Martha Stewart's Mediterranean Tuna Noodle Casserole

When my hubby had a sore throat, this was a real treat because it was smooth going down and easy to swallow. I thought it was a little bland, but some freshly ground pepper gave it a nice little kick.

Ingredients

1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan

Directions

Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

To Freeze: Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months.

To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.

To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Read more at Marthastewart.com: Mediterranean Tuna-Noodle Casserole - Martha Stewart Recipes

Shrimp and Wild Rice Casserole

It's starting to get cold outside, and food that sticks to your insides are starting to look more appealing. Paula Deen's Shrimp and Wild Rice Casserole was just what I needed to warm me up before going out for Halloween! (Just a few alterations)

Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
1 teaspoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of potato soup
1/4 cup freshly grated Pepper Jack Cheese
Salt and pepper


Directions
1. Cook the rice. 1/4 wild rice, 3/4 basmati rice with 2 1/4 cups water for 45 minutes.
2. Cook the onions, peppers, and shrimp together with a teaspoon of butter.
3. Preheat oven to 325 degrees F.
4. In a large bowl, combine the rice, soup, 1/4 cup of cheese,shrimp and vegetables. Add salt and pepper, to taste. Mix well.
5. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glasscasserole dish with vegetable spray. Place the mixture in the pan and top with extra cheese, if desired. Bake for 30 minutes, until bubbly.

Tuna Pie?!?

It turned out great but I disobeyed my own rule of halving the fat (AKA mayonnaise) so I will have to try it again with less mayo and see how it changes things! And yes it is in a pyrex pie plate - nothing was clean!
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Tuna Casserole

I decided to make dinner tonight so I can have leftovers for the rest of the week. This was the only recipe on the food network site but I was suprised how many vegetables they try to sneak in. I approve.
http://www.foodnetwork.com/recipes/eating-well/tuna-noodle-casserole-recipe/index.html
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