Tuna Casserole

Time for a cozy Tuna Casserole recipe that is easy any night of the week.  Try out my Tuna Noodle Casserole full of vegetables and cheese and topped with a buttery cracker crust.

Tuna casserole in a dish ready to eat.

School is in full swing.  Fall is here. No better time to have a really cozy, comforting casserole recipe in your back pocket for busy nights.  Or the weekend.  Or to make sure there are leftovers in the fridge for busy nights.  Whatever the case, this tuna casserole is for you!

What sets this Tuna Casserole apart from the crowd?

  • Cheese! Don’t let the plain name fool you. This is a cheesy tuna noodle casserole. The creamy cheese sauce in this casserole takes this recipe to the next level.
  • The buttery cracker crust really makes this casserole true comfort food.

The weather is finally cooling down after quite a heat spell here in Southwestern Michigan, and I think most of the Midwest.  It’s taken a few weeks to get into the groove of the school year.  With the move to the new house, our 11 yr old started a new school which isn’t nearly as close as the old one.  He is going on the bus which is a new experience for him and even our 3-year-old started preschool.  Little A can be a bit of handful but it’s actually been going well!  Okay, enough about that now on to the tuna casserole recipe.

Creamy tuna casserole on a plate ready to eat.

How do you make Tuna Casserole?

Cook the egg noodles according to package directions.  When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time. 

Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl.  In the same pot that the noodles were cooked, we’re going to make a roux.

Making a roux for this tuna casserole is so simple and once you learn how to do it you will never use a box with cheese sauce already in it again.  To the pot on medium heat add 1 Tbs of butter.  Once it’s melted add the flour and stir until combined. Now add the milk.  Stir to combine the butter and flour mixture then add the can of cream of chicken.

Finally, add 1/2 a cup of the cheese.

How to make tuna casserole step-by-step.

To the noodle mixture add the two cans of drained tuna.  Mix all together then add into the pot of cheese sauce.  Stir to combine so all the cheese gets into all the crevices.

In a greased 9×13 dish add the noodle casserole.

Preheat the oven to 375 degrees.

In a bowl melt the remaining 1 Tbs of butter.  Crush the sleeve of crackers into fine pieces then add to the melted butter.  Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top.

Bake for 10 minutes to melt the cheese.

Tips & Variations for Tuna Casserole:

  • No tuna lovers in your house? Swap out for cooked chicken.
  • Triple cheddar is what I used but feel free to use any cheese you like!

And here you are….

Tuna casserole served on a plate and in a casserole dish in the background.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.


Tuna Casserole | Bottom Left of the Mitten #tuna #casserole #comfortfood
Print Recipe
Tuna Casserole
Egg noodles coated in rich creamy and cheesy sauce then packed full of vegetables. This Tuna Casserole is perfect for the whole family.
Tuna Casserole | Bottom Left of the Mitten
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Tuna Casserole | Bottom Left of the Mitten
Instructions
  1. Cook the egg noodles according to package directions. When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time. Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl.
  2. In the same pot that the noodles were cooked we're going to make a roux. To the pot on medium heat add 1 Tbs of butter. Once it's melted add the flour and stir until combed. Now add the milk. Stir to combine the butter and flour mixture then add the can of cream of chicken. Finally add 1/2 a cup of the cheese.
  3. To the noodle mixture add the two cans of drained tuna. Mix all together then add into the pot of cheese sauce. Stir to combine so all the cheese gets into all the crevices.
  4. In a greased 9x13 dish add the noodle casserole. Preheat the oven to 375 degrees.
  5. In a bowl melt the remaining 1 Tbs of butter. Crush the sleeve of crackers into fine pieces then add to the melted butter. Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top.
  6. Bake for 10 minutes to melt the cheese on top. Enjoy!

Out of a Can Chili #SundaySupper

This quick chili recipe comes together in a flash! Out of a Can Chili goes from stove to table in 15 minutes so it’s perfect for busy nights.

Out of a Can Chili in a bowl with cheese to the side ready to eat!

Happy Father’s Day! When I asked my husband what he would like me to make him he said I like nachos, maybe something on the smoker or chili.  No matter what time of year chili is always a hit at our house so chili won out, even on Father’s Day.  My Out of a Can Chili is so easy if you couldn’t already tell that, the name gives it all away.

