Nics Tuna Casserole

Thanks Nicole for your Tuna Casserole recipe. I’ll post the finished dish when I renew my Flickr membership!


The children enjoyed it and Hubby (Chef) said he was ‘surprised’ how tasty it was, and had another helping! Next time I make it, I’ll use fresh salmon, I don’t like tuna!



  1. 1
    Nicole Says:

    Excellent. Glad you guys liked it. 🙂 Im not a big fan of tuna either… the salmon is a great idea! Have a nice day!! x

  2. 2

    I have another couple of pics to add to this later…

  3. 3
    Sue Says:

    The salmon version sounds yummy!

  4. 4

    I’ll try it in a few weeks, I think. Great news about your Mum, Sue…

  5. 5
    T & N Says:

    Mmmm! This looks nice…and seems frugal too!
    Another Irish blog! (well I’m ‘almost’ an Irish blog!- being from N.Ireland) Not too many of them about?!


    p.s. A piano in the room is a good place to start! Gets them interested, and is always a fun ‘toy’ to experiment with (do you have a large garden you can escape to???) before formal lessons are introduced.

  6. 6
    Amy P Says:

    I didn’t have your email address to leave you the recipe, so here it is!

    Baked Potato Soup

    4 medium baked potatoes
    2 slices bacon
    1/2 cup celery, chopped
    1/2 cup green onions with tops, thinly sliced
    1 can (14 1/2 oz) chicken broth
    1 1/2 cups milk
    1 garlic clove, pressed
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 cup light sour cream
    2 oz shredded cheddar cheese (1/2 cup)

    1. Remove skins from baked potatoes. In a bowl coarsely mash the potatoes.

    2. In large pot, cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 teaspoon drippings in pan.

    3. Meanwhile, chop celery. Thinly slice green onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and black pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.

    4. Stir in sour cream and reserved bacon. Ladle soup into 4 bowls. Shred 2 tablespoons cheese over each serving. Enjoy!

    We like to eat this soup with this sandwich recipe:

    Crusty Grilled Sandwiches:

    1 oz fresh Parmesan cheese, grated (about 1/4 cup)
    3 tablespoons butter or margarine, softened
    1 garlic clove, pressed
    8 slices sourdough bread
    8 oz sliced Monterey Jack cheese
    8 oz sliced deli ham
    4 teaspoons Dijon Mustard
    1 medium tomato, sliced into 8 thin slices (optional)
    4 teaspoons snipped fresh basil leaves (optional)

    1. Grate Parmesan cheese into a bowl. Add butter and garlic; mix well.

    2. On 4 bread slices, evenly layer half of the Monterey Jack cheese and all of the ham.

    3. For each sandwich, spread ham with 1 teaspoon of mustard; top with 2 tomato slices and 1 teaspoon snipped basil, if desired. Cover with remaining cheese and bread slices.

    4. Spread butter mixture over outsides of sandwiches. Place sandwiches on griddle; cook over medium heat 4-5 minutes on each side or until golden brown. Cut sandwiches in half and serve.


RSS Feed for this entry

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: