Tuna in the Straw Casserole

November 10, 2011 by

From the Taste of Home website (original online), this casserole is quite similar to a recipe that mom has been making as long as I can remember. I’m always a little ashamed to admit how much I love its comfort-food goodness when one of the main ingredients is potato sticks. This variation from Taste of Home adds vegetables. Maybe I won’t have to be quite so ashamed of this version.

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 1 can (5 ounces) albacore white tuna in water
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 cup frozen mixed vegetables
  • 2 cups potato sticks, divided

Directions

  1. Preheat oven to 375°.
  2. In a large bowl, combine soup and milk until blended.
  3. Stir in the tuna, mushrooms, vegetables and 1-1/2 cups potato sticks.
  4. Transfer to a greased 1-1/2-qt. baking dish.
  5. Bake, uncovered, at 375° for 20 minutes.
  6. Sprinkle with the remaining potatoes.
  7. Bake 5-10 minutes longer or until bubbly and potatoes are crisp.

Variations

  • The name of this version of the casserole makes me wonder if a similar dish could be made with chunked turkey. Turkey in the Straw, anyone?

Time Required: 30 minutes

Servings: 4

Filed under Casseroles, Main Dish Tagged with , ,

Cheesy Chicken Enchilada Soup

November 5, 2011 by

This recipe came with a 5-can package of Member’s Mark chicken breast from Sam’s Club. It’s a simple, fast soup that’s perfect for a chilly evening—and it could easily sit in a crockpot on low a few hours if you prefer.

Ingredients

  • 2 cans drained chicken breast, 13 oz.
  • 1 can enchilada sauce, 15 oz.
  • 1 can evaporated milk, 12 oz.
  • 2 cans black beans, drained and rinsed, 15 oz.
  • 1 can cream of chicken soup, 10.5 oz.
  • 1 can cheddar cheese soup, 10.75 oz.
  • ½ cup chopped green pepper
  • ½ cup chopped red pepper

Directions

  1. Combine all ingredients in a large saucepan and heat on medium until the soup is hot, stirring occasionally.
  2. Serve with tortilla chips, shredded cheddar, and sliced black olives, if desired.

Variations

  • The original recipe called for pinto beans. Mom isn’t a fan, so we chose black beans. Any bean would really work—pinto, black, kidney, whatever you prefer.
  • The original recipe also used Nacho Cheese Soup, instead of Cheddar Cheese Soup. Our nearest Kroger doesn’t carry Nacho Cheese anymore, so we substituted Cheddar Cheese Soup. Those who wanted a spicier soup just added a dash of hot sauce.

Filed under Main Dish, Mexican, Soups & Stews Tagged with , , ,

Sausage, Spinach, and Provolone Pizza

November 3, 2011 by

From the October 2009 Real Simple (original online), this tasty pizza is a rustic alternative to the normal delivery pizzas we have. Once I saw the photo of the pizza in the magazine, I knew it was a must-have.

IngredientsPizza photo from magazine

  • cornmeal for the pan
  • 1 pound pizza dough, thawed if frozen
  • 2 tablespoons olive oil
  • 2 links Italian sausage, casings removed (about 3/4 pound)
  • 1 small bunch spinach, thick stems removed (about 3 cups)
  • kosher salt and black pepper
  • 1/3 pound thinly sliced provolone

Directions

  1. Heat oven to 425º F.
  2. Sprinkle a rimmed baking sheet with the cornmeal.
  3. Shape the dough into a 14-inch circle, and place on the prepared baking sheet.
  4. Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
  5. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.
  6. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes.
  7. Add the spinach and ¼ teaspoon each salt and pepper and cook, tossing, for 1 minute.
  8. Top the partially cooked dough with the sausage mixture and cheese.
  9. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.

Filed under Italian, Main Dish Tagged with , ,

Autumn Beef Pot Roast Au Jus

October 29, 2011 by

This recipe from Campbell’s (original online) makes a simple crockpot meal that will satisfy the everyone.

Ingredients

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
  • 2 teaspoons dried thyme leaves, crushed
  • 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks (about 4 cups)
  • 2 medium Granny Smith apples, cut into wedges
  • 1 medium onion, coarsely chopped (about 1/2 cup)
  • 1 boneless beef chuck pot roast (about 2 pounds)

Directions

  1. Stir the broth, thyme, sweet potatoes, apples and onion in a 3 1/2-quart slow cooker.
  2. Add the beef and turn to coat.
  3. Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.

