Pasta and Salmon and Peas

Just had to post this wonderful salmon recipe for my blogging friend Ina in Alaska. I don't make this often because my salmon is not exactly fresh caught like Ina's. It works well with frozen, and I have used a 10 ounce package of frozen peas instead of fresh. Ina if you make this think of me while you are enjoying all this goodness.

Serves 6
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1/4 pound unsalted butter
1 clove garlic
1 pound salmon steak, skinned, boned, and cut into 1-inch cubes
Salt to taste
1 pound fresh peas, shelled and cooked
1/3 cup chopped parsley
1 pound pasta shells, ziti, or penne
Freshly ground pepper
2 tablespoons fresh lemon juice

In a large skillet, melt the butter. Add the garlic and the salmon. Stir gently. Cook for 1 to 2 minutes, or until just done. Add the salt, peas, and parsley. Cook, stirring, for 1 minute

Cook the pasta until it is al dente according to package directions. Drain. Add to the salmon mixture. Add the pepper and lemon juice. Serve hot.

Cold Fettucine with Tuna

This is just a simple old pasta dish that I've made for 20 years or more. Perfect for this long Labor Day weekend. It goes with everything.

Serves 4
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1 pound fettucine
6 tablespoons olive oil
2 cloves garlic, minced
2 ounces pine nuts
1 cup peeled, seeded, and chopped tomatoes
1 cup canned tuna, in chunks and drained
1/2 red sweet pepper, cut into thin strips
6 black olives, chopped
1 tablespoon chopped parsley
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
Parsley for garnish

Cook the fettucine until it is al dente according to package directions. Drain

In a skillet, heat the oil, and saute' the garlic and pine nuts over low heat for about 5 minutes, or until the garlic is translucent and the nuts are golden. Add the tomatoes, and cook for a few seconds. Transfer to a large bowl. Cool.

Add the pasta to the pine nut mixture, and toss gently to coat. Add the tuna chunks, sweet red pepper, olives, parsley, and vinegar. Blend. Season with salt and plenty of fresh ground pepper. Garnish with additional parsley. Serve at room temperature.

West Indies Salad

Before you had to take a second mortgage on your home to buy lump crabmeat, this was my favorite salad. It still is, just not as often. You can still make it for 4 at home for the price of one serving in a restaurant. It has become a special occasion dish. I can find a special occasion any day.

I love servings this with fresh sliced garden tomatoes, deviled eggs, assorted crackers and No Knead Rosemary Bread.

Makes about 3 1/2 cups
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1 pound lump crabmeat, picked over twice
1 medium-size sweet onion, diced
1/2 cup vegetable oil ( not olive oil)
1/3 cup cider vinegar
1/2 cup ice cubes (do not omit)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Garnish: fresh chopped parsley

Toss together all ingredients except parsley. Cover and chill at least 8 hours or up to 48 hours.

Creamed Chipped Tuna

This is a wonderful variation of creamed dried chipped beef, or maybe tuna noodle casserole without the noddles. You can pretty this up with puff pastry shells for a ladies lunch, or serve it over toast slices cut in half for family dinner.

Yield: 4 servings
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4 frozen puff pastry shells or 4 slices toast, cut in half, for the pastry shells
3 tablespoons butter
1/4 cup finely chopped onion
3 tablespoons all-purpose flour
2 cups milk
2 (6-ounce) cans solid white tuna in spring water, drained and flaked
2 hard-cooked eggs, sliced
1 cup (4 ounces) shredded Swiss cheese
1/2 cup frozen English peas, thawed
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon finely chopped fresh parsley

Bake pastry shells according to package directions,; set aside.

Melt butter in a heavy saucepan over low heat; add onion and cook, stirring constantly, 2 minutes or until onion is tender.

Stir in flour; cook 1 minute, stirring constantly. Gradually add milk, stirring constantly with wire whisk. Cook, stirring constantly, until mixture thickens.

Stir in tuna and next 5 ingredients, and cook, stirring constantly, until cheese melts.

Spoon tuna mixture over pastry shells, or toast, sprinkle with parsley.

