7 ounces tuna
1/2 cup mayo
1/3 cup chopped onion
1/2 cup milk
1 can cream of celery or mushroom soup
6-10 ounces egg noodles, boiled and drained * I use a whole package and add another can of soup. and a little more milk.*
1-1.2 cup shredded Colby or other favorite cheese
3/4 cup frozen peas.. optional
mix ingredients minus the noodles in a large bowl.. add cooked noodles ..pour into a greased casserole dish. You can top with crushed potato chips if you like or more cheese.
bake 350ยบ F for 45min or until bubbly and heated through.
:)
I have to thank my aunt Bea for this recipe. It is one that we enjoy often.
15 January 2009
Cheddar Chowder
2 cups water
2 cups potatoes-peeled and cubed
1/2 cup carrots-sliced (I often use baby carrots cut into chunks)
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1/4 cup flour
2 cups 2% or whole milk
2 cups grated medium cheddar cheese
1 cup cubed ham
Cut up vegetables and ham. Grate cheese and set aside.
Combine diced veggies with salt and pepper and place in a 2 quart kettle. Add the water and boil for 10-12 min until tender. Do not drain!
Meanwhile, in a small saucepan, make the white sauce by melting the butter, and adding the flour. Whisk until smooth- about 1 min. Slowly add the milk and cook until thickened. (it will resemble pudding) Add the cheddar cheese to the white sauce and stir until melted.
Add the cheese mixture and cubed ham to the veggies which have not been drained, and stir well. Heat through and serve. Really good with a crusty loaf of french bread.
This is one of our favourite recipes. It originated in the introductory issue of Country Magazine submitted by a woman named Laura Rothlisberger of Green, Kansas.
2 cups potatoes-peeled and cubed
1/2 cup carrots-sliced (I often use baby carrots cut into chunks)
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1/4 cup flour
2 cups 2% or whole milk
2 cups grated medium cheddar cheese
1 cup cubed ham
Cut up vegetables and ham. Grate cheese and set aside.
Combine diced veggies with salt and pepper and place in a 2 quart kettle. Add the water and boil for 10-12 min until tender. Do not drain!
Meanwhile, in a small saucepan, make the white sauce by melting the butter, and adding the flour. Whisk until smooth- about 1 min. Slowly add the milk and cook until thickened. (it will resemble pudding) Add the cheddar cheese to the white sauce and stir until melted.
Add the cheese mixture and cubed ham to the veggies which have not been drained, and stir well. Heat through and serve. Really good with a crusty loaf of french bread.
This is one of our favourite recipes. It originated in the introductory issue of Country Magazine submitted by a woman named Laura Rothlisberger of Green, Kansas.
Subscribe to:
Posts (Atom)