I have tried dozens of chili recipes over the years.  Even one with pumpkin that did not go over well at all with my 10 year old.  Some were great but my boys love this original recipe that I’ve made forever.  Like my My Dad’s Chicken and Rice recipe, this one I learned from a parent, my mom.

Out of a Can Chili in a bowl with cheese to the side ready to eat!

The base of my chili always stayed the same and has been forever.  It’s the recipe my mom showed me and I haven’t veered from it.  One can chili with beans, one can chili without beans and finally one can of chili beans.

Ingredients and directions for how to make Out of a Can Chili.

For the rest of the chili I have perfected it over the years and added one can tomato soup, one can diced tomatoes and one can drained northern beans.  Do you see now why this is called ‘Out of a Can Chili’?

How to make Out of a Can Chili:

Start by cooking the hamburger and onion.  Cook in a large pot on medium/high heat for around 5 minutes.  Drain if you use the higher fat beef.  I like to use 80/20 or even ground turkey.

Return the meat to the same pot.  No need to dirty another one!

Ground beef and onions in a pot being cooked down to make Out of a Can Chili.

Open all the cans to the pot then add them to the pot.  Make sure to drain and wash the northern beans then add those.

Put a lid on on the pot and let simmer for 10 minutes.

Serve with sharp cheddar cheese and crackers.

Variations for Out of a Can Chili:

  • Not a beef eater?  Swap out the beef for ground turkey or chicken.
  • Need chili for a crowd?  This is a great dish that can be doubled or tripled and kept warm in a slow cooker.

And here you are…..

Out of a Can Chili in a bowl with cheese to the side ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

As always thank you to our Sunday Supper host! Check out these other recipes the Father in your life will be sure to love.

Sunday Supper Father’s Day Menu Ideas

Sides Dad Will Love

Mains for the Main Man

Dad’s Favorite Desserts

The Best Recipes You Need Now for Father’s Day by Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Out of a Can Chili | Bottom Left of the Mitten #chili #fathersday #quickrecipe
Print Recipe
Out of a Can Chili
Less than 15 minutes will have your family enjoying this hearty chili. Top off with cheese and crackers for the perfect comfort food any time of year.
Out of a Can Chili | Bottom Left of the Mitten
Course Main Dish
Cuisine Chili, Comfort Food, Soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chili, Comfort Food, Soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Out of a Can Chili | Bottom Left of the Mitten
Instructions
  1. Start by cooking the hamburger and onion. Cook in a large pot on medium/high heat for around 5 minutes. Drain if you use the higher fat beef.
  2. One can chili with beans, one can chili without beans and finally one can of chili beans. Add one can tomato soup, then one can water (using tomato soup can), one can diced tomatoes and one can drained northern beans.
  3. Return the meat to the same pot.
  4. Put a lid on it and let simmer for 10 minutes. Serve with sharp cheddar cheese and crackers. Enjoy!

Cream of Chicken Bake

Creamed soups are a hit this time of year.  From green bean casserole at Thanksgiving using Cream of Mushroom or turning it into the perfect weeknight comfort food with my Cream of Chicken Bake. Tender chicken and black forest ham is covered and baked in a delicious sauce that is perfect for drizzling over buttery mashed potatoes.

creamofchickenbake_5

The cooler weather is finally here so that means I can start using my stove again.  During the summer months I really give my slow cooker and rice cooker a work out.  So I don’t  heat up the house we also live on a steady stream of sandwiches, chips and cold sides.  Once the air turns cool I am so ready for some serious comfort food and this Cream of Chicken Bake is one of my favorites.  Gather your ingredients…..

Cream of Chicken Bake from Bottom Left of the Mitten

First take the butter and onions and sautee them.  Once cooked put them right back onto the plate with the ham.  While cooking the onion combine the flour, garlic powder and oregano to a plate.  Split 3 chicken breasts so that they are now between 6-7 pieces.

To the same pan that the onion was cooked melt 2 Tbs. coconut oil.  Dredge chicken in flour mixture then add to pan.  Turning to brown each side.  You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only.  Add the chicken to a greased dish.