Variations

  • Flavor Variation: Use a combination of red potatoes and peeled sweet potatoes, cut into 1-inch pieces.
  • Time-Saving: You may also cook this recipe on HIGH for 5 to 6 hours.

Filed under Main Dish, Meat Tagged with , , , ,

Beef Sirloin Steak with Baby Spinach

October 28, 2011 by

This recipe from Campbell’s (original online) “features a creamy sauce flavored with balsamic vinegar…and in just 40 minutes, you’ve got steak, veggies and potatoes ready to serve.”

Ingredients

  • 2 tablespoons olive oil 1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into 4 pieces
  • 1 large onion, sliced (about 1 cup)
  • 1 small red pepper, chopped (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1/2 cup water
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
  • 1 bag (about 7 ounces) fresh baby spinach
  • Hot mashed potatoes

Directions

  1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.
  2. Add the beef and cook until well browned on both sides.
  3. Remove the beef from the skillet.
  4. Pour off any fat.
  5. Heat the remaining oil in the skillet.
  6. Add the onion and pepper and cook for 1 minute, stirring occasionally.
  7. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
  8. Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil.
  9. Return the beef to the skillet.
  10. Reduce the heat to medium.
  11. Stir in the spinach.
  12. Cover and cook the beef for 2 minutes for medium or until desired doneness.
  13. Serve the beef and vegetable mixture with the potatoes.

Filed under Main Dish, Meat Tagged with ,

Pepper Steak Stir-Fry

October 24, 2011 by

A recipe from the May 2010 issue of All You (original not available online). The article highlights the recipe as a “dinner under $10” and credits the recipe to Margaret Mahoney of Fairdale, Kentucky.

Ingredients

  • 2 Tbsp canola oil
  • 1 lb top round steak, cut into strips
  • Pepper
  • 2 green bell peppers, seeded, chopped
  • 12 scallions, white and light green parts, cut into 1-inch pieces
  • 1 cup sliced mushrooms
  • 3 cloves garlic, minced
  • 1 Tbsp minced fresh ginger
  • 2 Tbsp soy sauce
  • Cooked rice, optional

Directions

  1. Warm ½ Tbsp oil in a large skillet or wok over medium-high heat.
  2. Season steak with pepper.
  3. Add half of steak to skillet and stir-fry for 4 minutes, until just brown.
  4. Remove to a plate; tent with foil.
  5. Repeat with another ½ Tbsp oil and remaining steak.
  6. Return reserved cooked steak to skillet.
  7. Add peppers, scallions, mushrooms, garlic, ginger, soy sauce, and remaining 1 Tbsp oil to skillet.
  8. Stir-fry for 3 minutes, until steak is cooked through and vegetables are lightly browned but still crisp.
  9. Serve over rice, if desired.

Filed under Chinese, Main Dish Tagged with , ,

Tomato Soup with White Beans and Pasta

October 20, 2011 by

A recipe from the January 2011 issue of All You (original here). The note with the recipe explains, “The pasta and white bean in this rustic tomato soup make it a satisfying meal at a low-cost. Save even more money by doubling the recipe–you’ll have enough to enjoy for lunch later in the week.”

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon dried oregano
  • 2 15-oz. cans diced tomatoes
  • 28 ounces low-sodium chicken broth
  • 1/2 cup tubetini, little bow ties, elbow macaroni or other small pasta
  • 1 15-oz. can cannellini beans, drained and rinsed
  • Salt and pepper
  • 2 tablespoons finely chopped fresh parsley

Directions

  1. Warm oil in a large saucepan over medium-high heat.
  2. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
  3. Add oregano, stir once, then add tomatoes with juice and chicken broth.
  4. Bring to a boil.
  5. Add pasta, stir, and cook until just tender, about 8 minutes.
  6. Stir in beans, lower heat and simmer until warmed through, about 5 minutes.
  7. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.
  8. Makes 4 servings.

Filed under Main Dish, Soups & Stews Tagged with ,

Pork Lo Mein

October 13, 2011 by

A recipe from the September 2011 issue of All You (original here). The note with the recipe suggests, “Try this family favorite for a quick weeknight meal–it only takes about 30 minutes to prepare. For variety, you can swap in another type of pasta that holds sauce well, such as fusilli or bow-tie pasta.”

