A Favorite Fall Recipe #2

Post your congratulatory spew on your blog or over at Moonielove, and let the Editorial Ass now how much you appreciate the insider help to the publishing world!  And as Moonrat is a self-proclaimed foodie, I offer my tribute…

tuna-noodle

Sherry’s Amazing

Tuna Noodle Casserole

(Making the ordinary…extraordinary!)

(Not just your mama’s tired-out dish)

Ingredients

  • 1 lb. Egg Noodles
  • 1 pkg. Flake Tuna
  • Frozen Petite Green Peas (handfuls to desire)
  • 3-4 stalks Celery (including leafy tops)
  • 5-6 Pearl Onions
  • Sharp Cheddar Cheese – grated (handfuls to desire)
  • 1 can Cream of Mushroom Soup (the low fat healthful kind is a-ok)
  • 1 can Cream of Celery Soup (the low fat healthful kind is a-ok)
  • 2 cups Milk
  • 1 ½ cups Half-and-Half (fat free half-and-half is excellent…try Trader Joe’s)
  • 2-3 heaping tablespoons Mayonnaise (and again, the reduced fat is honky-dory)
  • ½ – ¾ cup Pinot Gregio White Wine (I like Turning Leaf, but your favorite will do)
  • 1 – 1 ½ tsp. Dill Weed (chopped if fresh, which is always best)
  • Nutmeg ( just a few grates to desire – I always use a whole nutmeg and grate my own…yum)
  • Salt
  • Pepper
  • Potato Chips (handfuls to desire)

Directions

Bring water to a boil, drop in pearl onions for just a few minutes to loosen the skin and make them easy to peel (this will also add flavor to your water for the egg noodles). Take out the onions and put in the noodles with a little salt for seasoning. Cook noodles to just UNDER done.

Chop celery stalks with tops into small chunks.

In a large bowl, mix together the tuna green peas, celery, onions, cheese, both cans of soup, milk, half and half, mayonnaise, and Pinot Gregio. Stir until well combined. Add almost cooked noodles, salt, pepper, dill weed (chopped if fresh), and some freshly grated nutmeg. Stir to combine again. If you need more moisture, add more milk, half-and-half, or Pinot Gregio.

Place mixture into a large casserole dish coated with a non-stick spray.

Crush handfuls of potato chips and cover the top of the casserole as desired.

Bake at 375° F for about 1 hour.

And don’t worry, the alcohol cooks right out! Evaporation…ooooh! So it’s a great family meal. 🙂

Be sure to leave me a COMMENT on how much your enjoyed this dish!

Stumble It!

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~ by bloggingexperiments on November 6, 2008.

6 Responses to “A Favorite Fall Recipe #2”

  1. You got me with “potato chips, handfuls to desire.” 😀

  2. This looks great and simple too.

    Stop by & check us out.
    http://thejoereview.com/2008/11/08/the-fred-show/

  3. We love Trader Joe’s. My wife loves the $2 Buck Chuck. lol
    Showed her your recipe, she said she’s going to try to make it for her work potluck.

  4. Cool thejoereview! You’ll have to let me know how it turns out. And you’re right…Trader Joe’s is great. And oh lucky me, they just opened a brand new beautiful store a block from my house. Yippee!

  5. My wife made it for a potluck at her work. And she got nothing but compliments. She said it was the first thing to go, so it sounds like it was extraordinary! You out did yourself with this recipe. Great work! I’m going to have to have her make it again, I didn’t get to try it. 😦

  6. TheJoeReview –

    Thanks for the awesome review! I am so glad it was a huge success for your wife. It went first…really? WOW! I’m giddy 😀

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