Next it’s time to make the sauce to pour over the chicken.  In a bowl put the cream of chicken, milk and Dijon mustard.  Stir to combine completely.

Cream of Chicken Bake from Bottom Left of the Mitten

On top of the browned chicken in the prepared dish cover with onions and slices of ham.  Pour all the sauce over the top.  DO NOT add cheese a this time.  Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.

Cream of Chicken Bake from Bottom Left of the Mitten

After the dish has cooked from 30 minutes take it out of the oven and add the cheese.  Leave the foil off and put back into the oven for an additional 15 minutes.  Whip of some potatoes to pour the gravy on top of.  And here you are…..

Cream of Chicken Bake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Gymboree Sale On Now!

Cream of Chicken Bake from Bottom Left of the Mitten
Print Recipe
Cream of Chicken Bake
Tender chicken and black forest ham is covered and baked in a delicious sauce that is perfect for drizzling over buttery mashed potatoes.
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Instructions
  1. First take the butter and onions and sautee them. Once cooked put them right back onto the plate with the ham.
  2. While cooking the onion combine the flour, garlic powder and oregano to a plate. Split 3 chicken breasts so that they are now between 6-7 pieces.
  3. To the same pan that the onion was cooked melt 2 Tbs. coconut oil. Dredge chicken in flour mixture then add to pan. Turning to brown each side. You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only. Add the chicken to a greased dish.
  4. For the sauce in a bowl put the cream of chicken, milk and Dijon mustard. Stir to combine completely.
  5. On top of the browned chicken in the prepared dish cover with onions and slices of ham. Pour all the sauce over the top. DO NOT add cheese a this time.
  6. Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.
  7. After the dish has cooked from 30 minutes take it out of the oven and add the cheese. Leave the foil off and put back into the oven for an additional 15 minutes.

Cheesy Pierogi Casserole

My 9 yr old’s will readily say that his favorite meal is “Pierogies.”  This casserole was born from the fact that I was really getting tired of the same pierogi with butter while it is good it really needed some jazzing up.  The first time I made this for him within the first few bites he was in heaven and thus the Cheesy Pierogi Casserole’ became a keeper in this house.

Cheesy Pierogi Casserole from Bottom Left of the Mitten

Getting creative with some of my families favorites is so much fun for me.  Yes, I am boring and you know I’m okay with that!  I wanted a unique dessert so I came up with this Chocolate Bottom Strawberry Cheesecake. How could I make my husbands favorite appetizer a little different? Boom Wing Sauce Sliders!  Thankfully my family is up to the task  of trying out the end results.

While I have attempted the homemade version of pierogies, honestly the time & effort were not nearly as good as the boxed version.  I was kind of sad about this because I usually say that homemade anything is better than boxed.  What I did was make the same roux I use for Macaroni & Cheese and add ham.  It really takes an average side and makes a meal out of it.  Not only is this delicious, it’s quick to make.

Cheesy Pierogi Casserole | Bottom Left of the Mitten

Cook the pierogi according to package directions.  This typically takes 8-10 minutes in boiling water to cook all the way through once cooked, add them to a strainer while the roux is made.

Cheesy Peirogi Casserole Preperation

Now it’s time to make the ham & cheese mixture or ‘roux’ if you prefer.  Gather the ingredients…..

Cheesey Casserole with Ham ingredients

Using the same pan start melting 4 Tbs. butter.  Add the diced ham.  Cook for about 1-2 minutes.  Add 2 Tbs. flour & pepper to the mixture and stir then add 1 cup milk and half the package of cheese to the sauce and cook for about 3-4 minutes or until thickened.  Once the sauce is thickened combine the cooked Pierogies with the ham & cheese sauce.

Cheesy Pierogi Casserole from Bottom Left of the Mitten
Add to a 8×11 greased serving dish and top with remaining cheese.  Bake at 350 degrees for 20 minutes.  All this cheesy goodness is a perfect quick weeknight meal the whole family will love.  I served this with a bagged Fresh Express Bacon Caesar Salad & roasted Brussel spouts to round the meal out.  And here you are…..

