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What's For Dinner? - 2019

Winchester

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Winchester Winchester Pam, when you've got a chance could you tell me how you make the sauce for the tuna and noodles? Thanks
Sure! Here's the recipe. I also posted it at Recipes - Main Dishes And Entrees - Pasta You're just making a roue with butter and flour, then adding the milk and cooking it (stirring!) until it thickens. Then throw in the cheese, continuing to stir until the cheese melts. Sometimes I get in too much of a hurry or add too much cheese and the mixture looks a bit curdled. Won't affect the taste at all! And once you add the tuna and it's baked, who knows?

TUNA AND NOODLES

12 ounces egg noodles
1/4 cup butter or margarine, divided
1/2 cup soft bread crumbs
1 stalk celery, chopped
1 medium onion, chopped (I always use a nice, large onion)
1 medium green pepper, chopped (I use one that's green and also a bit red, for color)
4 ounces sliced mushrooms (optional)
1/4 cup flour
1-1/2 cups milk (nonfat is fine)
1 cup extra-sharp Cheddar, grated (you can add more)
3 5 oz. cans tuna in water, drained

Cook noodles according to package directions. Drain and toss with 1 tablespoon butter. Spray 13 x 9-inch baking pan with nonstick spray. Arrange noodles in pan. Preheat oven to 375 degrees F.

Melt remaining butter in sauce pan. Combine 1 tablespoon melted butter with bread crumbs and set aside. To remaining butter, add onion, celery, pepper, and mushrooms (if using) and sauté 10 minutes. Stir in flour until combined. Cook, stirring, 1 minute. Stir in milk until smooth. Bring mixture to a boil, stirring. Reduce heat and simmer 4 minutes, stirring occasionally. Stir in cheese and drained tuna. Spoon into baking pan on top of the noodles. Sprinkle with bread crumbs. Bake 30 minutes or until heated through and bubbly. Serve hot.

NOTE: The original recipe called for one 12-1/2 ounce can of drained tuna. Our grocery no longer carries that size and they reduced the regular cans to 5 ounces, so I started using three 5-ounce cans. The original recipe did not say that mushrooms were optional, but depending on my mood, I don’t always use them. When I do, they are fresh mushrooms that I slice and sauté with the other vegetables. I’ll use the cup of Cheddar melted in the sauce, then mix another 1/2 cup or so in with the bread crumbs to sprinkle on top of the mixture.

If you like peas with your tuna and noodles (some people do), go ahead and throw them into the mix. If you don't feel like mushrooms, don't add them.
 

Mia6

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Sure! Here's the recipe. I also posted it at Recipes - Main Dishes And Entrees - Pasta You're just making a roue with butter and flour, then adding the milk and cooking it (stirring!) until it thickens. Then throw in the cheese, continuing to stir until the cheese melts. Sometimes I get in too much of a hurry or add too much cheese and the mixture looks a bit curdled. Won't affect the taste at all! And once you add the tuna and it's baked, who knows?

TUNA AND NOODLES

12 ounces egg noodles
1/4 cup butter or margarine, divided
1/2 cup soft bread crumbs
1 stalk celery, chopped
1 medium onion, chopped (I always use a nice, large onion)
1 medium green pepper, chopped (I use one that's green and also a bit red, for color)
4 ounces sliced mushrooms (optional)
1/4 cup flour
1-1/2 cups milk (nonfat is fine)
1 cup extra-sharp Cheddar, grated (you can add more)
3 5 oz. cans tuna in water, drained

Cook noodles according to package directions. Drain and toss with 1 tablespoon butter. Spray 13 x 9-inch baking pan with nonstick spray. Arrange noodles in pan. Preheat oven to 375 degrees F.

Melt remaining butter in sauce pan. Combine 1 tablespoon melted butter with bread crumbs and set aside. To remaining butter, add onion, celery, pepper, and mushrooms (if using) and sauté 10 minutes. Stir in flour until combined. Cook, stirring, 1 minute. Stir in milk until smooth. Bring mixture to a boil, stirring. Reduce heat and simmer 4 minutes, stirring occasionally. Stir in cheese and drained tuna. Spoon into baking pan on top of the noodles. Sprinkle with bread crumbs. Bake 30 minutes or until heated through and bubbly. Serve hot.

NOTE: The original recipe called for one 12-1/2 ounce can of drained tuna. Our grocery no longer carries that size and they reduced the regular cans to 5 ounces, so I started using three 5-ounce cans. The original recipe did not say that mushrooms were optional, but depending on my mood, I don’t always use them. When I do, they are fresh mushrooms that I slice and sauté with the other vegetables. I’ll use the cup of Cheddar melted in the sauce, then mix another 1/2 cup or so in with the bread crumbs to sprinkle on top of the mixture.

If you like peas with your tuna and noodles (some people do), go ahead and throw them into the mix. If you don't feel like mushrooms, don't add them.
THank you!!
 

Mamanyt1953

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Will there be biscuits or cornbread to go with that?
Cornbread, of course. It's the right thing to do with okra.

Tonight is chicken al fredo. My neighbor just called to tell me not to cook, she's feeding me. She usually does, about 3 meals every two weeks.
 

lizzie

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Tonight was a sheetpan supper of chicken chunks seasoned with olive oil,salt,pepper,garlic,chili powder and zatar,roasted brussel sprouts,new potatoes,chunked onions and an acorn squash that I prepared and chopped into chunks.Oh my...so good!
 

Mia6

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Below is what Nicole sent:

Hot Italian Sausages
Her famous cheesy potatoes
Her famous baked beans
Mac salad
Corn on the cob
Ambrosia

Everything was amazing but I couldn't nearly finish it which is good because I now have an entire sausage and 3/4 of another.
 

muffy

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Below is what Nicole sent:

Hot Italian Sausages
Her famous cheesy potatoes
Below is what Nicole sent:


Hot Italian Sausages
Her famous cheesy potatoes


Her famous baked beans
Mac salad
Corn on the cob
Ambrosia

Everything was amazing but I couldn't nearly finish it which is good because I now have an entire sausage and 3/4 of another.
Mac salad
Corn on the cob
Ambrosia

Everything was amazing but I couldn't nearly finish it which is good because I now have an entire sausage and 3/4 of another.
That certainly sounds delicious. I wish I had a Nicole.
 

Mamanyt1953

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Hot dogs with cheese and onions. Tonight and tomorrow night. Then chicken nuggets, or whatever else I want to grab from the freezer compartment of the fridge. That stuff will go first when we lose power, and we WILL lose power no later than Thursday night as Dorian comes through.
 

lizzie

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Busy day today...got the yard mowed and he did his thing with the weedeater.Neither one of us was particularly hungry,so I made some egg salad with chopped onion and green olives...made rye bread early in the morning,so we had rye toast with the egg salad...hit the spot!
 

Sidewinder

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Chicken cooked in my NuWave Infrared Oven... too hot out to BBQ, and this oven doesn't heat the house like a conventional oven. It's a slight PITA to clean, but I only use it once in awhile and I always cook full batches of food in it, so there'll be leftovers for a day or two. Probably use some seasoning and have some veggies on the side. :rolleyes:
 

Mia6

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That certainly sounds delicious. I wish I had a Nicole.
Ha!! She is my big sis and 5 years older, my only sibling, and an amazing cook.
Her son is a chef at a restaurant in the Outer Banks NC.

I've been craving her creme brulee and some of her other specialties.

I had bacon and eggs for breakfast and BLTs for dinner. My Hannah is back!!
 
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