2 cans cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!)Makes 2- 9”X13” pans
Serves: 18 (and counting!)
So Bella Blog readers…tell us about your favorite (or “unfavorite”) recipes from the past. We’d love to add them to our list to share in the future.
Happy Cooking!
Debs
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