The Creamiest Tuna Noodle Casserole Recipe

Creamy Tuna Casserole Recipe

We love this tuna casserole- it comes from the Better Homes and Gardens New Cookbook (aka. the Cooking Bible) originally but I have made quite a few changes to it over the years to try to get it perfectly creamy and delicious.

Tuna Noodle Casserole
Author: Monica
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
  • 6 Cups or a 1 Pound Bag of Egg Noodles
  • 1/4 – 1/2 Cup Chopped Onion (Can use Dried)
  • 1/2 Cup Butter
  • 1/2 Cup Flour
  • 1 teaspoon Salt
  • 1 1/2 teaspoons Mustard (1 t. if using dry mustard)
  • 1/2 teaspoon black pepper
  • 2 Cups Milk
  • 1-2 Cans of Tuna
  • 1 Cup Cheddar Cheese (optional)
  • 3 Tablespoons Butter
  • 3 Slices Bread, torn into small crumbs
Instructions
  1. Cook and drain noodles. Melt butter in saucepan, and cook the onions in it for a few minutes.
  2. Stir in flour, salt, mustard and pepper.
  3. Add milk all at once; cook and stir until thickened and bubbly. Mix sauce with noodles, tuna, and cheese. Spread the mixture in a casserole dish.
  4. Melt 3 Tablespoons of butter in the microwave and mix with bread crumbs, sprinkle it on the top of the casserole.
  5. Bake at 350 degrees for 20 minutes, or until bread topping is crisp and crunchy.

Check out these other great dinner ideas:
15 Minute Chicken a la King
Tomato Basil Soup and Fancy Grilled Cheese
15 Minute Cheesy Turkey and Rice

Green Chile Chicken Soup

Slow Cooked Green Chile Chicken Soup

This Green Chile Chicken Soup is so delicious you will be licking your bowl clean- literally! Calling it a soup is a new thing for us though- we got the recipe from our friend and we have always called it “Green Chile Chicken Stuff” and we would either eat it in a tortilla like a burrito or out of a bowl as a soup. I like eating it as a soup the best, sometimes I would even dip tortillas in it as well.

Green Chile Chicken Soup
Author: Monica
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 5 Large Chicken Breasts
  • 1 tsp Garlic Salt
  • 1 tsp Onion Powder
  • 1/2 tsp Pepper
  • 1/4 Cup Diced Onions (Optional)
  • 1 Large Can of Green Enchilada Sauce
  • 1 Large Can of Diced Green Chiles
  • 2 Cups (2 Boxes) of Cream Cheese
  • 4 Cups (2 16oz Tubs) of Sour Cream
Instructions
  1. Season the chicken with the garlic, onion powder and pepper. Put the chicken and the onions in the slow cooker on high for about 3 hours or until the chicken is cooked.
  2. After the chicken is cooked, shred it. Add the remaining ingredients to the crockpot and mix them well. Let cook a couple hours until everything is heated thoroughly or longer.

Other Great Dinner Ideas:
Weekly Dinner Ideas
15 Minute Suppers

4 Make Ahead Breakfast Ideas for Future Busy Days

4 Make Ahead Breakfast Ideas for Future Busy Days

When I’m not feeling sickly for months at a time (stupid morning sickness!) I try to make breakfast on the weekend atleast a couple times a month. On days where I have a little extra time I make a big breakfast with plenty of leftovers that I can freeze for later. This has been a huge help now that I don’t feel like doing anything, other than the fact that we are running out of almost everything!

Muffins

Strawberry Muffins

I love freezing muffins because no one in my house really appreciates muffins as much as I do and if I freeze them they won’t go to waste!

Freezing Method: Just put them in a Zip-Lock bag and Freeze!

Reheating Method: Microwave for about 30 Seconds each

Some Muffin Recipes:

Cornbread Muffins
Chocolate Zucchini Muffins
Strawberry Sealed with a Kiss Muffins

Breakfast Burritos

Breakfast Burritos

We love making breakfast burritos, but we are stuck just making our favorite- Bacon, Egg and Cheese. My grandfather is the king of breakfast burritos, he makes a mix of ‘breakfast burrito stuff’ and eats it for breakfast everyday for days on end. His burritos are different every time, he uses whatever ingredients he has on hand. One of his main ingredients is potato chunks.

Freezing Method: Lay finished burritos on a cookie sheet or flat surface and freeze for an hour or two. After that time transfer the burritos to a Ziplock bag.

