Tuna Noodle Casserole

Maybe I'm not normal but I like tuna casserole. I think I feel bad for it because, like meat loaf, it kind of gets a bad rap.  So stop turning your nose up at the poor tuna casserole and let's root for the underdog!  Plus it's easy, you probably have the ingredients on hand, and my kids really like it so maybe yours will too!

1 large package egg noodles - cooked and drained
2 cans tuna fish
2 cans cream of mushroom soup
1/2 soup can of milk
1 onion, diced
1 can mushrooms (or use sliced, fresh mushrooms)
1/2 cup diced green pepper
1/2 cup diced celery
1 cup frozen peas

Saute celery and onion in 1 tsp of butter in a large saucepan (you can saute the green peppers too, I usually don't though because I like the crunch)  Add remaining ingredients, except for noodles, and mix well. Pour noodles into a well buttered 9x13 pan and spread soup/veggie mix on top. Bake for 30 minutes at 350.  You can put crushed potato chips on top but I never do. I guess my kids don't know what they're missing!

Go Tuna Noodle Go!

S'mores Mix

This is such an easy, delicious treat and my husband is always begging me to make it!

1 box Golden Grahams (the small box, not the Family size)*
1 bag mini marshmallows
1 stick butter
1 cup chocolate chips

Melt the butter and marshmallows together in a saucepan. Add Golden Grahams and stir to coat well. Remove from heat and stir in chocolate chips until they are nice and melted. Spread on wax paper to cool. They are a little sticky at first, but after a few hours are perfect......if you can keep your family from eating them before that! As you can see from my picture I didn't even make it to get my camera and take a picture before people started munching!

*This is one instance in which I'd say don't try the generic Golden Grahams. I've tried the Malt O Meal bagged kind and they weren't nearly as good. The generic just doesn't have the right crunch and will stay too sticky. If you are going to try a generic brand though you'll need 8 cups of cereal. 

Pickled Banana Peppers

4 cups water
2 cups white vinegar
2 Tbsp. sea salt
10 cloves garlic


In a medium saucepan, bring 4 cups of water to a boil, reduce heat to a simmer and add the garlic. Cook for 5 minutes.  Add the vinegar and salt and bring back to a boil, stirring until salt dissolves.

Wash banana peppers and remove seeds without cutting the peppers lengthwise (stick a thin knife into the pepper from the top and carefully remove seeds.) Then cut the peppers into thin rings. Tightly pack them into two quart jars, or 4 pints. Pour liquid over the peppers until the bottle is full. Let cool and then put lids on and store in the refrigerator. They will start to taste pickled after a few hours but are better if you give them a couple of days. The recipe says these will stay good in the fridge for up to three months. I wouldn't know though, my family goes through them like candy!