trish's tuna casserole

Ingredients

• Servings: 1
• 1 1/2 (8 ounce) packages egg noodles
• 1 (9 ounce) can tuna, undrained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (15 ounce) can peas with mushrooms and pearl onions (such as le sueur®), undrained
• 1 onion, chopped
• 1/2 cup milk
• salt and black pepper to taste
• 1/2 cup dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 350 degrees f (175 degrees c). fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the egg noodles and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
• while the pasta is cooking, stir the tuna, condensed soup, peas with mushrooms and onions, onion, milk, salt, and pepper in a bowl until evenly mixed. gently stir in the cooked pasta, then pour the mixture into a 9x13 inch baking dish. sprinkle evenly with dry bread crumbs.
• bake in the preheated oven until the casserole is bubbling and the bread crumbs are golden brown, about 20 minutes.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Ham It Up Spaghetti

Ingredients

• Servings: 6
• 1 (16 ounce) package angel hair pasta
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 3/4 cups milk
• 1 tablespoon dried minced onion
• 2 teaspoons dried parsley
• 1 teaspoon worcestershire sauce
• 2 cups cubed fully cooked ham
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 2 1/2-quart baking dish.
• bring a large pot of lightly salted water to a boil. cook angel hair pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes; drain.
• combine cream of chicken soup, milk, dried minced onion, parsley, and worcestershire sauce in a large bowl; add cooked angel hair pasta and ham. transfer pasta mixture to the prepared baking dish. sprinkle cheddar cheese over the pasta mixture. cover dish with aluminum foil.
• bake in preheated oven for 15 minutes; remove foil and continue baking until top is lightly browned, about 5 minutes more.

delicious salmon pasta salad

Ingredients

• Servings: 5
• 1 (8 ounce) package farfalle pasta
• 2 heads broccoli, separated into florets
• 2 carrots, peeled and chopped
• 1 cup olive oil
• 2 teaspoons soy sauce
• 3 tablespoons red vinegar
• 2 cloves garlic, pressed
• 3 tablespoons fresh lemon juice
• salt and pepper to taste
• 10 ounces canned salmon, drained

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook until al dente, 8 to 10 minutes; drain.
• bring a separate large pot of water to a boil. add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes; drain.
• combine the olive oil, soy sauce, red vinegar, garlic, lemon juice, salt, and pepper in a sealable container; seal. shake vigorously to make the dressing.
• toss together the drained pasta, drained vegetables, salmon, and dressing in a large bowl. store in refrigerator up to 4 days.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Family Favorite Chicken Lo Mein

Ingredients

• Servings: 4
• 1 (16 ounce) package angel hair pasta
• 3 tablespoons peanut oil, divided
• 4 boneless, skinless chicken breast, cut into 1/2 inch pieces
• 2 cups shredded carrots
• 2 cups sliced celery
• 6 green onions, chopped
• 3 tablespoons chinese black bean and garlic sauce
• 1 1/2 cups chicken broth
• 1 teaspoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the angel hair pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. drain well in a colander set in the sink.
• heat 1 tablespoon of peanut oil in a skillet over medium-high heat, then add chicken breast. cook and stir chicken until no longer pink inside, about 10 minutes; set aside.
• in the same skillet, heat the remaining 2 tablespoons of peanut oil over medium-high heat and mix in carrots, celery, and green onion. cook and stir until tender yet still crisp, 5 to 6 minutes. mix in chinese black bean and garlic sauce; cook and stir for another minute. in a separate bowl, mix chicken broth, soy sauce, and cornstarch; add sesame oil. pour mixture over vegetables and simmer until thickened. toss in drained pasta, stirring until well-coated and heated through.