Tuna Casserole Recipes

Tuna Casserole

Ingredients of Tuna Casserole

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Small shell pasta 2 1/2 cups 625 mL

Cooking oil 2 tsp. 10 mL

Chopped onion 1/2 cup 125 mL

Grated carrot 1/2 cup 125 mL

Can of flaked white tuna in water, drained 2 2

Can of condensed cream of mushroom soup 10 oz. 284 mL

Milk 1/2 cup 125 mL

Dijon mustard 1 tbsp. 15 mL

Dried dillweed 1 tsp. 5 mL

Grated Cheddar cheese 1 cup 250 mL

How to Tuna Casserole

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Transfer ti greased 2 quart (2 L) casserrole.

Heat cooking oil in medium saucepan on medium. Add onion. Cook, uncovered for about 3 minutes, stirring often, until starting to soften. Add carrot. Cook, uncovered, for about 2 minutes, stirring often, until softed. Add next 2 ingredients. Stir. Pour over pasta. Stir until well combined. Bake, covered ,in 35o F (175 C) oven for 30 to 40 minutes until bubbling.

Sprinkle with sheese. Bake, uncovered, for about 5 minutes until cheese is melted. Serves 4.

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Smaky Chicken Penne Recipes

Smaky Chicken Penne

Ingredients of Smaky Chicken Penne

Bacon slices,diced 4 4

Lean ground chicken 1 lb. 454 g

Chopped onion 1/2 cup 125 mL

Garlic clove, minced 1 1

Italian seasoning 1 tsp. 5 mL

Pasta sauce 4 cups 1 L

Penne pasta 4 cups 1 L

Water 4 cups 1 L

Finely chopped chipotle peppers in adobo sauce 1/2 tsp. 2 mL

Diced green pepper 1 cup 250 mL

Grated mozzarella cheese (optional) 1/2 cup 125

How to Smaky Chicken Penne

Cook bacon in Dutch oven on medium-high, stirring occasionally, until starting to crisp. Add chicken. Scramble-fry for about 5 minutes until chicken is no longer pink.

Add next 3 ingredients. Stir. Cook, uncovered, for about 3 minutes, stirring occasionally, until onion starts to soften.

Add next 4 ingredients. Stir. Bring to a boil, stirring often. Reduce heat to medium-low. Simmer, covered, for about 12 minutes, stirring often, until pasta is almost tender.

Add green pepper, Stir. Cook, covered for about 5 minutes until pasta is tender but firm and pepper is tender-crisp.

Sprinkle with cheese. Makes about 9 1/2 cups (2.4 L)

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Red Curry Chicken Rotini Recipes

Red Curry Chicken Rotini

Ingredients of Red Curry Chicken Rotini

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Rotini pasta 4 cups 1 L

Cooking oil 1 tbsp. 15 mL

Boneless,skinless chicken thighs,cut into 1 inch (2.5 cm) pieces 1 lb. 454 g

Diced peeled tart apple 1 1/2 cups 375 mL

Chopped frozen mango, thawed 1 cup 250 mL

Thinly sliced onion 1 cup 250 mL

Thinly sliced red pepper 1 cup 250 mL

Garlic clove,minced 1 1

Can of coconut milk 14 oz. 398 mL

Prepared chicken broth 1 cup 250 mL

Fish sauce 2 tbsp. 30 mL

Sweet chili sauce 2 tbsp. 30 mL

Red curry paste 1 tsp. 5 mL

Lime juice 1 tbsp. 15 mL

Chopped fresh basil 1 tbsp. 15 mL

How to Red Curry Chicken Rotini

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 12 to 14 minutes, stirring occasionally,until tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat cooking oil in large frying pan on medium-high. Add chicken. Cook for 5 to 8 minutes, stirring occasionally, until starting to brown. Drain all but 1 tbsp. (15 mL) drippings.

Add next 5 ingredients. Reduce heat to medium. Cook for 5 to 10 minutes, stirring occasionally, until onion and apple are softened.

Add next 5 ingredients. Stir. Bring to a boil. Simmer, uncovered, for about add lime juice. Stir. Add to pasta. Toss. Transfer to serving bowl.

Sprinkle with basil. Makes about 8 cups (2 L).

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Spicy Chicken Spaghetti Recipes

Spicy Chicken Spaghetti

Ingredients of Spicy Chicken Spaghetti

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Whole-wheat spaghetti,broken into 4 pieces 8 oz. 225 g

Olive (or cooking) oil 1 tbsp. 15 mL

Boneless,skinless chicken breast halves, cut into 1/2 inch (12 mm) cubes 3/4 lb 340 g

Sliced fresh white mushrooms 3 cups 750 mL

Can of condensed cream of mushroom soup 10 oz. 284 mL

Milk 1/3 cup 75 mL

Can of diced tomatoes (with juice) 14 oz. 398 mL

Finely chopped pickled jalapeno peppers 1 tbsp. 15 mL

Dried basil 1 1/2 tsp. 2 mL

Pepper 1/2 tsp. 2 mL

Garlic powder 1/4 tsp. 1 mL

Grated jalapeno Monterey jack cheese 1 cup 250 mL

How to Spicy Chicken Spaghetti

Conbine water and salt in large sauce pan. Bring to a boil. Add pasta. Boil,uncovered,for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat olive oil in large frying pan on medium. Add chicken. Cook for about 5 minutes, stirring occasionally, until no longer pink.

Add mushrooms. Cook for 5 to 10 minutes, stirring occasionally, until liquid gas evaporated and mushrooms are starting to brown , Add to pasta. Toos. Cover to keep warm.

Stir soup and milk insame frying pan until smooth. Add next 5 ingredients. Heat and stir on medium for 2 to 4 minutes until boiling. Add sheese stir for about 30 seconds until melted. Add to pasta mixture. Toss to combine. Makes about 7 cup (1.75 L)

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