Tuna Noodle Casserole

My mom's recipe with my personal twist, it's a casserole packed with noodles, cheese, tuna and vegetables.  Makes great leftovers the next day by Kathy and Lacey Johnston.
Serves 4 - 6.

• 1 box Tri-Color Rotini
• 1/2 cup Saltines, crushed or Panko Bread Crumbs
• 1 tbsp Unsalted Butter, melted
• 3 stocks Celery, sliced
• 1/2 Yellow Onion, finely chopped
• 1/4 cup Unsalted Butter
• 1/4 cup All Purpose Flour
• 1/2 tsp Kosher Salt
• 1/2 tsp Dry Mustard
• 1/4 tsp Black Pepper
• 2 cups Milk
• 2 (6 oz.) cans Tuna packed in water, drained
• 1 cup Sharp Cheddar Cheese, cut into 1/2" cubes
• 1/4 cup Roasted Sweet Red Peppers, seeded and chopped (optional)
• 1/4 cup Crimini Mushrooms, chopped (optional)

1. Cook noodles according to package directions, drain and set aside.
2. Preheat oven to 375* degrees F.
3. In large saute pan, saute celery, mushrooms and onion in butter over medium-high heat till tender.
4. Stir in flour, salt, dry mustard and black pepper till flour is disolved.
5. Add milk, cook and stir until slightly thick and bubbly.
6. Remove from heat, add cheese, tuna, red peppers and noodles, stir till combined.
7. Transfer to casserole dish, sprinkle with bread crumbs and then drizzle with melted butter.
8. Bake, uncovered, for 35 minutes or until breadcrumbs are golden.

Chicken & White Bean Stew

A very comforting stew, perfect for cold days with lots of veggies and chicken in a creamy broth by Lacey Johnston.
Serves 4

• 2 (14 oz.) cans Chicken Stock
• 1 Yellow Onion, chopped
• 2 Celery Sticks, sliced
• 2 Carrots, chopped into rounds
• 1/2 cup Frozen Peas
• 1/2 cup Cannellini Beans, drained
• 1 cup Water
• 1/2 tsp Dried Basil
• 1/2 tsp Dried Oregano
• 1 tsp Salt
• 1/4 tsp Garlic Powder
• 1/4 tsp White Pepper
• 2 cups Milk
• 2/3 cup All-Purpose Flour
• 2 Chicken Breasts, cut into 1/2" cubes
• 2 tbsp Olive Oil
• 2 tbsp Butter

1. In a large dutch oven over medium heat, cook chicken for 5 minutes in olive oil. Stirring frequently.
2. Remove chicken with slotted spoon, set aside.
3. Add butter to pan, increase heat to medium-high.
4. Add celery, onion and carrots, saute until onion is tender but not brown.
5. Add dried herbs and flour to pan, stir till flour is dissolved.
6. Add chicken stock, milk, water, beans and peas.
7. Return chickn to pot and bring to a boil.
8. Reduce heat to a simmer, cover and cook 10 - 12 minutes or until chicken is cooked through.

Wacky Cake

An egg and butter free chocolate cake that won't make you miss either ingredient. Super moist and super easy to make.
Serves 10.

• 1 1/2 cups All-Purpose Flour
• 1 cup Sugar
• 1/2 tsp Salt
• 1 tsp Baking Soda
• 3 tbsp Cocoa Powder
• 6 tbsp Vegetable Oil
• 1 tsp Vinegar
• 1 tbsp Vanilla
• 1 cup Cold Water
• 1/4 cup Powdered Sugar

1. Preheat oven to 350* degrees F, grease 8" square baking dish, set aside.
2. In a large bowl, mix dry ingredients, pour in wet ingredients and stir until smooth.
3. Pour mix into prepared baking dish.
4. Bake for 20 minutes or until toothpick comes out clean.
5. Let stand until completely cool.
6. Sift powdered sugar over the top, serve in squares.

Mom's Taco Casserole

A beef taco casserole with lots of corn, cheese and tortilla chips.  A huge kid favorite that adults love too by Kathy Johnston.
Serves 4 - 6.

• 1 bag Tortilla Chips
• 1 lb. Ground Beef
• 2 tbsp Taco Seasoning
• 8 oz can. Tomato Sauce
• 1/2 bag Frozen Corn
• 1 tbsp Dried Basil
• 2 tbsp Parsley Flakes
• 1 cup Cheddar Cheese, shredded
• 1 cup Water
• Salt & Pepper to taste

1. Preheat oven to 325* degrees F.
2. In a large skillet, brown beef, drain and return to pan.
3. Add salt, pepper and dry seasonings.
4. Add tomato sauce and bring to a boil.
5. Add corn and water (up to 1 cup), reduce heat to low and simmer 15 minutes.
6. Arrange chips in casserole dish in a single layer, pour half meat mixture over chips.
7. Repeat layer and top with cheese.
8. Bake for 20 - 30 minutes or until chips are golden and cheese is melted.