Tuna Noodle Casserole

Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
Tuna Noodle Casserole
Print Recipe
    Servings Prep Time
    6-8 people 30-35 minutes
    Cook Time
    35-40 minutes
    Servings Prep Time
    6-8 people 30-35 minutes
    Cook Time
    35-40 minutes
    Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
    Tuna Noodle Casserole
    Print Recipe
      Servings Prep Time
      6-8 people 30-35 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      6-8 people 30-35 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350°F.
      2. Cook noodles for slightly less time than package instructions so they are al dente (firm to the bite). Drain well.
      3. While noodles are cooking, melt the 1/4 cup of butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add a cup of hot milk whisking constantly until the mixture is smooth and starts to bubble. Continue adding hot milk and whisking until all the milk has been added and the mixture is smooth. Bring to a simmer and cook for 5 minutes, whisking often.
      4. Remove sauce from heat and whisk in mushroom soup, 1 tsp salt and 1/4 tsp pepper. Stir in half of the cheddar cheese, tuna, and peas until combined. Add drained noodles and stir to evenly coat.
      5. Spray a 9"x13" casserole dish with non-stick spray and pour casserole into the dish, spreading out evenly. Top with remaining cheddar cheese.
      6. Stir together breadcrumbs, melted butter, parsley and a sprinkle of salt and pepper. Spread evenly over casserole and bake on the centre rack for 35-40 minutes until bubbly and the top is golden. Remove from oven and serve immediately.

      Beef Taco Crostada

      Beef Taco Crostada
      Print Recipe
        Servings Prep Time
        4 people 40-45 minutes
        Cook Time Passive Time
        35 minutes 1 hour
        Servings Prep Time
        4 people 40-45 minutes
        Cook Time Passive Time
        35 minutes 1 hour
        Beef Taco Crostada
        Print Recipe
          Servings Prep Time
          4 people 40-45 minutes
          Cook Time Passive Time
          35 minutes 1 hour
          Servings Prep Time
          4 people 40-45 minutes
          Cook Time Passive Time
          35 minutes 1 hour
          Ingredients
          Pastry
          Taco Meat
          Servings: people
          Instructions
          Pastry
          1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
          Taco Meat
          1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
          2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
          3. Remove from heat and stir in beans and half of the cheese.
          4. Preheat oven to 375°F and line a large baking tray with parchment.
          5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
          6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
          7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
          8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
          Recipe Notes

          -The pastry can be made up to a day in advance and kept chilled until ready to use.

          Corn and Bacon Quiche

          Corn and Bacon Quiche
          Print Recipe
            Servings Prep Time
            6-8 servings 45 minutes
            Cook Time
            35-40 minutes
            Servings Prep Time
            6-8 servings 45 minutes
            Cook Time
            35-40 minutes
            Corn and Bacon Quiche
            Print Recipe
              Servings Prep Time
              6-8 servings 45 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              6-8 servings 45 minutes
              Cook Time
              35-40 minutes
              Ingredients
              Servings: servings
              Instructions
              1. Preheat oven to 425°F.
              2. Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
              3. Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
              4. Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
              5. Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
              6. Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
              7. To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
              8. In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
              9. Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
              10. Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
              11. Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
              12. Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
              Recipe Notes

              -I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

              -Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.

              Flaky Jalapeno Cheddar Biscuits

              Flaky Jalapeno Cheddar Biscuits
              Print Recipe
                Servings Prep Time
                8-10 4" biscuits 25 minutes
                Cook Time
                18 minutes
                Servings Prep Time
                8-10 4" biscuits 25 minutes
                Cook Time
                18 minutes
                Flaky Jalapeno Cheddar Biscuits
                Print Recipe
                  Servings Prep Time
                  8-10 4" biscuits 25 minutes
                  Cook Time
                  18 minutes
                  Servings Prep Time
                  8-10 4" biscuits 25 minutes
                  Cook Time
                  18 minutes
                  Ingredients
                  Servings: 4" biscuits
                  Instructions
                  1. Preheat oven to 425℉ and line a large baking tray with parchment.
                  2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
                  3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
                  4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
                  5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
                  6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
                  7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
                  8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
                  Recipe Notes

                  -these particular biscuits spread out some and are wonderful sliced as a sandwich.

                  -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

                  Chili Tortilla Roll Ups

                  Chili Tortilla Roll Ups
                  Print Recipe
                    Servings
                    20 rolls
                    Servings
                    20 rolls
                    Chili Tortilla Roll Ups
                    Print Recipe
                      Servings
                      20 rolls
                      Servings
                      20 rolls
                      Ingredients
                      Servings: rolls
                      Instructions
                      1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
                      2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
                      3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
                      4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
                      5. Continue with remaining shells, chili and cheese until all have been rolled.
                      6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.