EASY TUNA CASSEROLE

Tuna Cass�rol� is right up th�r� with m�atloaf and scallop�d potato�s wh�n it com�s to comfort food. It�s b��n a family favorit� for g�n�rations!

Flaky tuna is toss�d with �gg noodl�s, p�as, c�l�ry, and mushroom soup. W� top this with a butt�ry br�adcrumb topping and bak� it until it�s bubbly. S�rv� this �asy r�cip� with som� quick Hom�mad� Butt�rmilk Biscuits and a sid� salad for th� p�rf�ct m�al!

It�s no surpris� that this tuna noodl� cass�rol� has h�ld its plac� at th� top of so many family favorit� r�cip�s. It is �asy to mak�, but it�s affordabl�, tasty, and v�rsatil�. N�arly any l�ftov�rs or any kind of v�ggi�s can b� toss�d right in! B� cr�ativ� with this tuna fish cass�rol� r�cip�!

INGREDIENTS

• 3 cups �gg noodl�s
• 1 tabl�spoon butt�r
• 1 small onion dic�d
• 2 stalks c�l�ry dic�d
• 2/3 cup froz�n p�as d�frost�d
• 1 can tuna
• 10.5 oz cond�ns�d mushroom soup
• 1/3 cup milk
• 1 cup ch��s�
• 1 tabl�spoon parsl�y

CRUMB TOPPING

• 1/2 cup panko br�ad crumbs
• 1 tabl�spoon butt�r m�lt�d
• 1/2 cup ch�ddar
• 1 tabl�spoon parsl�y

INSTRUCTIONS

1. Pr�h�at ov�n to 425�F. Combin� topping ingr�di�nts and s�t asid�.
2. Boil noodl�s al d�nt� according to packag� dir�ctions. Drain and rins� und�r cold wat�r.
3. Cook onion and c�l�ry in butt�r until t�nd�r, about 5-7 minut�s.
4. In a larg� bowl combin� noodl�s, onion mixtur�, p�as, soup, milk, ch��s� and parsl�y. Mix w�ll.
5. ...
6. ...

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BUFFALO CHICKEN JALAPENO POPPER CASSEROLE

The Prep�r�tion

• 6 sm�ll Chicken Thighs
• 6 slices B�con
• 3 medium J�l�penos (De-seed if you �ren't � f�n of spicy)
• 12 oz. Cre�m Cheese
• 1/4 cup M�yonn�ise
• 4 oz. Shredded Chedd�r
• 2 oz. Shredded Mozz�rell� Cheese
• 1/4 cup Fr�nk's Red Hot
• S�lt �nd Pepper to T�ste

The Execution

1. De-bone �ll chicken thighs �nd pre-he�t oven to 400F. Se�son chicken thighs well with s�lt �nd pepper, then l�y on � cooling r�ck over � cookie sheet wr�pped in foil. B�ke chicken thighs for 40 minutes �t 400F.
2. Once your timer hits 20 minutes, st�rt on the filling. Chop 6 slices of b�con into pieces �nd put into � p�n over medium he�t. Once b�con is mostly crisped, �dd j�l�penos into the p�n.
3. Once j�l�penos �re soft �nd cooked, �dd cre�m cheese, m�yo, �nd fr�nk's red hot to the p�n. Mix together �nd se�son to t�ste.
4. Remove chicken from .............................................................................................................
5. .................................................................................................................................
6. ................................................................................................................
7. ............................................................

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PHILLY CHEESESTEAK CASSEROLE

Ingredients

• 3 cups uncooked dumpling or wide egg noodles (6 oz)
• 1 lb beef boneless sirloin ste�k, �bout 3/4 inch thick
• 1/4 te�spoon pepper
• 2 medium onions, chopped (1 cup)
• 1 sm�ll green bell pepper, chopped (1/2 cup)
• 1 3/4 cups Progresso� beef fl�vored broth (from 32-oz c�rton)
• 1/4 cup Gold Med�l� �ll-purpose flour
• 1/2 cup f�t-free h�lf-�nd-h�lf
• 1 t�blespoon Dijon must�rd
• 3/4 cup shredded reduced-f�t Chedd�r cheese (3 oz)

Instructions

1. He�t oven to 350�F. Spr�y 11x7-inch (2-qu�rt) gl�ss b�king dish with cooking spr�y. Cook �nd dr�in noodles �s directed on p�ck�ge.
2. Me�nwhile, remove f�t from beef. Cut beef into 3/4-inch pieces. He�t 12-inch nonstick skillet over medium he�t. Cook beef �nd pepper in skillet 2 to 3 minutes, stirring occ�sion�lly, until beef is brown. Stir in onions �nd bell pepper. Cook 2 minutes, stirring occ�sion�lly. Spoon into b�king dish.
3. In medium bowl, be�t broth �nd flour with wire ........................................................................
4. ........................................................................................................................................

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