Ingredients

  • 12 ounces soba noodles or whole-wheat spaghetti
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon plus 1 tsp. cornstarch
  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar
  • 1 cup low-sodium chicken broth
  • 2 lean, boneless center-cut pork chops (about 12 oz. total), cut into thin strips
  • 2 teaspoons canola oil
  • 4 cups thinly sliced cabbage (from about 1/2 head)
  • 1 medium carrot, grated
  • 1 cup snow peas, halved crosswise (about 3 oz.)
  • Salt and pepper
  • 2 scallions, thinly sliced

Directions

  1. Bring a large pot of water to boil.
  2. Cook soba noodles until tender, about 5 minutes, or as package label directs (spaghetti will take longer, about 10 minutes). Drain.
  3. In a large bowl, whisk soy sauce, cornstarch, sugar, vinegar and broth.
  4. Add pork and toss to coat.
  5. Set aside to marinate for 10 minutes at room temperature.
  6. Warm oil in a large nonstick wok or skillet over medium-high heat.
  7. Add pork and marinade; stir-fry until meat is no longer pink, about 3 minutes.
  8. Add cabbage and stir-fry until just wilted, about 2 minutes.
  9. Stir in carrot and snow peas; cook, stirring vigorously, until snow peas are slightly softened yet firm, about 2 minutes.
  10. Stir in noodles and toss to coat with sauce and warm through, about 1 minute.
  11. Season with salt and pepper.
  12. Divide mixture among 6 bowls, sprinkle with scallions and serve.

Variations

  • Customize this Asian meal to suit your tastes by swapping chicken breast or thigh strips for the pork, or use tofu for a meatless meal.

Filed under Chinese, Main Dish Tagged with , , ,

Rigatoni in Creamy Tomato Sauce

October 11, 2011 by

A recipe from the September 2011 issue of All You (original here). The note with the recipe suggests, “Try this family favorite for a quick weeknight meal–it only takes about 30 minutes to prepare. For variety, you can swap in another type of pasta that holds sauce well, such as fusilli or bow-tie pasta.”

Ingredients

  • 2 tablespoons unsalted butter
  • 3 ounces pepperoni, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 28-oz. can crushed tomatoes
  • 1 tablespoon sugar
  • 1/4 cup heavy cream, warmed
  • Salt
  • 1 pound rigatoni
  • 1/4 cup finely chopped fresh basil leaves

Directions

  1. Melt butter in a medium saucepan over medium heat.
  2. Add pepperoni and onion and cook, stirring, until onion is soft, 3 to 5 minutes.
  3. Add garlic and sauté until fragrant, about 1 minute longer.
  4. Add wine and cook, stirring, until almost evaporated, 2 to 3 minutes.
  5. Stir in tomatoes and sugar, bring to a boil, reduce heat and simmer until slightly thickened, 15 to 20 minutes.
  6. Stir in heavy cream.
  7. Season with salt.
  8. While sauce is cooking, bring a large pot of salted water to boil.
  9. Add rigatoni and cook until just tender, about 10 minutes or as package label directs.
  10. Combine with sauce and basil and serve.

Filed under Italian, Main Dish Tagged with ,

Slow-Cooker Tuscan Beans

October 10, 2011 by

A recipe from the September 2011 issue of All You (original here). The note with the recipe explains that “At less than 50 ¢ per serving, this hearty dish will fill you up without emptying your wallet. Complete this meal by serving the beans the Tuscan way, with crusty bread and a green salad.”

Ingredients

  • 1 pound dried cannellini beans, rinsed and picked over
  • 6 cloves garlic, crushed
  • 1 sprig fresh sage
  • Salt and pepper
  • 6 teaspoons extra-virgin olive oil

Directions

  1. Combine beans, garlic, sage, 1 tsp. salt and 8 cups water in slow cooker.
  2. Cover; cook on high until beans are tender, about 3 hours and 15 minutes.
  3. Drain mixture; discard garlic and sage.
  4. Season with salt and pepper.
  5. Spoon into bowls; drizzle each portion with 1 tsp. olive oil.

Filed under Casseroles, Italian, Main Dish, Side Dish Tagged with , ,

← Older posts

Newer posts →