Wild Rice Tuna Salad

What a wonderful salad this is! It could be my favorite for the summer, we'll see. Quick and easy and can be made well ahead. Don't forget the alfalfa sprouts, I know I'm showing them as optional, but I think they make the salad.

6 servings
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1 (6-ounce) package long-grain-and-wild-rice mix
1/2 cup good mayonnaise
1/4 cup sour cream
1/2 cup finely chopped celery
2 tablespoons finely chopped onion
1 (12-ounce) can solid white tuna in spring water, drained and flaked
1 cup salted cashews
Lettuce leaves
Alfalfa sprouts (optional)

Cook rice according to package direction; chill completely.

Add mayonnaise and next 5 ingredients, stirring well. Serve on lettuce leaves with alfalfa sprouts.

Linguine With Tuna Sauce

If you're too busy to blog then you're too busy to cook. This will take the worry out of "what's for dinner". Something easy and delicious!

Linguine With Tuna Sauce
4-6 servings
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4 tablespoons unsalted butter
2 tablespoons flour
1 cup dry white wine
1 (7-ounce, or slightly larger) can of tuna in water, drained and flaked
3/4 cup freshly grated Parmesan cheese
freshly ground black pepper to taste
1 pound linguine, cooked al dente
2 tablespoons olive oil

Melt the butter in a large saucepan over low heat. Stir in the flour and cook until it starts to brown. Slowly add the wine, stirring at the while. Simmer for 5 to 7 minutes. Remove from the heat and mix in the tuna, cheese, and pepper. Put the cooked pasta into a large bowl, toss first with the olive oil, then with the sauce. Transfer to separate heated plates and serve immediately.

My Shrimp and Rice Casserole

I think at some time this started out as a Paula Deen recipe, but I have made so many changes even she wouldn't recognize it. I haven't made this in forever. My nephew said the other day, "Why don't you ever make that rice and shrimp thing anymore?", so I dug out the recipe. It really is a great recipe for Lent. It's quick and easy and can be made ahead and refrigerated until time to bake.

My Shrimp and Rice Casserole
6 to 8 servings
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1 package of Uncle Ben's long grain and white rice blend with seasoning pack
1 pound of medium shrimp peeled and deveined
2 tablespoons butter
1/2 green bell pepper, chopped
1/2 medium onion, chopped
1 small can sliced water chestnuts, drained and rinsed
1 (10 3/4-ounce can) condensed cream of shrimp soup (cream of mushroom will work)
1 1/2 cups shredded cheese, I like 1/2 sharp cheddar, 1/2 cup Romano, 1/2 cup Colby
Salt and Pepper (House Seasoning is best)

Preheat oven to 450 degrees.

Cook rice according to packages directions. Drain and cool.

Place shrimp in single layer on cookie sheet. Sprinkle lightly with olive oil, House Seasoning and a little Old Bay Seasoning (optional). Toss to coat. Roast for about 3-5 minutes in hot oven. Just until they start to turn pink. Don't overcook. Set aside.

Lower oven temperature to 325 degrees F.

Heat butter in a saucepan and saute the pepper and onion until soft, about 5 minutes.


In a large bowl, combine the rice, soup, 1 cup cheese, shrimp, water chesnuts and vegetables. Add salt and pepper, (House Seasoning) and mix well. Spray a 9-inch square pan or an 11 x 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30-40 minutes or until bubbly.

Hominy Grill - Shrimp Burgers

One of the many wonderful restaurants in Charleston, S.C., Hominy Grill, have these fabulous burgers on the menu.

The whole secret here is to not over cook the shrimp and chill your patties before frying. Saute the shrimp in a little butter for a few minutes or roast in a 425 degree oven, just until they start to turn pink, maybe 8-10 minutes.

They recommend chilling the patties for 2 hours, I recommend as long as you can. All afternoon if possible. I have also put them in the freezer for an hour to get them started.

You are going to chop them up so don't spend the big bucks on the big shrimp. Your best shrimp are always going to be wild-caught. Support the shrimpers they work really hard.

