Beaver Lake Pasta Salad

Date May 27, 2008

This past Saturday was a gorgeous sunny day, so a few of our friends decided we would head over to Beaver Lake for a picnic and some sun worshiping. Amongst the group were several of our male friends who have true “male tastebuds” and appreciate pizza & beer as many foodies would a fine glass of Chardonnay and Oysters. So I decided to make a classic pasta salad for the picnic but with a slight twist. Loaded with fresh veggies and dressed with a nice tangy dressing - which requires zero prep. Everyone loved the salad, especially the “guys”. This salad transports well and is great for picnics since the only dairy is heavily salted - vegetarian friendly to boot! We hope you enjoy this salad with great weather, friends and lots of fun like we did. Read the rest of this entry »

Classic Tuna Noodle Cassrole

Date October 4, 2007

You may be thinking to yourself, “Tuna Casserole? What the heck?”. Well it just so happens I’ve never made this vintage classic. The mother of all casseroles, it turns out that it really is that good. It’s the perfect quickie supper on busy weeknights, and this version of the recipe turned out great! Creamy, hearty and satisfying it also freezes well.

From: Campbell’s Kitchen
Prep Time: 15 minutes
Cook Time: 25 minutes

Serves: 4

Ingredients:

1 can Cream of Mushroom Soup
1/2 cup milk
2 tbsp. chopped pimiento (optional)
1 cup frozen peas
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs

1 tbsp. butter

Directions:

Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F. for 20 min. or until hot. Stir.Mix bread crumbs with butter and sprinkle on top. Bake 5 min.