Crunchy Tuna Casserole Recipe

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Crunchy Tuna Casserole
This tuna casserole is one of my family’s favorite dishes. It is quick to throw together and inexpensive to make, so it also makes a great dish if you are expecting a crowd.  Most of the ingredients are ready to be mixed together and easily transferred into a casserole dish for a quick cook time. This recipe is very creamy and soft—and adding the potato chips gives it the perfect amount of crunch.  From Cully’s Kitchen to yours!
Crunchy Tuna Casserole

Crunchy Tuna Casserole Recipe
 
Author:
Recipe type: casserole
Cuisine: American
Ingredients
  • 2 cans Cream of Chicken Soup (21oz total)
  • ½ cup of mayonnaise
  • ¼ cup of milk
  • ½ cup diced onion
  • ½ cup diced celery
  • 12oz can of tuna
  • 12oz cooked egg noodles
  • 2 cups shredded cheddar cheese (divided)
  • Salt & pepper (to taste)
  • 1 ½ cups of crushed plain potato chips (optional)
Instructions
  1. Preheat the oven to 375 degrees F. In a large bowl, mix both cans of Cream of Chicken soup, mayonnaise, and milk. Add diced onion and celery and stir, then fold in the can of drained tuna fish, cooked egg noodles, and ¼ cup of shredded cheddar cheese. Add salt and pepper to taste.
  2. Pour contents into a 9x13 inch baking dish and place in the oven and cook for 30 minutes. Remove casserole and add remaining shredded cheddar cheese and the crushed potato chips as the final layer. Put back into the over for the remaining 10 minutes (or until cheese has melted).

 

KFC Mac and Cheese

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kfc mac and cheese recipe picture

This is a great KFC knock off recipe.

This mac and cheese recipe is rich and creamy, and takes very little time to put together; you’ll love it.

KFC Mac and Cheese
 
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Author:
Recipe type: Side Dish
Serves: 4 as a side
Ingredients
  • 1⅓ cups elbow macaroni
  • 4 ounces Velveeta cheese (cubed)
  • ½ cup shredded cheddar cheese
  • 2 tablespoons whole milk
  • ¼ teaspoon salt
Instructions
  1. Cook macaroni according to package directions for tender; drain.
  2. While the macaroni is cooking place the cheeses, milk, and salt into a small sauce pan. Cook mixture over low heat stirring constantly until cheese melts and becomes smooth.
  3. Mix the sauce mixture into the pan with the now drained macaroni. Serve hot.

Adapted from Blogchef.net

Apple Pumpkin Muffins

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apple pumpkin muffins

These Apple Pumpkin Muffins are a perfect combination of fall flavors. These muffins didn’t take the most perfect picture, but don’t let that fool you they are delicious.

I diced the apples a little too thick but they were still really good.

Apple Pumpkin Muffins
 
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Author:
Recipe type: Breakfast
Serves: 18
Ingredients
  • 2 ½ cups all-purpose flour
  • 2 cups sugar (I used Splenda)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 2 large eggs
  • 1 cup canned pumpkin
  • ½ cup vegetable oil
  • 2 cups finely chopped tart apples (I used Paula reds for this recipe because that is what I had on hand.)
Instructions
  1. In a large bowl mix together the first 7 ingredients until well combined.
  2. In a medium size bowl whisk together eggs, pumpkin, and oil. Add the wet ingredients to the dry ingredients and mix until just moistened, and then fold in the apples.
  3. Using lightly sprayed muffin cups, or liners, fill them ⅔’s full with the batter.
  4. Bake at 350F for 30 – 35 minutes; cool for 10 minutes before removing from the pan.

 

Creamy Parmesan Skillet Pork Chops Recipe

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pork chop recipe picture

This Creamy Parmesan Skillet Pork Chops Recipe creates tender and delicious pork chops and a creamy, cheesy gravy to serve over mashed potatoes.

This recipe is quick to put together and doesn’t take all that long to cook making it great for after school or work.

 

Creamy Parmesan Skillet Pork Chops Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless pork chops (trimmed of excess fat if needed)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons butter (divided)
  • 1 cup sweet onion (thinly sliced)
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken broth
  • ¼ cup half and half
  • ½ shredded parmesan cheese
  • Mashed potatoes
Instructions
  1. Rub both sides of pork chops with the salt and pepper.
  2. In a large non-stick skillet using 2 tablespoons of the butter brown pork chops on both sides; set aside on a plate and cover with aluminum foil.
  3. Add the remaining butter and the onion to the skillet and cook until onion starts to brown. Stir in the flour, continue stirring and cooking until mixture thickens and starts to brown, and then mix in the broth and half and half. Return pork chops and any juices on the plate to the skillet, cover, reduce heat to simmer, and cook until pork is no longer pink inside. (145F)
  4. Off heat, remove pork chops to a serving platter, and stir the parmesan cheese into the sauce mixture in the skillet.
  5. Serve sauce over mashed potatoes and chops.

pork chop picture 2

 

Adapted from Betty Crocker

Instant Pot Sloppy Joes

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Instant Pot Sloppy Joes recipe

sloppy joes2

It has been a little while sense I used my Instant Pot so when I saw this Instant Pot Sloppy Joes

Recipe I decided do give it a try.

