Katie’s Tuna Pie

*I am reviving this recipe because I found it while I was preparing the menu for the week. I can’t believe that I haven’t made it in such a long time because it used to be one of our favorites! I have a gluten-free pie crust in the freezer so I think I will make it tonight. 🙂

This is my go-to recipe for tuna casserole (a.k.a. pie), which I owe to my friend, Katie. It is absolutely one of my family’s favorite recipes!

: Tuna Pie Casserole
  • 2 cans tuna, drained
  • 1/2 cup mayo
  • 1/2 cup milk
  • 2 eggs
  • 1 tablespoon cornstarch
  • 2 cups shredded Swiss cheese
  • 1/3 cup green onion (scallions), green parts only, thinly sliced
  • Salt and pepper to taste
  • 1 uncooked deep-dish pie shell (I usually use the ones from the frozen section)
  1. Mash tuna in small bowl.
  2. Combine mayo, milk, eggs, and cornstarch in a large bowl. Beat until smooth.
  3. Add tuna, cheese, onion, salt and pepper to above mixture and mix to combine.
  4. Pour into an uncooked pie shell.
  5. Bake in a preheated, 350 degree oven for 35-40 minutes or until browned and set.
  6. Let sit 3-5 minutes before cutting and serve.
  • To prevent contents from pie shell over-flowing into the oven, put filled pie on a cookie sheet before putting in oven.
  • Sometimes I will put this together in the morning and then refrigerate until ready to bake off for dinner.

Other recipes you may enjoy:

Mango salsa

Chewy Brownies

Tostado Beef Casserole

Cheeseburger Pie

Easy, yummy recipe:

: Cheeseburger Pie
  • 1 lb ground beef
  • 1/2 onion, chopped
  • 1/2 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1 cup Bisquick
  • 1/2 cup milk
  • 1 egg
  1. Saute onion for a few minutes.
  2. Add beef and brown.
  3. Drain off extra liquid and add the salt.
  4. Spread in a pie plate and sprinkle top with cheese.
  5. In a bowl, stir together Bisquick, milk and egg.
  6. Pour over the browned meat.
  7. Bake in a preheated 400 degree oven for 25 minutes.

Feel free to add some spices to the ground beef to add another layer of flavor; I often add garlic, or cumin or other seasonings. Or, sometimes I substitute the shredded cheddar with another type of shredded cheese, such as Swiss. This is an easy recipe to be creative with.

For more recipe ideas like this one, I invite you to go here.

(Linked to Works for me Wednesday.)

Leftover Ham and Cabbage Casserole

This isn’t one of my recipes, and I know I already posted a ham and cabbage recipe before, BUT this is so good I just have to link to this recipe! I made it the other day and it was a big hit; even with my semi-picky six year old son. 🙂

LEFTOVER HAM AND CABBAGE BY BERGY

P.S: As we were eating it, we decided that this recipe would be equally good with cooked corned beef or kielbasa or smoked sausage.

“Blueberry Tea”

I found this “over 21” recipe on a little sticky note, so not sure who it came from. It is quite good and should be able to warm you up and mellow you out after a cold, stressful day! ( There’s no real blueberries in this tea, but it has a “blueberry-ish” taste from the alcohol. 🙂 )

Blueberry Tea

  • 6 oz of your favorite regular (or decaf) hot tea such as Orange Pekoe, English teatime, or whatever.
  • 1 oz Amaretto
  • 1 oz Grand Marnier or Triple Sec
  1. Brew tea as usual.
  2. Add both alcohols to tea and stir.
  3. Enjoy!

To make a larger batch to serve 6 or 8 people, use 8 cups of tea and 4 ounces each of the Amaretto and Grand Marnier.

(Linked to Recipe Roundtable.)

For more recipe ideas like this one, I invite you to go here.

 

Turkey Tetrazzini

Thanksgiving is in a couple of weeks, so here’s a good recipe to use up some of all that leftover turkey. 🙂 Recipe obtained during a recipe swap several years ago:

: Turkey Tetrazzini
  • 4 cups cooked turkey
  • 1/2 lb cooked thin spaghetti (broken into pieces before cooking)
  • 1/2 lb mushrooms, sliced
  • 1 cup broccoli pieces
  • 3 tablespoons butter
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/4 cup sherry
  • 1/2 cup grated cheese or shredded cheddar cheese
  1. Saute mushrooms in butter.
  2. Combine soups, milk, broth, and sherry.
  3. Mix with mushrooms, turkey, broccoli and cooked spaghetti.
  4. Turn into a shallow greased casserole dish.
  5. Sprinkle top with cheese
  6. Bake in a preheated, 350 degree oven for 30 minutes or until bubbly and cooked through.