Reheating Method: Microwave for 2-3 minutes, until heated throughly

Our Breakfast Burrito Recipe:

4 Make Ahead Breakfast Ideas for Future Busy Days
Author: Monica
Prep time:
Total time:
Serves: 10
Ingredients
  • Package of Bacon
  • Dozen Eggs
  • 10 Burrito Size Tortillas
  • Cheese
Instructions
  1. Cook the bacon and Scramble the Eggs. Season the eggs to taste while cooking. Crumble bacon into small pieces and mix with eggs. Set Eggs and Bacon aside.
  2. Cook tortillas on the pan that the bacon was cooked in, just for 30 seconds-1 minute on each side.
  3. Put a few spoonfuls of egg and bacon mix into the center of the tortilla and sprinkle a generous amount of cheese on top.
  4. Fold the burrito closed, and enjoy!

 

Pancakes

Pancakes with Apple Topping

We love pancakes here. Not only are they super easy to make, it is easy to make a huge batch (especially if you have a huge skillet) and be able to eat them whenever you want afterwards!

Freezing Method: Lay flat for 30 minutes in the freezer, then transfer to a ziplock bag. Refrigerate extras until you have time to freeze all of the pancakes.

Reheating Method: Microwave for 30 seconds for each pancake.

 

Hot Pockets

Blackberry Hot Pockets on Arizona Mama

I love making hot pockets, but I also take the time to make my own dough. Making the dough is super time consuming so I don’t make these very often. If you buy premade cresent rolls dough or puff pastry it can be a really easy breakfast to make and freeze for later. My husband loves eating these because they don’t take long in the microwave and taste delicious. There are better instructions on my Berry Recipes post- go check that out for the full details. What I didn’t list over there (because I just did berry ones that time) was the many other combinations of what we put in them.

Eggs, Bacon and Cheese

Lunch Meat and Cheese

Nutella and Peanut Butter

15 Minute Supper: Classic Chicken a la King

This recipe originally came from my favorite cookbook (aka: the bible) but in more recent editions the recipe hasn’t been included. I found this out after frantically calling my mom and comparing page numbers at the last minute one night before finishing up dinner as a newlywed. Since then I have countless scraps of paper reminding me of the recipe and I have come up with a few additions to our Chicken a la King recipe that add a bit more flavor.

Chicken a la King #15MinuteSuppers

15 Minute Supper: Classic Chicken a la King
Author: Monica
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 6 Tablespoons Butter
  • 1/4 Cup Chopped Onions
  • 1/2 Cup Flour
  • 3/4 teaspoons Salt
  • 1/8 teaspoons Pepper
  • 2 Cups Milk
  • 1 Cup Water
  • 1 Chicken Bullion Cube
  • 1/8 teaspoon Montreal Chicken Seasoning (optional)
  • 2 Cups Chicken
  • 1 Can Mushroom (optional, from original recipe but I never add them)
  • Toast (can substitute with noodles, rice, etc.)
Instructions
  1. Melt the butter and add the onions, let them saute for a few minutes.
  2. Add the rest of the ingredients minus the chicken and mushrooms and cook on medium heat until thick and bubbly.
  3. Add chicken and mushrooms until heated.
  4. Serve over toast.

If you loved this recipe as much as we do- here is an added twist to add more vegetables and make it a little healthier! Click here for Green Chicken a la King. It is an amazing twist to this recipe as long as you can get your head around the color!

15 Minute Suppers

Follow 15 Minute Suppers on Facebook | Twitter | Instagram | Pinterest
and look for the #15MinuteSuppers hashtag too!

Chicken Scallopine from Around My Family Table
Classic Chicken a la King from Monzanita’s
Mango Chutney Chicken from Better in Bulk
Thai Chicken Lettuce Wraps from Jen’s Journey
Unstuffed Paleo Cabbage Rolls from Confessions of an Overworked Mom
Ranch Clam Chowder from Just 2 Sisters

If you are a blogger and you’d like more info, please check out the 15 Minute Suppers website or ask to join the Facebook group to participate on Fridays…we’d love to have you join us.

Chocolate Zucchini Muffins

I love a nice chocolaty treat that also has some vegetables in it! These muffins are great to make and freeze for a snack later too. My son loves to eat them too- he thinks he’s eating chocolate cupcakes! They really could be made without the topping and be frosted! My husband likes them without the topping too. The original recipe is Chocolate Zucchini Cake from Something Edible, but I do mine a little differently!

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins
Recipe Type: Quick Bread
Author: Monica
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup cocoa powder
  • 2 cups all-purpose flour
  • 4 cups grated zucchini
  • 1 cup chopped nuts (pecan or walnuts are great!)
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup light brown sugar
Instructions
  1. Preheat oven to 350º
  2. Mix butter and sugar. Add eggs and vanilla. Mix thoroughly.
  3. Add salt, baking soda, and cocoa. Slowly add flour.
  4. Mix in the grated zucchini.
  5. Pour into greased muffins tins or paper baking cups.
  6. Mix the brown sugar, pecans and chocolate chips and sprinkle on top of the muffins.
  7. Bake for 18-25 minutes or until a toothpick comes out clean.

 

Chocolate Muffins... or Cupcakes as he calls them.
My son happily eating “Chocolate Cupcakes”