Cheesy Pierogi Casserole from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Get Free Shipping on orders of $50 or more at BeautyBox5Shop.com

Cheesy Pierogi Casserole from Bottom Left of the Mitten

Save

Save

Save

Print Recipe
Cheesy Pierogi Casserole
A cheesy dish with potato & cheese stuffed pierogies combine to make a delicious and quick meal the whole family will love.
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Instructions
  1. Cook the Pierogies according to package directions. It typically is 8-10 minutes in boiling water. Once they are done drain in strainer.
  2. Using the same pan start melting 4 Tbs. butter. Add the diced ham. Cook for about 1-2 minutes. Add 2 Tbs. flour & pepper to the mixture and stir. Add 1 cup milk. Add half the package of cheese to the sauce. Cook for about 3-4 minutes or until thickened.
  3. Combine the cooked Pierogies with the ham & cheese sauce.
  4. Add to a 8x11 greased serving dish. Top with remaining cheese.
  5. Bake at 350 degrees for 20 minutes.

Pork & Bean Nachos

I love dishes that are versatile and can be mixed up. Nachos are a perfect example of taking a blank canvas, the chip, and making it into something spectacular. Add beef, pork or chicken. No meat at all. Loaded to the brim with toppings or simple with cheese and covered in some homemade salsa & sour cream. I’ve even had dessert nachos! Chips dashed with cinnamon & sugar and dipped into a vibrant fruit salsa. Well let me introduce you to a new power house nacho recipe, Pork & Beans Nachos.

Pork & Bean Nachos.

For years I made regular, plain ground beef nachos. Boring!! Sure they’re good but not ‘Next Level Nacho’ good that was until I came across Smothered Beef Barbacoa Chimichangas from The Chunky Chef. I made this for dinner one night and fell in love with the meat that was used for this recipe. It instantly became my husband’s #1 favorite meal.

The next time I made the recipe I did not have any beef but I did have a bone-in pork roast that was in the freezer. I love pork and figured it would be different but just as good. I was right! With plenty of left overs a few days later I used this pork to make nachos and they were a hit! On top of that, I added some other ingredients that I normally wouldn’t which took it to what I was looking for ‘Next Level Nachos’.

So gather your ingredients…..

Pork & Bean Nachos Ingredients

The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.  I posted this on Instagram because seriously it made the house smell amazing!

Mittenmommy Instagram of Crockpot Pork

Once pork has cooked pull it out of the cooker and shred.

Pork & Bean Nachos Shredded Pork

Place nacho chips on a greased baking pan making a thin layers. I use a whole bag for the large baking sheet.   Next you will add you beans.  Spread out onto the chips right from the can. No need to preheat or drain. The juice soaks everything up, yummy.

Prok & Beans Chili Beans

Add your shredded pork and your toppings like black olives, tomatoes, jalapenos and onions. Anything you like. Plus LOADS of cheese. I use a whole 8 oz. package of Mexican Blend.  Now this is the additional ‘extra’ ingredients that I add to my nachos. Blue Cheese & Frank’s Buffalo Wing Sauce.   The tang of Blue Cheese & the Buffalo Sauce just make this….let me say…. Perfect!

Franks Red Hot Buffalo Wing Sauce & Blue Cheese

Now put in the oven at 375 degrees for 20 minutes.

Pork & Bean Nachos out of the oven

While it’s cooking grab you sour cream, avocado or lime-cilantro dressing. Cut up some crunchy lettuce. And here you are….

Pork & Bean Nachos, enjoy!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Pork marinade adapted from The Chunky Chef

*Affiliate links are included in this post. Please read my Discloser Policy.


Print Recipe
Pork & Bean Nachos
Pork & Bean Nachos. Perfect for a crowd!
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Pork & Marinade
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Pork & Marinade
Instructions
Pork & Marinade
  1. The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.
  2. Shred pork when it has cooked thoroughly. Remove and discard any bones.
Pork & Bean Nachos
  1. Add chips to greased baking sheet.
  2. Add beans on top of chips.
  3. Add shredded pork on top of that.
  4. Add any toppings you prefer.
  5. Add cheese.
  6. Add Blue Cheese & Buffalo Sauce.
  7. Bake at 375 degrees for 20 minutes.
  8. Top with avocado & lettuce if desired.

Food Blog Theme from Nimbus
Powered by WordPress