Heat a cast iron skillet over medium heat. Add butter, garlic, shallot, onion, celery, and cabbage and sauté, stirring ...

I’m just saying, feel free to get creative. For this one, I used two kinds of cream of mushroom soup, tuna, egg noodles, milk, peas, butter and breadcrumbs.

Instructions Preheat oven to 375 F, spray a 9 x 13" baking pan with nonstick spray. Bring a medium pot of water to a boil. Add noodles, stir to submerge, and remove from heat. In a food processor ...

Many casseroles that were popular decades ago have disappeared from dinner tables, but they deserve to become comfort food ...

Ingredients 8 ounces extra-wide egg noodles 2 cups frozen peas 2 ½ tablespoons butter 2 ½ tablespoons all-purpose flour 2 ½ cups milk, at room temperature 1 teaspoon salt ½ teaspoon garlic ...

Now, the cooked egg noodles and peas are stirred in, along with the tuna and the cheeses. It all goes into a greased 13 x 9 dish.

Drain and rinse the noodles in cold water to stop them from cooking. Once cooled, pour the noodles into a large bowl and add tuna, peas and 2 cups of the cheese. Toss to combine.

2. In small bowl, whisk egg and evaporated milk together. Stir into tuna mixture. Season to taste with salt, black pepper and cayenne pepper.

Stir in noodles and peas. If using canned tuna, drain and chunk the tuna. Stir in tuna. Transfer to a 11⁄2-quart casserole. Bake for 15 minutes; top with cracker crumbs.

Nope. My tuna casserole has no such soup. I just make a roux and use that to thicken it.<BR><BR>I understand the utility of the soups, as they're great for all-purpose thickeners, but I just don't ...

And while she did use potato chips for the topping, she went with reduced-fat kettle-cooked chips because they stayed crisper longer. Then it was time for the taste test. Brown presented her ...