This would be a great dish for after school and I’m sure your kids will love it.

Instant Pot Sloppy Joes
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1-pound lean ground beef
  • 1 medium onion chopped or ½ of a large
  • 4 garlic cloves (crushed and minced)
  • ½ cup beef broth
  • ½ cup ketchup
  • 1 medium green bell pepper (Chopped)
  • ½ cup celery (chopped)
  • 2 teaspoons brown sugar
  • 1 tablespoon tomato paste
  • 2 tablespoons Dijon Mustard
  • 1 table spoon cider vinegar
  • 2 tablespoons Worcestershire sauce
  • ½ tablespoon chili powder
  • ¼ cup water
  • 1 tablespoon cornstarch
Instructions
  1. Turn instant pot to sauté. While Instant Pot is heating in a medium size bowl mix together the ketchup, brown sugar, tomato paste, mustard, vinegar, chili powder, and Worcestershire sauce; set aside.
  2. Lightly spray the instant pot with cooking spray, add the burger and garlic, and cook until burger is browned, breaking it up as it cooks; drain excess fat if needed. Mix in the onion, pepper, and celery and cook for about 2 minutes. Mix in the beef broth and tomato sauce mixture, seal the pot, and pressure cook on manual high pressure for 7 minutes; and then quick release the pressure.
  3. Mix the water and cornstarch together and stir the cornstarch mixture into the Instant Pot, set to sauté, and cook until mixture thickens. (about 2 minutes)

Adapted from I Don’t Have Time for That

Chicken Garden Medley

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medley casserole recipe picture

medley casserole recipe picture 2

With summer coming to an end I thought it was a good time to past an end of the summer garden recipe.

I thought this Chicken Garden Medley dish was really good and my wife absolutely loved it. Give this one dish recipe a try before the summer vegetables are history for the year.

Chicken Garden Medley
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1-pound boneless skinless chicken breasts cut into strips
  • 1 garlic clove (minced)
  • ¼ cup butter (divided)
  • 1 small yellow squash (cut in half and then sliced)
  • 1 small zucchini (cut in half and then sliced)
  • 1 medium red bell pepper (julienned)
  • 1 medium green pepper (julienned)
  • ¼ cup thinly sliced onion
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup chicken broth
  • ½ cup half and half
  • 8 ounces’ angel hair pasta (cooked according to package directions and rinsed)
  • ¼ cup shredded parmesan cheese
Instructions
  1. Preheat oven to 350F
  2. In a large skillet using 2 tablespoons of the butter cook chicken and garlic until chicken is no longer pink inside, add the vegetables and continue cooking until crisp tender; remove from skillet and set aside.
  3. Add the remaining butter to the now empty skillet and stir in the salt and flour to form a paste. Mix in the chicken broth and continue stirring until thickened and then stir in the cream.
  4. Place the pasta in a 13 x 9 casserole dish sprayed with cooking spray and mix in the vegetable mixture and sauce, sprinkle with the cheese, cover with aluminum foil and bake for 15 minutes. Uncover and bake for an additional 5 minutes.
  5. Serve hot.

Adapted from Taste of Home Magazine

Slow Cooker Hot Dogs and Beans

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beans and hot dogs recipe picture

beans and hot dogs recipe picture 2

This Slow Cooker Hot Dogs and Beans recipe requires very little prep time and makes a great one dish meal your family will love.

I you want to free up some time by using the slow cooker give this one a try.

Slow Cooker Hot Dogs and Beans
 
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Author:
Recipe type: One Dish
Serves: 4
Ingredients
  • 1 cup chicken broth
  • ¾ cup ketchup
  • ⅓ cup brown sugar
  • ¼ cup molasses (do not use blackstrap)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon hot sauce
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 6 slices bacon (cut into ½ inch pieces)
  • 1 medium onion (finely chopped)
  • 2 garlic cloves (crushed and minced)
  • 1 can pinto beans (rinsed)
  • 1 can navy beans (rinsed)
  • 8 hot dogs (cut into ½ inch lengths)
Instructions
  1. Place beans and hot dogs in the slow cooker.
  2. Cook bacon, onion, and garlic in a large skillet over medium high heat until onion starts to brown and place mixture in the slow cooker.
  3. In a sauce pan mix together the chicken broth, ketchup, brown sugar, molasses, mustard, vinegar, hot sauce, chili powder, salt, and cayenne pepper. Bring mixture to a boil and add the sauce mixture to the slow cooker; mix to combine.
  4. Slow cook on high for 4 hours or on low for 6.

