Mom's Tuna Over Rice

I grew up on Tuna Over Rice. This was my Mom's every-other Wednesday night special. I have a theory on how it came to be a bi-weekly dish. My Mom grew up during the Great Depression. Canned tuna had already been around for a few decades by then (1904), and Campbell's created Cream of Mushroom in 1934. In 1950 my parents married and for a few years money was tight while Dad finished his military carrier. As the years went by their children began marrying and moving out while my folks financial situation went to upper middle class. I feel like Mom kept cooking that dish because of it's simplicity and because it darn tasty. 

As mentioned before in a previous blog my Mom never let us near the kitchen while she cooked so we had to figure out her recipes after she passed. I never attempted to try this recipe because I was never given the opportunity. I tried once but my children's father kept asking for tweaks as I cooked and it turned into Tuna Noodle Casserole. The other day my oldest decided that he was interested in trying it. I had been lucky enough to have talked to Mom about this recipe before she was gone and knew it was only three ingredients. Out of curiosity I did look up variations but they seemed like cooks were trying too hard. The recipe is perfect on its own. Maybe you could add some garlic. It doesn't need it but my family believes "when in doubt add more garlic."

So here it is, at long last, my Mom's Tuna Over Rice.

Mom's Tuna Over Rice

Ingredients:

        2 Cups Uncooked Rice

        4 Cups Water (technically this is a fourth ingredient but I don't think it counts)

        2 Cans Cream of Mushroom

        2 Cans Tuna, drained (of course the liquid goes to the cats, that's the rule)

Directions:

1. Combine rice and water in a rice cooker (or however you prefer to cook it). Cook until done.
2. Mix cream of mushroom and tuna in a bowl.
3. Plate the rice and pour the tuna mixture over the top. 
4. Serve with side of choice.

Makes 5 servings.

 Enjoy!

            Ingrid

Cheesy Meatballs and Shells Casserole

I decided that I wanted to make casseroles for the next week. I wasn't sure how my family would react to that, since they are pretty set in their ways. For the first of the casserole dishes I chose Cheesy Meatballs and Shells Casserole from Judith Hannemann over at The Midnight Baker. Normally I tweak recipes, but I didn't see anything that needed to be adjusted. I'm glad I didn't. This recipe was perfect. My family absolutely loved it!

Cheesy Meatballs and Shells Casserole

• 
  
• Ingredients:
• 
  
• 2 cups medium Shells
• 2 lbs small Meatballs, cooked 
• 1 cup Velveeta, cubed
• ½ sleeve Ritz Crackers, crushed
• 1 Tbs Butter, melted
• 
  
• Sauce:
• 
  
• ¼ cup Flour
• 2 tbs Butter
• 2 cups Beef Stock, don't cheap out on this one
• 1 can (10.75 oz) Cream of Mushroom Soup
• 
  

• Directions:

1. Preheat oven to 350 degrees. 
2. Spray a 1½-2 quart baking dish or casserole.
3. Cook shells per package instructions.
4. To make sauce:
1. In a medium saucepan, melt the 2 tbs butter over medium heat. 
2. Stir in the flour making sure there are no lumps. 
3. Cook over medium heat until the flour/butter mixture bubbles.
5. Gradually add the beef stock, stirring constantly so mixture remains smooth.
6. Cook, stirring frequently over medium heat until mixture begins to thicken and bubble.
7. Add the cubed process cheese and cook over low heat until cheese is melted; about 4-5 minutes.
8. Place the mushroom soup in a large bowl.
9. Gradually stir in the cheese sauce until well blended and smooth.
10. Fold in the cooked shells and meatballs.
11. Turn into prepared baking dish.
12. Mix the 1 tbs melted butter with the crushed cracker crumbs; toss to coat.
13. Sprinkle over top of casserole.
14. Bake for 35-30 minutes or until heated through and crumbs are golden brown.

Enjoy!

            Ingrid

Creamy Tuna Noodle Casserole

I took a while to find a Tuna Casserole recipe that was something that everyone agrees on. well, here it is. This recipe has just the right amoint of moistness and it's so full of flavour. 

Creamy Tuna Noodle Casserole

Ingredients:

        1 bag Egg Noodles

        1/2 bag Frozen Peas

        1 can Cream of Mushroom Soup

        1 cup Sour Cream

        3/4 cups Parmesan

        1/3 cups Milk

        1/4 tsp Salt

        1/4 tsp Garlic Powder

        1/4 tsp Onion Powder

        2 cans Tuna

Topping:

        1 cup Bread Crumbs

        2 Tbs Butter, melted

Directions:

1. Preheat oven to 350.
2. Cook noodles according to directions for al dente.
3. Add peas during the last minute; drain.
4. Meanwhile in a large bowl combine soup, sour cream, parmesan, milk, salt, garlic powder. onion powder, tuna; stir together.
5. Add noodles and peas; toss to combine.
6. Transfer to a greased casserole dish coated with cooking spray.
7. In a small bowl toss bread crumbs with melted butter; sprinkle over top.
8. Bake uncovered 25 - 30 minutes, or until bubbly.

Serves: 4

Enjoy!

            Ingrid