Kittencal's Easy Tuna or Chicken Noodle Casserole

This casserole turned out perfect. I made some minor modifications and all went fine. I liked that it was hearty yet light, nice crunch still in the vegetables and it wasn't mushy since I cooked the noddles just five minutes before combining everything into a casserole dish. I'd say the whole process took less than an hour. This would also be good with cubed chicken, salmon or ground beef.

Rating: (1-5) I give it a 5!

Source: Kittencal on Recipe Zaar

Ingredients
8 ounces egg noodles
2 tablespoons butter
2 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 teaspoon garlic powder
6 tablespoons grated parmesan cheese (I used 5 tbs in the filling and 1 on top)
3/4 cup milk (I used evaporated milk, undilluted)
3/4 cup sour cream
1 teaspoon seasoning salt
1 teaspoon fresh ground black pepper
1/2 small sweet onion, finely chopped
1/4 cup pimiento, chopped (I did not use this)
3/4 small green bell pepper, finely chopped
2 large celery ribs, diced
6 button mushrooms chopped
1 small box of frozen baby peas (cooked with the egg noodles)
2 (6 1/2 ounce) cans tuna, drained and flaked
12-15 butter flavored crackers, broken in pieces (such as Ritz Crackers)

Directions
1 Preheat oven to 375 degrees F.

2 Grease a 2-quart casserole dish.

3 Cook the egg noodles in boiling salted water for five minutes along with the frozen peas; drain then toss with 2 tablespoons butter.

4 In a large saucepan saute the onions green pepper, celery and mushrooms in a little butter. Mix in two cans mushroom soup, garlic powder, Parmesan cheese, milk, sour cream, salt, pepper, pimiento (I did not use), cook over low heat, stirring frequently for 15 minutes.

5 Add in the tuna; mix to combine.

6 Combine the mixture with the cooked egg noodles and peas.

7 Transfer to prepared greased baking dish.

8 Sprinkle top with the broken Ritz crackers and leftover cheese.

9 Bake for about 25 minutes.

Red Beans and Rice (didn't miss her)

Hey ya'll. I am getting heavy handed on the cayenne pepper lately. Is that a sign of old age? Anyway....woo doggy this was hot. I loved it though. I'm hoping all this hotness won't put hair on my chiny chin chin. I give it a 4 out of 5. And it was easy. Added bonus I have leftovers for days.

Inspired by: Commanders Palace Cookbook: The Commanders Kitchen
I modified the recipe pretty heavily to suit my pantry and time frame.

Ingredients:

1 package smoked sausage (I used andouille) sliced into small chunks
3 slices of lean bacon
1 TBS butter (real, salted)
1 medium onion, Vidalia, or other sweet yellow), chopped
3 celery stalks (I include the leafy part as well), chopped
1 small green pepper, chopped
6 cloves of garlic, minced (more or less)
1 handful Old Bay (more or less)
2 Bay leaves
Cayenne Pepper to taste (shaking with reckless abandon, maybe not such a good idea)
Fresh ground black pepper to taste
2 cans of small red beans (I found these in the Mexican foods section)
1 bunch of green onions
2 cups of long grain white rice

Directions:

In a heavy pot, or dutch oven render the bacon and remove from pan. Add the butter and sausage cook over medium until browned. Add garlic, onion, celery, green pepper, saute until just tender. Add Old Bay, bay leaves, cayenne, black pepper, and the beans. Simmer. While this is cooking start your rice and chop your green onions In a large mouth bowl, place some white rice in the bottom of the bowl. Add the red beans and rice, top with green onions. Serve with your favorite bread. Mmmmm, mmmmm that's some good eatin'.

Next up: I have no idea, but please stay tuned for a new recipe soon!