(Linked to Recipe Roundtable.)

For more recipe ideas like this one, I invite you to go here.

 

Mango Salsa Recipe

I owe this fantastic, yet simple, mango salsa recipe to my old friend Rita:

: Mango Salsa
  • 1 firm mango, chopped small
  • 3 large, very firm tomatoes, chopped small
  • 5-6 large tomatillos, chopped small
  • 3 cloves garlic, minced
  • 2/3 cup fresh cilantro, chopped small
  • Salt and pepper to taste
  1. Combine all ingredients in a large bowl.
  2. Refrigerate until ready to serve. The longer you refrigerate you allow the ingredients to meld and the flavor gets stronger and tastier.
  3. Serve with tortilla chips, use to top cooked chicken, whatever!

Not familiar with tomatillos? Another name for them is green tomatoes. You can find more information about them here.

(Linked to recipe roundtable and Works for me Wednesday.)

For other recipes like this check out my recipe index.

 

Ice-Cream Cake “Fake-Out”

This ice-cream “cake” is ridiculously easy, and a huge hit with kids and adults alike:

Take a box of ice cream sandwiches and put them down in a 9×13 pan. Layer the top with Cool Whip and freeze for at least an hour. Serve!

If you decorate the top red, white and blue, this would be a fun treat to serve next week on Independence Day (July 4)!

(Linked to Recipe Roundtable and Works for me Wednesday.)

Other recipes you might enjoy:

Slow-cooker Ham and Cabbage

Egg Balls

Chewy Brownies

 

 

Thick and Delicious Fruit Smoothie

I thought I’d change things up a bit for this week’s Recipe Roundtable and offer one of our favorite drinks: fruit smoothie. Who doesn’t love a refreshing smoothie, especially in the summer months??

This recipe makes a thick. sherbert-like smoothie. We almost always use orange juice in our smoothies – it gives the smoothie an extra depth of flavor – but it’s not required.

 

: Thick and Delicious Fruit Smoothie
  • 1 cup frozen strawberries
  • 1 banana, cut up
  • 1 cup vanilla yogurt
  • 1-2 tablespoons honey (or to taste)
  • 1/2 cup milk
  • 1/4 cup orange juice (optional)
  1. Blend well (use “crush ice” setting at first to help break up the strawberries).
  2. Serve.

If you use fresh strawberries, throw in a little ice to help make it nice and cold and thick!

Also, just for your FYI, starting this month I’ll be posting recipes once a month (instead of once a week) to make room for other post ideas that I have.

Other recipes you may enjoy:

Simple Roast Chicken

Deviled Eggs

Pineapple Mush

Crescent Beef Stroganoff

This recipe comes from my very dear friend Emily:

Recipe: Crescent Beef Stroganoff

Ingredients:

  • 1 package (8 oz) refrigerator crescent rolls
  • 1 pound ground beef, lean
  • 1/2 cup chopped onion 8 oz sliced mushrooms
  • 1/2 teaspoon paprika
  • salt and pepper, to taste
  • 8 oz sour cream
  • 1/2 to 1 cup shredded mild cheddar cheese

Instructions:

  1. Unroll crescent roll dough; press into the bottom of an uncreased 9×13 baking pan to form a thin crust.
  2. In a skillet, brown beef with onion and mushrooms, season with salt, pepper and paprika.
  3. Stir sour cream into cooked beef mixture, and spoon all of it into baking pan on top of crescent crust.
  4. Sprinkle evenly with the shredded cheese.
  5. Bake in a preheated 375 degree oven for 25-30 minutes, or until crust is baked.
  6. Cut into squares and serve with a tossed salad.

Number of servings (yield): 6

(Linked to RecipeRoundtable and WFMW.)

Other recipes you may enjoy:

Lentil Soup

Cheese Cake

Strawberry-Pineapple Jello Mold

 

Beans and Macaroni

This is a quick and easy recipe that is a perfect meatless meal for Lent (or any time!):

Recipe: Beans and Macaroni

Ingredients:

  • 1 pound elbow macaroni, cooked according to package directions
  • 1 10 oz can tomato sauce
  • 1 10 oz can cannelloni beans
  • 3 cloves garlic, sliced thin
  • olive oil
  • basil, salt and pepper to taste

Directions:

  1. Line medium saute pan with oil and saute garlic until translucent.
  2. Add the rest of the ingredients and stir.
  3. Simmer together for about 1/2 hour.
  4. Add to cooked macaroni and stir to coat/combine.
  5. Serve with salad and/or crusty bread.

(Linked to recipe roundtable.)

Other Recipes you may enjoy:

Ten Meatless Meals

Shepherd’s Pie

Dump Cake