Wednesday, March 23, 2011

Tuna Noodle Casserole w/ Potato Chip Topping, New Bento & A Bing Brownie Sundea

I've been making this classic casserole since college and like most things I mess with over time, I've added my own little twist.  I'm not really sure who to credit the original recipe too since this one's been around forever, but one bite and you'll know why it's stood the test of time. This tuna noodle casserole is not only comfort food, it's a meal my kids will gobble up.

Lemonista's Tuna Casserole

1 (12oz) package egg noodles
2 Tbls. butter
1/2 cup finely chopped onion
3 cups shredded cheddar jack cheese
1 cup frozen green peas
1 cup milk
2 (6oz) cans white meat tuna, rinsed and drained
2 (10.75oz) cans condensed cream of mushroom soup
1 cup fresh sliced mushrooms
1 cup crushed potato chips

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water according to the package and drain.

2. Preheat oven to 425 degrees.

3. Melt 2 tablespoons of butter in a skillet, and saute onions and sliced mushrooms until tender.

4. In a large bowl, thoroughly mix noodles, onion, mushrooms, 1 1/2 cup cheese, peas, tuna, and soup. 
Transfer to a 9X13" baking dish, and top with potato chips and remaining 1 1/2 cup cheese.

5. Bake for 15 to 20 min in the preheated over, or until cheese is bubbly.

I did one fun little Bento lunch this week. 

I'm not really sure what to name this one, but the darling kid toothpicks gifted to me from the very sweet Jeanette (aka Kobemom) in Japan, made me think of a choir.  This lunch is stacked all in one container.  On the bottom of the container is a peanut butter and jelly sandwich cut in the shape of a flower (should have gotten a photo of it before I piled on the rest).  On top of the sandwich are red grapes stabbed with the cute kid toothpicks, carrot slices cut like flowers, and a blue strawberry sauce container filled with ranch. 

I've had a terrible sweet tooth lately, so I broke down and made this yummy brownie sundae!

I went so far as to have my poor hubby get the ice cream maker down from the attic (what can I say, life's rough around here).  I've been wanting to make William Sonoma's Bing Cherry ice cream for a long time and I'm so glad I finally did.
The ice cream was absolutely fantastic.  To simplify thing, I used a store bought brownie mix.  If you wanted to get similar results and really simplify things, you could just buy some Beyer's Bing Cherry ice cream.  Regardless of how you decide to make this sundae, give it a try. 

Now see, honey, wasn't all that fishing around in the attic worth it?

~The Lemonista