Adapted from Cooks Country

Baked Teriyaki Chicken

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t chicken recipe picture

t chicken 2

This recipe looked so good and easy I had to give it a try. It requires a sauce that can be put together in just a few minutes, and there is a good chance you will have all the ingredients on hand.

The original recipe served the chicken and sauce over rice, but I decided to serve it with hash brown patties instead.

For a simple recipe it turned out super good – give this one a try.

Baked Teriyaki Chicken
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 8-12
Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup sugar
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic (crushed and minced)
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • 8-12 skinless chicken thighs (I did 8 and it came out about right but there is enough sauce to do 12)
Instructions
  1. Mix all the ingredients together in a sauce pan except for the chicken. Bring the mixture to a slow boil over low heat stirring frequently until mixture thickens – off heat and set aside.
  2. Place chicken in a 13 x 9 baking dish lightly sprayed with cooking spray. Using a brush coat chicken Preheat oven to 425F.
  3. on both sides with the sauce.
  4. Bake chicken for 30 minutes brushing with sauce every 10 minutes. Flip chicken and bake for about another 30 minutes continuing to brush with sauce every 10 minutes. Cook until juices run clear or to a temperature of 185F.
  5. Serve over rice.

Adapted from Allrecipes.com

Cream Cheese Blueberry Muffins

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bb muffin recipe picture

bb mmuffin picture2

It is a great year for blueberries in upper Michigan this summer. I decided to put some of the berries to good use and put together these blueberry muffins. These blueberry muffins are moist and delicious.

I think I went overboard with the blueberries a little bit, but no matter they are so good; but 1 cup would be just right. I also used Splenda instead of sugar.

Cream Cheese Blueberry Muffins
 
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Author:
Recipe type: Breakfast
Serves: 6-12
Ingredients
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar (I used Splenda)
  • ⅔ cup whipped cream cheese
  • ½ cup half and half
  • 2 eggs
  • ¼ cup vegetable oil plus 1 teaspoon
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350F.
  2. Lightly spray muffin tin with cooking spray – 12 regular or 6 jumbos; can also use paper liners.
  3. In a large bowl whisk together all the dry ingredients – I included the sugar in this mixture.
  4. In another bowl mix together the eggs, cream cheese, half and half, and vegetable oil until well combined. Pour the dry ingredients into the wet ingredients and mix until batter is smooth and then gently fold in the berries.
  5. Divide batter evenly between the muffin cups and bake until golden brown and a tooth pick inserted comes out clean. (10 – 15 minutes for regular – 20 -30 minutes for jumbo)

Adapted from Allrecipes.com

Simple and Delicious Ricotta Meatballs Recipe

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meatball recipe picture 2

These Ricotta Meatballs are moist and delicious. This recipe doesn’t require many ingredients and is very simple to put together. The Ricotta cheese make the meatballs nice and moist so you can get away with using very lean ground beef; I used ground round for this recipe.

Simple and Delicious Ricotta Meatballs Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • ½ medium onion (finely chopped)
  • 4 tablespoons olive oil (divided)
  • 3 cloves garlic (crushed and minced)
  • 1 pound of lean ground beef
  • 1 cup whole milk Ricotta cheese
  • ¼ cup chopped Italian parsley
  • 1 egg (beaten)
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • Pinch cayenne pepper or to taste
  • ⅓ cup dry breadcrumbs
  • 1 jar marinara sauce (24 ounces)
  • 1 cup water
Instructions
  1. In a large nonstick skillet using 2 tablespoons of the oil cook onion until translucent. Add the garlic and continue cooking until fragrant; place onion mixture in a large bowl. Mix in the ground beef, Ricotta cheese, parsley, egg, salt, pepper, and cayenne pepper until just combined. Add the bread crumbs and mix until thoroughly combined. (Hands work great for this.)
  2. Measure out about 2 tablespoons of the meat mixture for each meatball; form and set aside.
  3. In the same skillet using the remaining olive oil brown meatballs over medium heat on all sides; and then drain any excess fat if needed. Add the sauce and water to the meatballs, bring mixture to a boil, and then reduce the heat to a high simmer. Cook until meatballs are no longer pink inside – stirring occasionally while cooking. (about 30 minutes)
  4. Serve over spaghetti.

meatball recipe picture

Adapted from Allrecipes.com