Tuna Noodle Casserole

I don't eat tuna so I used chicken instead and it still tasted great. I thought that I would miss the Cream of Mushroom soup that is used in so many tuna casserole receipes but this from scratch version is even better!

















All Recipes
Ingredients
1/2 cup butter
8oz egg noodles
1/2 medium onion, finely chopped
1 stalk of celery, finley chopped
1 clove garlic, minced
8oz mushrooms, sliced
1/4 cup flour
2 cups milk
Salt and pepper to taste
2 cans tuna drained (or chicken!)
3 tbsp bread crumbs
2 tbsp butter, melted
1 cup shredded cheddar cheese



Directions
Preheat oven to 375. Butter a medium baking dish with 1 tbsp butter. Bring a large pot of lighty salted water to a boil. Add egg noodles. Cook for 8 minutes until al dente and drain. Melt 1 tbsp butter in skillet over medium heat. Stir in onion, celery, and garlic and cook five minutes until tender. Add mushrooms. Cook another five minutes until most of the liquid is absorbed. Melt 4 tbsp butter in a medium saucepan. Whisk in flour until smooth. Gradually mix in milk. Continue cooking 5 more mintues until sauce is smooth and thickened. Season with salt and pepper. Mix in mushroom mixture, noodles, tuna/chicken, and shredded cheddar. Transfer to a baking dish. Melt remaining butter and mix with bread crumbs. Top casserole with bread crumbs. Bake 25 minutes.

Hot Spinach Dip

Mmmm, this dip is a great snack! Serve with water crackers and enjoy. This recipe is compliments of Martha Stewart.















Ingredients
2 tsp olive oil, plus more for baking dish
2 garlic cloves, minced
2 lbs spinach, coarsely chopped
1/2 cups milk
6 oz cream cheese
3 dashes Worcestershire
3 dashed hot sauce
3/4 cup shredded mozzarella

Directions
Preheat oven to 425 degrees. In a Dutch oven/large pot, heat oil over medium. Add onion and garlic. Cook until lightly browned, 5 to 8 minutes. Add spinach and cook until wilted, 5 to 8 minutes. Transfer to a colander and drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire, hot sauce, and 1/4 cup mozzarella. Stir to combine. Pour into a lightly oiled 1 1/2 quart shallow baking dish. Sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes.

Crostini with Gorgonzola, Honey and Walnuts

I'm an appetizer kind of girl and self proclaimed cheese addict, so it's no wonder that I love this recipe from Giada De Laurentiis. It's simple to make and tastes great!















Ingredients
2 tbsp olive oil
24 1/3 inch thick baguette slices
6 oz gorgonzola, crumbled
2/3 cup walnuts, toasted and coarsely chopped
3 tbsp honey

Directions
Preheat the oven to 375. Arrange the baguette slices in a single layer on a baking sheet. Lightly brush the slices with olive oil. Toast until golden, about 8 minutes. Toss the gorgonzola and walnuts in a bowl. Spoon the mixture onto the slices and press to adhere. Return to the oven and bake until the cheese melts, about 8 minutes. Drizzle with honey and serve warm.

Smoky Cheese Ball

Cheese balls are the perfect appetizer to throw together for a party. Plus, it's very easy to make! This recipe is compliments of Martha Stewart's website.















Ingredients
1 cup shredded smoked Gouda cheese
1 8oz package cream cheese, room temperature
1/2 stick unsalted butter, room temperature
1 tbsp milk
1 tsp steak sauce (I use Worchestire)
1/2 cup toasted pecans

Directions
Place all ingredients except pecans into the bowl of a stand mixer. Use the paddle attachment and mix until combined. Transfer mixture to the fridge. Let chill overnight. Roll mixture into ball. Place nuts in a shallow dish and roll ball in nuts to coat. Serve with crackers.

Jarlsberg Cheese Dip

Jarlsberg dip is my guilty pleasure from the gourmet cheese section at the grocery store. The homemade version of the dip is just as good, if not better. I try to make this in moderation at my house because it is consumed very quickly!















Ingredients
1 cup jarlsberg cheese, shredded
1/2 cup mayonnaise
1/4 cup scallion
1/4 cup purple onion

Directions
Shred cheese with a food processor. Add mayonnaise, scallions & onion. Mix well. Put in fridge until ready to serve. Serve with assorted crackers.