Mexican Chicken (good stuff)
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Tuna tettrazini (of sorts)
This is another recipe that my kids just loved. Easy to make and filling also.
In a saucepan saute about 1/2 of an onion until tender. Sometimes I use dry onions and saute them instead. When tender, add 1 can cream of mushroom soup, about 1/2 can of water. I suppose you could also use milk, but I never have. Stir that and heat through. Then add about 3/4 cups of shredded cheese. I usually use Cheddar, but you can use other types too. They all give it a different flavor. Then add one can of drained tuna. Heat that through while you cook spaghetti noodles (1/2 package). When noodles are done, pour mixture over the spaghetti noodles and enjoy.
I have also been known to add musrooms to the mix when I want a little heartier sauce.
Salisbury Steak with mushroom onion gravy
This is one of my family favorites. My daughter is a very picky eater and this is one that she requests on a regular basis.
- 2 medium onions
- 1 lb. ground beef
- 1/2 cup soft bread crumbs
- 3/4 tsp salt
- dash of nutmeg
- 1 1/2 cups sliced mushrooms
- 2 Tbsp butter,margarine or oil
- 1 tsp cornstarch blended with 1/2 cup of water
- 1 beef bouillion cube
- pepper to taste
Mince 1/2 onion and mix with beef, crumbs, salt adn nutmeg.
Shape into 4 patties and saute 4 minutes or to desired doneness. Remove meat from skillet and keep warm. Drain fat. Slice remaining onions and saute with mushrooms in butter until tender. Add cornstarch mixture and boillion to onion mixture. Cook and stir until bouillion is dissolved and mixture is thickened. Add pepper and spoon over steaks. I put my patties in the sauce and let them simmer for a few minutes. I also add more water and bouillion cubes and cornstarch in the same proportions to make more gravy. That’s the best part.