Saturday, January 15, 2011

Cooking Club: Colorful Tuna Cassorle

Happy Saturday to you! We have another change in the cooking club. This year, as I said last week, we aren't doing the points, we are still supposed to submit our recipes and reviews by a certain date and here is the other new change. Every month not only do the recipes have to come from a different source than we have ever used, but each month one of the contributors (this month it was Rachel) will have to pick a recipe with a new ingredient they have never used before! We are going in order from youngest to oldest, so for February I will have to pick a recipe with an ingredient I have NEVER cooked with before. So there are might be some far out recipes by the end of the year.

This weeks recipe was submitted by me; this was my easy/food pantry recipe submission. Everyone but Rachel submitted their recipes late (doh! bad way to start the year) so we don't have a beautiful picture from Rachel like usual, but just the picture from where I got the recipe--which was from iFood an App on my iPad from Kraftfood.

Colorful Tuna Casserole

from iFood App by Kraft Foods

What You Need1/4 cup choppedonion
1/4 cup choppedgreen
1/4 cup (1/2 stick)butter or margarine, divided
1 can (10-3/4 oz.)condensed cream of mushroom soup
1/4 cup milk
1/2 lb. (8 oz.)VELVEETA Pasteurized Prepared Cheese Product, cut up
1 can (6 oz.)tuna, drained, flaked
2 cups (4 oz.)noodles, cooked, drained
2 Tbsp. choppedpimiento
1-1/2 cups freshbread cubes

Make It
Preheat oven to 350.
Cook the pasta as directed on box--Kraft did not add this step which made me have to back track and the dinner took longer

Cook and stir onion and green pepper in 1 Tbsp. of the butter in large saucepan on medium heat until crisp-tender; remove from saucepan. Set aside.

Mix soup and milk in same saucepan; cook on low heat until heated through, stirring occasionally.

Add VELVEETA; cook until melted. stirring frequently. Add onion mixture, tuna, noodles and pimiento; mix lightly.

Spoon into greased 1-1/2-quart casserole dish. Melt remaining 3 Tbsp. butter; toss with bread cubes. Sprinkle over casserole.

Bake 30 minutes or until heated through.

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