Hominy Grill - Shrimp Burgers
6 servings
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1 pound small-medium size shrimp, cooked (Don't over cook)
3 tablespoons chopped celery
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
1 1/2 teaspoon grated lemon rind
1 cup cornbread crumbs or soft breadcrumbs
3 tablespoons mayonnaise
1 large beaten egg
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot sauce
2 tablespoons vegetable oil
6 good hamburger buns
Toppings: lettuce leaves, tomato slices, tarter sauce or mayo

Combine cooked chopped shrimp and next 4 ingredients in a large bowl. Add cornbread crumbs and next 5 ingredients; stir until well blended.

Shape mixture into 6 patties. Place patties on wax paper-lined baking sheet; cover and chill at least 2 hours, longer if possible.

Heat oil in a large non-stick skillet over medium high heat. Cook shrimp patties 4 minutes on each side or until golden. Drain on paper towels. Serve on lightly toasted hamburger buns with desired toppings.

Scallops In Tomato Sauce

Today is my wonderful sister's birthday. Don't worry I'm not telling your age. She is younger than me. The whole world is younger than me. Living in California she eats more seafood and veggies than bacon grease and meatloaf.

This is an old recipe that I found again in the mess of cook books Joyce sent last week. I thought she might enjoy making this. She may or may not remember it from years ago.

Happy Birthday Sweetie!

Scallops In Tomato Sauce
4-6 servings
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2 tablespoons butter
1 1/2 pounds sea scallops
Parsley, finely chopped
Sauce:
2/3 cup chili sauce, homemade or Heinz
1/3 cup catsup, Heinz
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons prepared mustard
1/8 teaspoon garlic salt

Combine all ingredients for sauce and set aside.

Saute scallops in butter until brown and tender, 5 to 8 minutes. Pour sauce around scallops and heat just to boiling. DO NOT boil. Sprinkle with parsley and serve.

Baked Oysters and Wild Rice

I have done absolutely nothing worth while all weekend, but it's not my fault. My friend, Joyce at Octoberfarm, sent me two boxes, yes boxes, of cookbooks. I have been taking cookbooks to bed with me. There are recipes in those books I haven't thought about in years, and love. Recipes I can't wait to try and share with you. What a wonderful year this is going to be.

Some people think you can't be too rich or too thin. I think you can't have too many really good recipes. This is an old favorite I haven't made for 10 years or more.

Baked Oysters and Wild Rice
4 servings
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adapted from A Cookbook by The Junior League of Savannah, Inc.

1 cup oysters (sneak in a few more)
1/2 cup wild rice, raw
1/2 cup butter melted
2 1/4 cups cracker crumbs (I use saltines and whole wheat Ritz)
1/8 to 1/4 teaspoon Tabasco
3 tablespoons butter, melted
Chicken broth

Drain oysters thoroughly and reserve liquid. Check for shell pieces. Precook wild rice until it begins to open.

Combine 1/2 cup melted butter, cracker crumbs and Tabasco. Arrange in layers in buttered casserole in this order: 1/2 crumb mixture, 1/2 wild rice, 1/2 oysters; repeat. Top with 3 tablespoons melted butter. Add enough chicken broth to oyster liquor to make 1 1/2 cups and pour over casserole. Top with remaining crumbs.

Bake in covered casserole 30 to 40 minutes at 350 degrees F. Uncover and bake 15 minutes or until light brown.

Anchovy or Sardine Vermicelli

Have the courtesy to read past the title please. If even one of you make this or think it sounds good, please let me know. I can remember making this when I was very young (20's) and very broke. I still love it.

Anchovy or Sardine Vermicelli
serves 4-6
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3 cups cooked vermicelli , cooked al dente
2 cups medium white sauce
1 tablespoon chopped onion
2 tablespoons grated cheese, I use Parmesan
2 tablespoons oil from fish
1 tablespoon chopped parsley
12 anchovies or sardines

Put vermicelli in greased baking dish. Combine sauce, onion, cheese, oil, and parsley. Pour over vermicelli. Top with anchovies or sardines. Bake in 400 degree F. oven 20 minutes or until browned.

