Cheesy Tuna Casserole

I'll be the first to admit that this isn't the most healthy thing to feed my family, but in my defense it's so good!

I grew up eating this from the time I was really little. I'm not sure where exactly the original recipe came from. Maybe my grandmother? No one really seems to know, but it has always been one of my favorites. It's like ooey gooey comfort food on a cold winter's day.

 

Cheesy Tuna Casserole

8 oz. small sea shell pasta

1 can (10.5 oz) condensed cream of celery soup

3/4 cup milk

1/3 cup Miracle Whip salad dressing

1/2 tsp. dry mustard

1 cup shredded cheddar cheese

1 can (6 oz.) tuna, drained

1/4 cup bread crumbs

1 Tbls. butter, melted

Cook the pasta according to the package directions. I've found that under cooking the pasta by about a minute or so keeps it from getting squishy while baking.

Meanwhile, mix the soup, milk, miracle whip, dry mustard, cheese and tuna together in a 2 qt casserole dish.

Mix bread crumbs and butter together in a small bowl; set aside.

Add cooked pasta to the soup mixture; mix well. Top with bread crumbs.

Bake in a preheated 350* oven for 45-50 minutes or until bread crumb topping is lightly browned. 

For more great recipes visit Tasty Tuesday, Create Link Inspire, Totally Talented Tuesday, and Hearth and Soul.

Lemon Battered Fish

This is one of those recipes I have had around for years. I'll make it a bunch and then somehow forget all about it until some months later I come across it again. And then when I make it I can't figure out how I forgot about it!

This fish recipe makes such a light, crispy fish with a yummy citrus flavor. I love citrus and fish!

I use tilapia a lot while making this, but cod, perch and other similar white fish will work as well.

Lemon Battered Fish

1 cup + 1/2 cup flour, divided
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. sugar
1 egg, beaten
2/3 cup water
1/3 cup + 1/3 cup lemon juice, divided
2 lbs. tilapia or other white fish
Oil for frying


Pour oil into a large skillet suitable for frying (cast iron works awesome!) so the oil is approx 1 inch deep. Please make sure your skillet is deep enough that the oil will not overflow while frying. This could be a fire hazard!

Heat oil over med to med-high heat until it reaches 350*. A candy thermometer works great for this.

Meanwhile, in a medium bowl, combine 1 cup flour, baking powder, salt and sugar; set aside. In another bowl, beat together the egg, water and 1/3 cup lemon juice. Add to the flour mixture and mix well until smooth.

Place the remaining lemon juice in a small bowl and the remaining flour in a separate small bowl.

When oil is ready, dip each fish fillet first in the lemon juice, then the flour and finally the egg batter. Carefully drop battered fish pieces two or three at a time into hot oil. Fry for 2-3 minutes on each side or until golden and fish flakes easily with a fork.

Drain fish on paper towels before serving.


For more great recipes visit Tasty Tuesday, Create Link Inspire, Totally Talented Tuesday, Melt in Your Mouth Monday, and Recipe Sharing Monday