… in a hurry!
Ever get home from work from a really tough day with no plans for dinner? Of course not. If you’re the cook in the household, more than likely when you open the door you already have an inkling of what’s for dinner. But on those nights when the only time you have is to reach into the cupboard, grab a few cans of this and that and have dinner on the table soon, then these two recipes are for you.
Tuna Potato Puffs
1 -6.5 ounce can tuna
1 1/2 cups leftover mashed potatoes
2 eggs, separated
1/2 teaspoon salt
Pepper to taste
1 teaspoon minced onion
Drain and flake tuna with a fork. Mix the tuna with the potatoes. Beat the egg yolks and incorporate into the potato mixture. Add the salt, pepper and onion and stir until well blended. Beat the egg whites stiff but not dry and fold into the potatoes. Use a spoon to cut into the egg whites and potatoes turning over to blend until no lumps of egg whites are left. Be careful not to stir or beat. Spoon mixture into 6 individual well-greased custard cups or a 1 1/2 quart casserole dish. Bake cups at 350 degrees F. for 30 minutes or bake the casserole for 40 to 45 minutes.
Note: You may also use this recipe to make Tuna Potato Bake. Prepare in much the same method but do not separate the eggs. Beat together the whole eggs and stir into potato mixture. Bake in a 1 1/2 quart casserole. Serve with a vegetable side dish and choice of bread.
Tuna Noodle Casserole
3 cups of narrow noodles
2 -6.5 ounce cans tuna
1 -1 pound can green peas, drained
1 cup grated cheddar cheese, divided
1 -10.75 ounce can cream of mushroom soup
1/2 cup milk
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup unseasoned dry bread crumbs
Cook noodles according to package directions. Drain tuna and flake with a fork. Mix all ingredients except 1/4 cup of cheese and the breadcrumbs. Pour into a greased 2-quart casserole dish. Mix the remaining cheese with the breadcrumbs and sprinkle over casserole. Bake in a 350 degree F. oven for 15 to 20 minutes or until hot and bubbly.
Note: For variation, use 2 cups cooked cut asparagus instead of the green peas.