Cooks Note: You can mash the anchovies or sardines and mix them in the vermicelli. Sprinkle a little more cheese on top and continue as instructed.

Stuffed Bermuda Onions

How long has it been since you've seen a recipe that called for Bermuda onions? Never, that's what I thought. This is from that old cook book of my moms, New American Cook Book, 1950.

Growing up we all loved canned salmon. Salmon patties with cream sauce, salmon casserole, salmon salad, anyway was fine with us. I made this a few days ago and tried them on my meat and potato nephew. He actually really liked them.

These are really good and very economical.

Stuffed Bermuda Onions
serves 6
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6 Bermuda onions, any sweet onion will be fine
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
3 hard-cooked egg yolks, crumbled
1 tablespoon parsley, chopped or 1 teaspoon dried
2 tablespoons green pepper, chopped
1 pound canned salmon, remove skin and bones, lightly drain
1/2 cup bread crumbs

Peel onions and cut off tops. Cook in boiling salted water about 10-12 minutes, until just tender. Drain and remove center sections, leaving onion cups. Melt butter in skillet and add flour blending to smooth paste. Add milk and salt and cook, stirring constantly, until smooth and thickened. Add egg yolks,chopped parsley, green pepper, and flaked salmon. Fill mixture into onion cups. Sprinkle with bread crumbs, dot with butter, and bake in a 350 degree oven for 30 minutes.

Creole Catfish Stew

It is cold here again today. In the low 60's. I'm not ready for this weather. But it is perfect stew and soup weather. After this week of rain I think our gardens will come back with another bounty of goodies. Plus it is going back in the high 70's and 80's next week. If I don't freeze first.

Creole Catfish Stew
serves 4
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2 tablespoons cooking oil
1 onion, chopped
2 ribs celery, cut into 1/2 inch slices
1 green bell pepper, cut into 1/2 inch strips
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dry mustard
1/2 teaspoon Tabasco sauce ( more if you like)
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1/2 cup dry white wine
1 3/4 cups canned crushed tomatoes in thick puree (who cares if it's 2 cups)
3 cups canned low-sodium chicken broth or homemade stock
2 cups frozen baby lima beans ( one 10-ounce package)
2 cups fresh (cut from about 3 ears) or frozen kernels
2 pounds catfish fillets, cut into 1 1/2-inch pieces

In a large pot, heat oil over moderate heat. Add the onion, celery, and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and 1/2 teaspoon of the salt. add the wine and cook until almost evaporated, about 4 minutes. You can increase the spiciness at the end by increasing the Tabasco sauce or adding a bit of cayenne pepper, as written it should give you a moderate heat level.

Add the tomatoes and broth to the pot and bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Add the lima beans and simmer 3 minutes. Stir in the corn and simmer 4 minutes more. Add the catfish and the remaining 1/2 teaspoon salt, bring back to a simmer, and cook until just done, about 2 minutes. Please don't over cook your fish. Serve topped with chopped parsley or cilantro.

This is a fast meal that serves 4. This recipe was adapted from Food & Wine Magazine, and it is by far the best recipe I have found.

Country Captain with Chicken and Shrimp

This recipe in some form dates back to the 1700-1800's when tall sailing ships sailed between the East Indies and American ports in Virginia, South Carolina and Georgia, trading cargoes of rich spices for loads of rice and tobacco. During such a trip an inventive ship's cook dipped into the ships store of fragrant spices and used them to flavor the chicken for a special meal for the captain. So pleased was the captain that upon his arrival in the port of Savannah, Georgia he made it for his host. Country Captain is still served in the south today.

This recipe I adapted from Savannah Seasons cookbook published in 1996 by Elizabeth Terry. Mrs Terry is the former owner of the lovely Elizabeth's at 37 Street, in Savannah, Georgia.

I feel sure that's more than you wanted to know about that. But it is a very cool, gloomy, rainy day here and perfect for this dish.

Country Captain with Chicken and Shrimp
6 servings
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1/2 cup apple juice
2 teaspoons curry powder
2 1/2 tablespoons currants
4 boneless, skinless chicken breasts, diced into 1/2-inch cubes
1/2 cup minced Vidalia onion
1/2 cup minced green bell pepper
1/2 cup slivered almonds
1 cup Granny Smith apple, peeled, seeded, and diced
1 14-ounce can diced, pureed tomatoes in juice
1 teaspoon salt
1 teaspoon hot chili sauce
1 recipe Curried Rice (see below)
1/2 cup chicken broth
1 pound large raw shrimp, peeled and deveined

Using a medium saute' pan, bring the apple juice, curry powder, and currants to medium warm. Add the diced chicken and set aside to marinate.

Preheat the oven to 350 degrees F. In a large, lidded casserole dish, place the chicken breasts and marinade, then layer the onion, bell pepper, almonds, and apples, followed by the tomato puree, salt, and chili sauce. DO NOT stir.

Place the casserole over medium heat and bring to a boil. Add the cooked curried rice, cover, and bake in the oven for 20 minutes, until liquid is absorbed and chicken is cooked.

Remove from oven, stir in the chicken broth, and place the shrimp on top of the rice, chicken, and vegetables. Return to oven, covered for 5 minutes, until the shrimp turn pink.

Serve with a tossed green salad and supper is ready.

Shrimp and Crab Stuffed Eggplant

I have really been on an eggplant kick this year. Sometimes I forget how versatile they are. Sorry if my instructions are a bit rambling. I made these and then wrote down the recipe. Bad form.

Shrimp and Crab Stuffed Eggplant
8 servings
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4 medium eggplants (about 1 pound each), split lengthwise
2 cups water
1 teaspoon salt

4 tablespoons of olive oil
1 1/2 cups chopped onion
3 cloves garlic, minced
1 cups chopped mushrooms
1/4 cup chopped basil
1 tablespoon chopped thyme, more if you like
1/4 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
1/2 pound crabmeat, drained well, picked over twice
1 cup dry Italian-style breadcrumbs, reserve about 1/4 cup for topping
White wine, about 1/2 cup or enough to make stuffing moist
1/2 cup grated Parmesan cheese, plus 1/4 cup for topping

Preheat broiler. Arrange split eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2 inch thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.

Preheat oven to 375 degrees F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.

Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onion, mushrooms and garlic; saute until tender, about 5 minutes. Add boiled eggplant, shrimp, cayenne, basil, thyme; saute until shrimp are just cooked, about 4 minutes. Remove from heat. Stir in breadcrumbs, cheese and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture (Can be prepared 1 day ahead; refrigerate.)

Preheat oven to 375 degrees F. Sprinkle stuffing with remaining breadcrumbs and cheese. Bake stuffed eggplant until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.

Crabmeat Gumbo

I really like this in the spring for some reason. Maybe it's such a nice change from all the heavy soups and stews of the winter.

This is a really old Craig Claiborne recipe.

Crabmeat Gumbo
4 to 6 servings
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1/4 pound salt pork or bacon, cubed
1/4 cup butter
1/4 cup chopped onion
2 cups sliced fresh or frozen (defrosted) okra
2 cups canned tomatoes, undrained
1 clove garlic finely minced
1/4 lemon thinly sliced
1 bay leaf
3 cups boiling water
1/2 teaspoon salt
1/4 teaspoon paprika
Few drops of Tabasco sauce
1 teaspoon Worcestershire sauce
2 tablespoons flour
2 cups cooked fresh or canned crabmeat, more if you like, picked over twice
4-6 servings cooked rice

1. In a heavy kettle, cook the salt pork or bacon briefly over low heat until rendered of its fat. Add two tablespoons of the butter and the onion and cook until the onion is transparent.

2. Add the okra, tomatoes, garlic, lemon and bay leaf. Bring to a boil and add the boiling water, salt, paprika, Tabasco sauce and Worcestershire sauce. Lower the heat and simmer, partially covered, one hour.

3. Blend the remaining butter with the flour and stir the mixture, bit by bit, into the simmering vegetables. When thickened and smooth, stir in the crabmeat. Heat to boiling and serve with steamed rice.

