Amazing how two and half weeks of seven sick kids can set you back almost double the amount of time! I hope everyone reading this is over that fever and cruddy cough that has been making the rounds.
I've been wanting to do some "How-To" posts for quite awhile, and this one has been waiting for me since the beginning of the kids getting sick! It's our family recipe for Rice, Tuna, Cheese Casserole, which has been around for at least three generations, that I know of. We eat it at least once a week, typically on Fridays which is a day that we don't meat in our home.
It has evolved quite a bit over the years, and this is my version. My grandmother would make a white sauce and individually layer all the ingredients. My mom started substituting cream of mushroom and milk for the white sauce. Neither one of them used French Fried Onions. And I decided it was quicker and easier to just mix it all together!
First of all, the ingredients!
3 Cups Dry Rice - Cooked
(6 Cups Water for Rice)
1 Large (10 oz) Can of Tuna - Drained
2 Cans Cream of Mushroom Soup
2 Cans of Milk
1 Container of French Fried Onions
16 oz. Cheddar Cheese - Shredded
Cook the Rice - This usually takes about 20 minutes, and you can cook it ahead of time.
I love my rice cooker! This one was my mom's and is probably 25 to 30 years old...still works great!
Go ahead and pre-heat your oven to 350 degrees. Combine all ingredients in a large bowl. The amounts of French Fried Onions and Cheese are up to you. Just set aside some French Fried Onions and Cheese to put on top of the casserole.
Pour the combined ingredients into a greased 9x13 pan. I know it may not be looking pretty yet, but trust me, we're getting there!
Add to the top whatever amount you like of French Fried Onions and Cheese.
Place in your 350 degree oven and bake for approximately 30 mins. This dish can also be made ahead and refrigerated or even frozen. I would just recommend covering with foil to prevent the top from getting too browned during the longer cooking time. You may need to bake for 45 mins straight out of the fridge, and up to an hour or more if out of the freezer. Use a dinner knife blade to insert into the center to test how hot the casserole is before serving.
This is indeed our favorite meal! A bit different from how my grandmother and mother used to make it, but I'm sure they'll forgive me!
Kara and Charlotte
Katherine loves hers!
Here's poor little Clare. I remember when I took this pic that I thought she looked a bit flushed. This ended up being the first of many nights that we began dealing with fevers and coughs. :o(
But she ate all her Rice, Tuna, Cheese Casserole!
And I've gotta show my boys, Holden and Anderson! Yuum-mmy!!
If you do try this recipe, I'd love to know how your family liked it!
And do you have a favorite, family recipe? Please share! If you're like me, I'm always looking for kid-friendly meals to add to our table!
Next Time: Homemade Laundry Detergent! I've been making the same recipe for nearly three years. Just a few simple ingredients, and you can make your own detergent in a matter of minutes. Quicker and cheaper than going to the store!
I wonder if we use the same laundry detergent recipe! We switched to homemade last fall, and the clothes always smell the same, it works wonders, and it got rid of my Grandma's rash!
ReplyDelete1 shredded bar of Ivory soap (smells divine when you shred it!)
1 cup of baking soda (I used Arm and Hammer)
1 cup of borax (I used 20 Mule team borax)
Mix it thoroughly and use 1 table spoon per load!
Moriah,
ReplyDeleteThat recipe is pretty close! Can't beat those basic and "old-fashioned" ingredients, and you don't need all the fancy stuff to get clean clothes! And, yes, definite benefits for those with sensitive skin, or, as in our family, chemical sensitivities to artificial fragrances and dyes.
I need to make more in the next day or so, so we'll see soon how close we are on our recipes! :o)