Tuna Florentine Casserole

"The true taste of Italy comes alive in this superb tuna casserole. Delightful mix of spinach, tender noodles and tune bakes with onions, mushroom soup and topped with Swiss cheese." --Chicken of the Sea

Ingredients:
1/2 cup chopped onion
2 tablespoons butter or 2 tablespoons margarine
1 (10 3/4 ounce) can condensed cream of mushroom soup
8 ounces sour cream
1/2 cup milk
1 tablespoon lemon juice
3/4 teaspoon seasoning salt
1/8 teaspoon ground thyme
1/8 teaspoon dry mustard
1 dash ground pepper
4 ounces noodles or 4 ounces macaroni, cooked and drained
10 ounces frozen chopped spinach, defrosted,drained and squeezed dry
1 (6 ounce) can chunk light chunk tuna in water, drained and flaked
4 ounces shredded swiss cheese
1/2 teaspoon paprika

Directions:
Preheat oven 350°F. Grease a 1 1/2-quart shallow baking dish. In medium saucepan cook onion in butter until transparent. Add soup, sour cream, milk, lemon juice, seasoned salt, thyme, dry mustard and pepper and mix well. Stir in noodles and spinach. Place half the noodle mixture into prepared baking dish.
Cover with tuna and half the cheese. Repeat with remaining noodle mixture and cheese and sprinkle with paprika. Bake 20 to 25 minutes or until edges are bubbly. Let stand 5 minutes before serving.

We all thought this was gross. I was going to mark it as a fail, but I had the leftovers the next day, and somehow the flavors melded for the better and the weird bite from the lemon juice was gone. I still don't recommended making it unless you really are a big fan of goopy tuna, spinach, lemon juice, dairy products, and condensed soup casserole.

Cheese Tuna Chowder

Now that we are up and running with our stove I am back and ready to make more cupboard recipes. Big Chubb actually made this one before he headed off to YM on Wednesday night. It's a 3x5 card written in Mom's handwriting.

Cheese Tuna Chowder

Rumpelstiltskin is going to Savers on the next trip.

1/4 c. butter
1 med. onion, chopped
1/2 c. chopped celery
2 T. flour
1 t. salt
1/4 t. pepper
3 c. milk
1 c. tuna flaked
2 c. shredded sharp cheese

Saute onion and celery in butter 'til tender. Add flour, milk and spices. + tuna + cheese (It's hard to type it out how mom wrote it).

Well. I was hesitant as tuna is not my favorite. It turned out not bad. Both the Chubbs ate it, and Big Chubb enjoyed the leftovers for lunch the next day. I wouldn't say it was awesome, but for a quick meal with not too many ingredients, I would make it again.


PS. With our move we upgraded from 3 to 30 megs and pictures upload way faster now! Who would have thunk?

Tuna Tetrazzini--Favorite!

This was another recipe favorite we had for dinner last night.  I love that it uses tuna, because I like tuna, it's cheap, and it's healthy.

Tuna Tetrazzini

8 ounces spaghetti, broken into 2 inch pieces
1/4 c butter
1/4 c flour
salt
1 t nutmeg
2 c canned chicken broth
1 c light cream
1/4 c Marsala wine (optional) (I just left out)
1/4 c Parmesan cheese, grated
2 cans tuna, drained and flaked
1/4 c green pepper, chopped
1/2 lb fresh mushrooms, chopped (I used canned)
1 egg yolk
1/2 c parsley, chopped

Cook spaghetti according to directions, drain and put into buttered bowl.  Meanwhile, melt butter over low heat, blend in flour, salt, nutmeg, and stir constantly until mixture is smooth and bubbling.  Remove from heat, stir in broth and cream, put back on heat, and bring to a boil, stirring constantly until thickened.  Stir in wine and cheese.  Add sauce to spaghetti.  Add tuna, pepper, mushrooms, and egg yolk to spaghetti mixture and blend thoroughly.  Pour into buttered baking dish and bake uncovered at 350 degrees F for approximately 30 minutes.  Sprinkle parsley over top before serving.

We really liked this.  The sauce king didn't even want to add anything (ranch, ketchup, etc.) to it.