Low Country Spicy Pickled Shrimp

If you are a fan of low country cooking you really need to own a copy of Charleston Receipts. This is absolutely the Bible of low country cooking. Easy to order at jlcharleston.org or call 843-763-5284. I love this because you have to make it a day ahead.

This can be served as an appetizer with cocktails or on lettuce leaves as a plated first course.

Low Country Pickled Shrimp
makes 12 servings as an appetizer
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2 pounds unpeeled, large raw shrimp (26/30 count)
3 small white onions, thinly sliced
1/2 cup olive oil
1/4 cup tarragon vinegar
2 tablespoons pickling spices
2 teaspoons salt
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/4 cup chopped fresh parsley

1. Peel and devein, if desired

2. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Don't overcook. Rinse with cold water.

3. Layer the shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving.

Baked Fish Parmigiana

It's Friday again, you don't feel like cooking, let alone thinking of something to cook. This should take care of it. Plus it's faster than ordering pizza.

Parmigiana means in the style of Parma and probably that Parmesan cheese is used as an ingredient.

Baked Fish Parmigiana
4 servings
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4 servings fish fillets or steaks
Salt and freshly ground black pepper to taste
1 cup tomato sauce, homemade or store bought
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted

Preheat oven to 425 degrees F.

Place the fish in a shallow buttered baking dish and season with salt and pepper.

Spread the tomato sauce over each fillet and sprinkle with the cheese. Drizzle with melted butter.

Bake, uncovered, until fish flakes easily when tested with a fork, fifteen minutes or so, depending on the thickness of the fish.

Scallops Saute'

Scallops are one of my favorite seafoods. They are so easy to prepare and perfect for any occasion. This is my favorite way to cook them.

Scallops Saute
4 servings
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1 pound sea or bay scallops
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 clove garlic, minced
1 tablespoon minced parsley
3 tablespoons fresh lemon juice

Wash the scallops and dry thoroughly. If sea scallops are very large, cut them in half.

In a large skillet heat two tablespoons of the butter and add the salt, pepper, paprika and garlic.

Add enough scallops to cover the bottom of the skillet without crowding. Cook quickly over high heat, turning or stirring occasionally, until golden brown, five to ten minutes. Transfer the scallops to a heated platter. Repeat the process until all the scallops are cooked.

In the same skillet place the parsley, lemon juice and remaining butter. Heat until the butter melts and pour over the scallops.

Tuna Noodle Casserole - From Scratch

Please don't think for a minute that I don't still make tuna noodle casserole the old fashioned way, two cans tuna, soup and a partial box of noodles, but this is special. That's why I make it for special people, like my Bible study class last week. If I remember this is adapted from an old Gourmet recipe.

Your topping are of your choice; crushed potato chips, 1 1/2 cups coarse fresh bread crumbs mixed with 4 ounces of grated Cheddar or French fried onions from a can.

I'll be linking to Full Plate Thursday at Miz Helen's Country Cottage, come join us.

Tuna Noodle Casserole
4-6 servings
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1 small onion, finely chopped
1/2 of a red sweet pepper, chopped
4 1/2 tablespoons unsalted butter
10 ounces mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
1/2 teaspoons dried thyme
2 teaspoons soy sauce
1/4 cup Sherry
1/4 cup -all purpose flour
2 cups low-sodium chicken broth or homemade
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 (6-ounce) cans tuna in olive oil, drained
1 cup frozen peas, defrosted

6 ounces egg noodles (I prefer the thicker Amish style; about 3 1/4 cups)

Topping of your choice

Preheat oven to 375 degrees. Butter a shallow 2-quart baking dish.

Cook onion and pepper in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms and thyme, then saute, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to saute mushrooms, stirring, until liquid mushrooms give off is evaporated. Add sherry and boil, stirring occasionally, until evaporated. Remove from heat.

Melt remaining 3 tablespoons butter in a 2-3 quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce, add defrosted peas and stir gently. Check for seasoning.

Cook noodles in a 5-6 quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.

Top with your topping of choice. Bake until topping is crisp and sauce is bubbling, 20-30 minutes.