SOUR CREAM AND ONION TUNA NOODLE CASSEROLE - THE PIONEER WOMAN
I have one more casserole recipe to share with you before spring truly breaks forth and our menu planning turns to grilling and salads and all good th
Provided by Brenda Score
Categories main dish
Total Time 1 hours 15 minutes
Prep Time 35 minutes
Cook Time 40 minutes
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F. Lightly butter the insides of a large baking dish and set aside.Heat butter in a large heavy saucepan with tall sides over medium to medium-high heat. Add onion and celery and cook until just softened, about 5 to 7 minutes. Stir in garlic and cook for 1 minute more. Sprinkle flour over the top and stir lightly for 1 minute. Slowly add milk and half-and-half, and then simmer until mixture is lightly bubbling and thickened, stirring occasionally for about 5 to 7 minutes. Stir in Parmesan and dry mustard, and then season to taste with salt and pepper. Remove saucepan from heat and stir in peas.While sauce is cooking in the saucepan, cook noodles in a large pot of boiling salted water until just al dente. Drain noodles, reserving 1/2 cup of noodle cooking liquid. Transfer noodles to a very large mixing bowl. Pour warm sauce over noodles. Then add sour cream, Gruyere, dill, and chives, and fold to blend. Add reserved noodle cooking liquid a bit at a time until mixture is creamy and moistened to your liking (you may not want to use the full 1/2 cup of liquid). Fold in tuna, taking care to leave some chunks intact. Transfer mixture to prepared baking dish. Sprinkle with crushed potato chips. Tent dish loosely with foil and bake for 20 to 30 minutes, or until hot throughout. Remove foil and bake uncovered for another 5 to 10 minutes, or until top is golden brown and the filling bubbles. Remove from oven, sprinkle with a bit more fresh chopped dill and chives, and serve immediately.
SOUR CREAM BLUEBERRY COFFEE CAKE RECIPE | ALLRECIPES
This is a spin on traditional coffee cake that me and my fiance love!
Provided by Mrs.Encinas:)
Categories Blueberry Desserts
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
- Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 639.5 calories, CarbohydrateContent 90.2 g, CholesterolContent 87.7 mg, FatContent 30 g, FiberContent 2.5 g, ProteinContent 6.1 g, SaturatedFatContent 14.9 g, SodiumContent 224.7 mg, SugarContent 63 g
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SOUR CREAM AND ONION TUNA NOODLE CASSEROLE - THE PIONEE…
I have one more casserole recipe to share with you before spring truly breaks forth and our menu planning turns to grilling and salads and all good th
From thepioneerwoman.com
Total Time 1 hours 15 minutes
Category main dish
From thepioneerwoman.com
Total Time 1 hours 15 minutes
Category main dish
- Preheat oven to 375°F. Lightly butter the insides of a large baking dish and set aside.Heat butter in a large heavy saucepan with tall sides over medium to medium-high heat. Add onion and celery and cook until just softened, about 5 to 7 minutes. Stir in garlic and cook for 1 minute more. Sprinkle flour over the top and stir lightly for 1 minute. Slowly add milk and half-and-half, and then simmer until mixture is lightly bubbling and thickened, stirring occasionally for about 5 to 7 minutes. Stir in Parmesan and dry mustard, and then season to taste with salt and pepper. Remove saucepan from heat and stir in peas.While sauce is cooking in the saucepan, cook noodles in a large pot of boiling salted water until just al dente. Drain noodles, reserving 1/2 cup of noodle cooking liquid. Transfer noodles to a very large mixing bowl. Pour warm sauce over noodles. Then add sour cream, Gruyere, dill, and chives, and fold to blend. Add reserved noodle cooking liquid a bit at a time until mixture is creamy and moistened to your liking (you may not want to use the full 1/2 cup of liquid). Fold in tuna, taking care to leave some chunks intact. Transfer mixture to prepared baking dish. Sprinkle with crushed potato chips. Tent dish loosely with foil and bake for 20 to 30 minutes, or until hot throughout. Remove foil and bake uncovered for another 5 to 10 minutes, or until top is golden brown and the filling bubbles. Remove from oven, sprinkle with a bit more fresh chopped dill and chives, and serve immediately.
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