Old-Time Tuna Noodle Casserole

Prep time: 30 min.     

Cook time: 20 min.

Yeild: 6 servings  (1-1/3 cup each) 

All pantry ingredients, except for frozen peas

 1    cup dried macaroni noodles or egg noodles

 1 ½  cup frozen peas, or a 15 oz can peas

1    (10 3/4 oz) can cream of mushroom soup

 1     (12 oz) can evaporated milk , or 1 ½ cup prepared dry milk

 1     tablespoon dehydrated onion

½    teaspoon salt, add more to taste

 2     (6 oz) cans tuna drained, flaked

1 ½  cup corn flakes, crushed

Step 1:  Place noodles and frozen peas in a pot of boiling water.  Cook noodles and peas to desired doneness as directed on package. Drain; rinse in hot water.  Set aside.

Step 2:  Meanwhile, heat oven to 350˚F.  In ungreased 9x9 casserole dish, combine soup, milk, onion, tuna and salt.  Add cooked noodles and peas. Mix well, then taste test!

Step 3:  Top casserole with crushed corn flakes.  Bake uncovered for 25-30 min. Remove when bubbly.

Double the recipe for a 9x13 pan.

Cheesier-than-Kraft Mac N Cheese

1 box 7.25oz  generic brand Mac n Cheese (Walmart brand, Smith's brand, etc)

1 t. salt

¼ c. (or less) butter or margarine

¼ c. evaporated milk (secret ingredient)

In a small pot, bring water to a rolling boil.  Add salt.  Stir in macaroni.  Boil on Med High for no more than  3.5 - 4 min, stirring occasionally.  Drain.

Add butter/margarine to pot.  Return macaroni to pot.  Stir until butter melts.  Add evaporated milk.  Stir.  Add packet of powdered cheese. Stir until uniform color.  If too thick, add water or extra evaporated milk for desired consistency. Serve immediately.

Vegetable Minestrone Soup

Submitted by Lindsey Scarber

Recipe from my AZ friend Cammi Hawker 

This a yummy and very filling vegetarian soup.  Low-carb, too!

3 T. olive oil

1 cup white onion, minced

4 t. minced garlic, fresh is best

1/2 cup zuchinni or yellow squash, chopped 

1/2 cup frozen italian cut green beans, or 1 (15 oz. ) can cut green beans

4 cups vegetable broth, or water
1 (15 oz.) cans smal red beans, or garbanzo beans, drained
1 (15 oz.) cans small white beans or great northern beans, drained
1 (14 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1/2 cup carrot, julienne cut or shredded
2 T. fresh minced parsley (or 1 T. dried)
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
3 cups hot water
4 cups fresh baby spinach, or 1 square pkg of defrosted frozen spinach
1/2 cup small shell pasta

Heat olive oil over medium heat in large pot. Saute onion, garlic, green beans, and zucchini for 5 minutes or until onions are translucent. Add vegetable broth, drained tomatoes, tomato sauce, beans, carrot, hot water, spinach, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes. Add pasta and cook for 5-6 minutes, or until pasta is al dente. 

Black Bean and Couscous Salad

This recipe is delicious and it's all food storage and garden ingredients!

I like to make it ahead of time and pack it for a cold lunch to-go. 

~ Lindsey Scarber

3/4 c.   couscous, or whole wheat couscous

1  1/4 c.   chicken broth, or water + 1t. chicken bullion

6 T.   olive oil

6 T.   lime or lemon juice ( I like lime juice)

2 t.   Balsamic vinegar

1 t.   cumin

8   green onions, finely sliced

1 c.   dried cranberries

2 c. cooked black beans, drained, rinsed

Bring chicken broth to a boil in a 2-quart pot.  Stir in the couscous.  Cover and remove from heat.  Let stand for 5 min.

Meanwhile, in a large bowl, whisk together olive oil, lime juice, vinegar, and cumin.

Add green onions, cranberries, and black beans. Toss to coat.

Fluff the couscous well, breaking up all the chunks.  Add it to the beans and cranberry mixture and mix well.  Refrigerate. Serve cold.