Monday, September 27, 2010

Tuna Casserole and Cinnamon Cheesecake Bars

Here are 2 recipes for you to try out.

Tuna Casserole

• 6-7 T butter, divided
• 1 (8 ounce) package uncooked medium egg noodles (I use whole wheat)
• 1 pkg. frozen mixture of celery, onion and green peppers
• 8 ounces button mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups milk
• salt and pepper to taste
• 3 cans of tuna, drained and flaked
• 4 tablespoons bread crumbs
• 2 tablespoons butter, melted
• 2 cups shredded Cheddar cheese

1. Preheat oven to 375 degrees F. Spray 9x13 baking dish with cooking spray.

2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.

3. Melt 1 tablespoon butter in a skillet over medium-low heat (or cooking spray works just fine). Stir in the onion, celery, and peppers, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.

4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, veggie mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.

5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Cinnamon Cheesecake Bars

2 pkg. cream cheese
1 stick butter
2 pkg. crescent rolls
2 Tbs. cinnamon
2 cups of sugar

1. Preheat oven to 375 degrees.

2. Roll out 1 pkg. of crescent rolls in an ungreased 9x13 pan (glass works best).

3. Mix both packages of cream cheese with 1½ C sugar until smooth. Smooth this mixture over the layer of crescent rolls in the pan.

4. Roll out the 2nd pkg. of crescent rolls on top of the cream cheese mixture.

5. Melt a stick of butter and pour over the top of the 2nd layer of rolls in the pan.

6. Combine ½ C sugar with 2 Tbs. cinnamon and sprinkle on top of butter.

7. Bake for 20-25 minutes or until golden brown.

8. Allow to cool for 20 minutes. Place in refrigerator overnight for best taste.


Post a Comment


Template by Blogger Candy