Tuna Noodle Casserole

from me! This is cobbled together from several different attempts at tuna noodle casserole recipes that didn't hit the mark us, for one reason or another. As with the mac and cheese, this is far from gourmet but it is really tasty!

Tuna Noodle Casserole

8 oz noodles
2 cans tuna, well drained
12 oz sour cream (1 ½ cups)
¾ cup milk
8 oz frozen peas and carrots
1 ½ tsp salt
¼ tsp pepper
¼ cup breadcrumbs
¼ cup parmesan cheese, grated
2 Tbs butter, melted
paprika (optional)

Heat oven to 350°. Cook noodles as directed on package. Put frozen peas and carrots into a strainer and drain cooked noodles over them.

Return noodles, peas, and carrots to pot. Stir in tuna, sour cream, milk, salt, and pepper. Pour into ungreased 2-quart casserole dish.

Mix bread crumbs, cheese, and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake uncovered 35 minutes or until bubbly.

Spanish Potato and Chorizo Tortilla

from Starting with Ingredients by Aliza Green.

Spanish Potato and Chorizo Tortilla
Note: A Spanish tortilla is a cooked egg dish, similar to a flat omelet.

2 lbs gold or all purpose potatoes (peel or unpeeled)
2 Tbs olive oil
kosher salt and pepper, to taste
1 tsp sweet paprika*
1 tsp pimenton*
1 lb Spanish chorizo sausage (or hot Italian sausages)
½ cup chopped Italian parsley
8 eggs, lightly beaten

Preheat the oven to 400°. Cut potatoes into ½-inch thick slices. Toss with olive oil, salt, pepper, paprika, and pimenton.

Roast for 30 minutes. At the same time, prick the chorizo and roast in the oven until browned. Remove the potatoes and sausage from the oven. Drain off any fat, and slice the chorizo. Combine potatoes, chorizo, and parsley with the eggs.

Pour mixture into a lightly oiled cast-iron skillet or a shallow 8- to 9-inch oiled casserole dish. Place on the top shelf of the oven and bake until the eggs are set, about 15 minutes. Cool slightly, cut into wedges, and serve.

*We just used regular paprika.

Marvelicious Mac and Cheese

from the American Dairy Association. They are the ones who gave it that silly name, not me. I love the recipe because it tastes like Stouffers. Yum!

Marvelicious Mac and Cheese

8 ounces elbow macaroni
2 ½ cups milk
1 Tbs butter
3 Tbs flour
¾ tsp salt
2 cups shredded sharp cheddar cheese (8oz)
½ cup shredded sharp cheddar cheese, optional

Preheat oven to 375°. Cook macaroni according to package instructions.

Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour and salt. Simmer for 1 minute, whisking occasionally.

Remove from heat; stir in 2 cups of cheddar cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce.

Transfer mixture to a greased 8-inch or 9-inch square backing dish. Sprinkle ½ cup cheddar cheese on top if desired. Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.