Creamy Tuna and Noodles- The One Pan Wonder

                           Creamy Tuna and Noodles-with fettuccine.

It wasn't until I was 10 years old that I realized Mom was a really good cook.
I spent 2 months in the hospital, (most of it in traction) starving on their so called "food". The first thing I asked for, when I came home, was this dish.  So, I guess this fits into the comfort food category.
Mom used egg noodles, but I prefer the thicker texture of fettuccine and kluski noodles instead.
I've always planned to make this dish from scratch using celery, mushrooms and homemade noodles, I'll get around to it someday. Besides, it's nice to have meals like this, that you can throw together quickly.

Ingredients:
2 packages noodles-12-16oz. each
2Tbl. butter
4 cans of tuna in water
2 cans cream of celery soup
1 can cream of mushroom soup
1 can of sweet peas
1 can evaporated milk

Preparation:
Cook the noodles according to package directions.
Drain the pasta and return it to the pot.
Stir in  the tuna (including the water)butter, soups and milk.
Heat until it almost comes to a boil.
Stir in the peas (including the water) and heat another minute or two to heat through.
Salt and pepper to taste.
Serve with dinner rolls.

Scalloped Corn

                                       Another traditional Holiday dish.

Ingredients:
2 cans of cream corn
1 package saltines-crushed
2tbl. melted butter
1/4 cup milk.


Preparation:
Mix all ingredients together, spoon into a casserole dish.
Bake at 375* about 35 minutes. or until golden. Serve hot.

Stewed Chicken and Biscuits

                                     Stewed Chicken and Biscuits
                        My Family loves this dish they request it often.

Prepartion:
Stew a whole chicken with 1 diced onion and 3 ribs of celery diced. until it begins to fall apart.
Remove chicken from broth and allow to cool.
Remove the chicken from the bones discarding bones and skin (of course) add the chicken back to the broth.
Continue to boil the broth until it has reduced to barely cover the chicken.
Place the chicken and broth into a very large baking pan. I use an 11x15x2  or 2 casserole dishes.
Heat oven to375*
Make the biscuit mix and spoon over the top (doesn't have to cover every square inch, as the biscuits will spread out somewhat, but I usually scoop a little out flatten it with my hands, place it on top )

Biscuits:
Whisk these together 
4cups flour
2tsp. salt
1/2tsp. baking soda
Then add
1-1/3cups buttermilk (just add 1tbl white vinegar to a measuring cup and fill to the 1-1/3cup mark with milk and allow to stand for 15 minutes. you have buttermilk)
2/3cup melted margarine
Just barely mix to moisten all the flour. place over chicken
Bake at 375* until lightly brown. Allow to stand about 15 minutes. This steams and softens the biscuit.

                             Stew a chicken with celery and onion.

                Cook until the chicken falls apart. Cool. Remove skin and bones.

              Break the chicken into smaller chunks. Add it back to the Broth.

                              Simmer until the broth just covers the chicken.

Spread the chicken and broth into a baking pan. Cover with biscuits. Bake about 15 minutes or until it just begins to brown.

Broccoli and Cheese Casserole

                                    Broccoli  and Cheese Casserole
When I was younger, I really didn't care for broccoli.
One holiday someone brought this dish.
Trying to be polite, I took a small amount, knowing I would have to attempt to stifle the yuck face.
To my surprise, I discovered not only a new beloved dish, but also that I really love broccoli!
This is now a Holiday staple. It also goes great with fried or baked chicken.

Ingredients:
1 bag frozen chopped broccoli or 2 large heads fresh- chopped
1 very small onion diced
1 can cream of mushroom soup
1/2 lb. velveeta type cheese cubed
2cups instant rice
2cups milk
1/2 stick of softened margarine

Directions:
Cook broccoli in a little water until tender, drain
Place in a large casserole dish. add all other ingredients, mix well. and bake at 350* stirring once or twice as cheese is melting, until the top begins to turn slightly brown.
serve as a side dish.

                                           Bake until lightly browned