Scratch Tuna Noodle Casserole

Ingredients:
 1/2 cup butter, divided
 1 (8 ounce) package uncooked medium egg noodles
 1 tablespoon onion flakes
 2 tablespoons Chives
 1 stalk celery, finely chopped
 1 clove garlic, minced
 8 ounces button mushrooms, sliced
 1/4 cup all-purpose flour
 2 cups milk
 salt and pepper to taste
 2 (6 ounce) cans tuna, drained and flaked
 1 cup frozen peas & Carrots, thawed
 3 tablespoons bread crumbs
 2 tablespoons butter, melted

Directions:

1. Preheat oven to 350 degrees F. Spray a medium baking dish with non-stick 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 -- drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, chives, celery, and garlic, and cook 5 minutes, until celery is tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 more 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, peas, mushroom 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. 
5. Bake 25 - 40 minutes in the preheated oven, or until bubbly and lightly browned.

Stuffed Cabbage

Stuffed Cabbage

Recipe By : Louise

Serving Size : 6

Categories : Main Dishes Beef, Casserole, Vegetables
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1 head cabbage
1 pound ground beef
1/2 pound sausage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice
1/2 teaspoon thyme
1/4 teaspoon allspice
2 tablespoons onion flakes
1 small can tomato sauce
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1. Remove twelve large leaves from cabbage. Blanch one minute and drain. Mix ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts and shape each into a log two inches shorter than a cabbage leaf. Place one meat log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over, and finally fold remaining side. Place, seam side down, in a single layer in large, shallow baking dish which has been lined with extra blanched cabbage leaves.
2. Mix onions with tomato sauce and spread over cabbage rolls. Bake at 350 degrees for 1 to 1-1/2 hours, until meat is cooked through.

Turkey a-la-King over Wild Rice

Turkey a-la-King over Wild Rice
Recipe By : Louise
Serving Size : 12
Categories : Entree
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1 1/2 pounds chicken -- cooked & diced
1 package peas and carrots, frozen
1 1/4 quarts turkey gravy
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 dash black pepper
1 dash rosemary
1 dash thyme
1 dash sage
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 Rice
2 3/8 cups wild rice -- raw
1 1/4 quarts hot water
1/2 teaspoon salt
1 dash black pepper
3 tablespoons margarine
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1. Make rice according to package directions.
2. Make Gravy and add chicken, veggies, and spices. Stir and pour over rice. Serve.
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Busketti

Busketti
Recipe By : Louise
Serving Size : 10
Categories : Entrees
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1 can tomato soup, condensed
1 can cheese soup, condensed
2 cups hot water
1 pound rotini -- or other small pasta
1/4 cup margarine
1 teaspoon worcestershire sauce
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1. Place all but pasta in a buttered casserole dish.
2. Cook the pasta and add to ingredients. Toss, bake 30 minutes at 350 degrees & serve.
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White Chili

White Chili
Recipe By : Louise
Serving Size : 12
Categories : Entree
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2 2/3 cups chicken broth
1 can great northern beans
2 2/3 tablespoons onion flakes
2 teaspoons garlic -- minced
1 can green chiles -- canned
2 teaspoons oregano
2 teaspoons cumin
1 1/3 dashes cloves, ground
1 dash cayenne pepper
2 teaspoons cilantro
1 1/3 tablespoons chili powder
1 red bell pepper -- diced
2 pounds chicken -- cooked & diced
3 tablespoons cornstarch
1 1/3 cups cold water
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1. Combine all ingredients exept for cornstarch and cold water. Heat to boiling - fold in a slurry of cornstarch and cold water. Cook for about 30 minutes, Serve.
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