So, I’m a big tunafish fan. I love making up a can and having a couple of sandwiches with pickles. It’s my go to snack. This recipe evolved from this love!
To start, you need:
•12oz chicken broth
•1 box of rotini (about 16oz)
•2 cans of tuna (5oz each)
•2 cans cream of mushroom soup
•2 cups milk
•1/2 – 1 cup mozzarella cheese (it depends on how much of a cheese-a-holic you are)
First step is to mix broth and water in a pot and cook your pasta till it is tender. You will have to stir consistently as there is not a lot of fluid compared to the amount of pasta. You won’t be draining it, so you don’t want too much liquid.
After your pasta is tender, add in your tuna, pasta and milk. Continue to stir consistently until it is well combined.
The mixture will be very liquidy at first, but will thicken as it cooks. I usually cook this on medium-high.
After the mixture has thickened to a stew-like consistency, add in your mozzarella cheese and stir.
Happy dining all!
I saw this picture on Pinterest and thought, oh wow, yummy! We love garlic bread in our house, sometimes to the point that Chiara would rather eat bread than pasta!
The original pinner said to start with a loaf of ciabatta bread and slice it length wise in half. I used French bread because it’s what Walmart had in stock. I ended up slicing a couple of pieces out of my two halves, just to make it easier to prepare.
Take four tablespoons of butter and stir in three cloves of minced garlic. I used two tablespoons of garlic powder because my mincing skills are not that great. Stir until it’s well combined then spread on your bread. (Haha for rhyming) Take some block mozzarella cheese slices, whether you cut your own from a block like I did or buy pre-sliced, and place on top of the bread. Make sure the top of your bread is covered with the cheese. Place your bread in your preheated 400* oven for 12-15 minutes. While the bread is in the oven you should begin your basalmic vinegar reduction. I didn’t complete this step and it turned out fine. Maybe next time I’ll try this. You start with 1/2 cup basalmic vinegar in a saucepan, bring it to a boil then reduce to a simmer until the vinegar is reduced by about half.
When your cheese is melted on your bread, slice some tomatoes and place them on the bread.
The recipe called for fresh basil, which my kitchen doesn’t quite run to. I used basil out of my spice rack and drizzle with your basalmic vinegar. Season with salt and pepper to taste. We didn’t use any s&p and it still tasted amazing!
Arthur ate all of his. At first he wasn’t too keen on the idea, but I told him to think of it as a little pizza and he devoured it.
Chiara devoured the cheese, she is a cheese hog, picked the tomato off and nibbled the bread until it was gone. She is such a goober.
Tony had two slices and I made a pig of myself and ate three slices. I was so full afterwards, but I can’t even feel bad about it because it was so tasty! Must try!
Original pin came from http://www.twopeasandtheirpod.com/caprese-garlic-bread/
Be sure to check it out. Don’t forget to check me out on Pinterest, under Stephanie DeSantis, and maybe suggest what pin I should try next…..
This one has been pinned for a while, and I just never got around to it. Tonight is the night!
My girlfriend Jenna was over today with her son Oliver. We were fine tuning some ideas for our vacation next summer. The original thought was pizza, but then I thought, casserole!
You start by making some pasta. The recipe calls for bowtie, but I had penne rigate, so that’s what I used.
Then, in a separate pan, fry up a diced onion, 2 tbsp of chopped garlic and 1 tsp dried oregano with some Italian sausage. You will have to squeeze the sausage out of the skin-like tube. It’s kind of fun, if a little gross looking!
Then you start layering the ingredients in your casserole dish. In retrospect, I should’ve used my deeper Longaberger one, mine overflowed a bit.
You start by putting a layer of sauce on the bottom of your dish. We used Hunt’s traditional pasta sauce. Then a layer of pasta, your onion and sausage mixture, some Parmesan cheese and more sauce. Layer some mozzarella cheese over that. Then you put another layer of pasta, layer on some cubed ham, more sauce and Parmesan cheese. Last of the pasta next, followed by sauce, cheese and top it off with a layer of pepperoni.
Put this delightful mix into the oven at 375* for 40 minutes. Let it cool for about five minutes then dish it out.
If your layers don’t come out perfect, or if you want to add or leave something out. Feel free! Like any pizza dish, I feel it’s dealer’s choice!
Jenna and Alan’s opinion, definitely going in the basket! Most likely a vacation choice too!
Original recipe can be found at http://cullyskitchen.com/3-meat-pizza-casserole-recipe/