My Granny Makes the BEST Tuna Casserole

Pin It Now!

Oh Boy Tuna Casserole...

But not just any Tuna Casserole, this is another in my series of recipes showing off the glory days of yesteryear when Grandma's Casseroles ruled the Church Potluck Suppers!

And this one did indeed rule.  It is a take on the classic Tuna Casserole you might have found on the back of a can of Cream of Mushroom Soup.  But my Granny added little extras... Like the nutty flavor of some Parmesan Cheese.  She loved adding peas to about any casserole, but the peas in this made the dish look pretty, be a little healthy and taste better.

The crunchy topping and pasta make for a fun mix that always pleases... Way to go Granny!

Keep scrolling down for the easy to follow recipe.

But first, a word about Granny's wish list.  Here's a few items that would have really made her life easier casserole-wise and glow at the Church basement!

         

Keep scrolling down for this easy to follow recipe....

OK... Here's what I did...

My Granny's
Tuna Pasta Casserole

Ingredients

• 1 Box Elbow Macaroni, prepared according to box directions, except boil 2 minutes less than suggested
• 3 Cans Albacore Tuna in Water, squeezed dry
• 1 Can Cream of Mushroom Soup
• 1 Cup Whole Milk
• 1 Small bag Frozen Peas, thawed under running HOT water
• 1/2 Onion, Minced
• 1 tsp Sea Salt
• 2 tsp Ground Pepper
• 1/2 Cup Freshly grated Parmesan Cheese
• 1/2 Cup Panko Bread Crumbs
• 2 TBS Butter

Cooking Directions

1. Preheat oven to 350 degrees
2. Prepare pasta according to directions on the box EXCEPT, boil 2 minutes less than suggested, drain
3. In a large mixing bowl, combine the Tuna, Soup, Milk, Peas, Onion, Parmesan, Salt and Pepper.  Stir in the cooked pasta and stir to evenly mix
4. Spray a large 9X13 casserole dish with non-stick spray, transfer the tuna/pasta mix to the casserole dish.
5. Bake for 25 minutes.
6. While the casserole is baking, in a small saute pan, melt the butter and add the Panko Bread Crumbs to the melted butter,. Saute for a couple of minutes, stirring constantly.
7. After 25 minutes, remove casserole from the oven, sprinkle the buttered bread crumbs evenly on the top.  Return to the oven and bake for another 5 minutes until the crumbs just start to brown.
8. Serve warm and ENJOY!

My Granny makes the BEST Cheesy Potato Salad

Pin It Now!

Oh Boy, Potato Salad...

But not just any potato salad, this is the recipe that GLOWS at a church potluck along side several bowls of tater salad.  This is the one that made grandma a legend among the Church Basement Ladies.

It is the classic Yellow Mustard recipe, along with several "secret Ingredients" that you probably already have in your pantry (and a couple you may not).

First, the two items you may do not have, the cheeses.  That's right, not just one type (Cheddar), but I also dump in a tub of Blue Cheese Crumbles.  Adds just the right amount of "something, Something" to the dish.  Not a strong enough flavor to make you apologize to the blue cheese haters (yes, there are a few), just enough to add a terrific flavor that you don't need to identify.

But also, in addition to yellow mustard and mayo (the classics), i add a little bit of sour cream to add to the creaminess.  Toss in some chives and Paprika for color, some BBQ spices and sauce for flavor and you have upgraded the classic Potato Salad to the one that everyone hunts for.

I was serving up a Football party.  Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the buffet table just as the first quarter started and we settled in with all the optimism you could imagine.  I served up a KX Classic BBQ Spread, with ribs, brisket and more... Just screamed the need for Potato Salad as we grabbed a plate and moved on to making plans for a football game in February.... Sigh

Enjoy!

Keep scrolling down for this easy to follow recipe.  But first, take a look at one of the items on my want list... I of course already own a Kitchenaid brand stand mixer.  White goes with everything standard.  But I recently went to a friend's kitchen with all matching appliances in her signature color.  I have been pondering upgrading to the larger professional model and now see that it is indeed available in an incredible dark green color (as well as about a dozen other colors)... Jealous and plotting my upgrades...



And here's the recipe, just below the photo...

OK... Here's what I did...

Cheesy Potato Salad

Ingredients

• 5 Pounds Red Skinned Potatoes, Large Dice, cooked until fork tender
• 8 Ounces Sharp Cheddar Cheese, freshly Grated
• 1 Tub (4 OZ) Blue Cheese Crumbles
• 4 Hard Cooked Eggs, Chopped
• 1 Medium Red Onion, Chopped
• 4 TBS Chopped Chives, divided, 3 TBS in mix, reserve 1 TBS for Garnish
• 3 TBS Your favorite Spice Rub Mix, divided 2 TBS in the taters, 1 TBS as garnish
• 3 TBS Yellow Mustard
• 1-1/2 Cups Mayonnaise
• 1/2 Cup Sour Cream
• 1 TBS Spicy BBQ Sauce of your Choice

Cooking Directions

1. Cook the potatoes til just done.  While the potatoes are cooking, prepare the "sauce".  It needs to be ready to add to the potatoes while they are still hot..
2. Combine all the other ingredients (be sure to reserve some of the spices as toppings/garnish) into your kitchenaid mixer and mix on low for about three minutes.
3. While the potatoes are still warm, mix in about 1/4 of the potatoes and 1/4 of the goo in a large mixing bowl. Then add about 1/2 the remaining potatoes and goo, mix that layer, then the final layer.  Transfer to a serving dish and cover tightly with cling wrap.
4. Cool in the refrigerator for at least three hours prior to serving, preferably over night for all the flavors to mix mingle and influence.
5. Just prior to serving, garnish with chives and additional spices
6. Serve Chilled and ENJOY!

My Granny Makes the World's Best Deviled Eggs

Pin It Now!

OH BOY, Deviled Eggs...

But not just any deviled eggs.  These are the deviled eggs of your youth.  The ones your Granny made.  Sweet and creamy "goo", with hints of the tangy pickle brine from Dill Pickles.

I dressed 'em up a bit with a piece of that dill pickle for a bit of crunch in the texture.

Then for a bit of garnish, I added a sprinkle of a red spice mix (in this case, a Cajun mix).  this adds a slight extra flavor, as well as the color for presentation.  If you don't want to have the extra flavor added, use a sprinkle of paprika.  still a bit of additional flavor, but not as strong.

And where there is a red garnish, a green garnish for a contrasting look  makes for one beautiful plate.

And as with all things, Granny was right, her classic recipes are a classic for a reason, DELICIOUS!

I was serving up a Football party.  Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the appetizer tray as my guests arrived with all the optimism you could imagine.  I wanted something they could grab a napkin, grab a couple of and move on to making plans for a football game in February.

And just possibly, I knew we would need a little comfort food... Granny's Deviled Eggs to take us back to a simpler time.  Sigh.

Enjoy!

 OK... Here's what I did...

DEVILED EGGS - PERFECT Granny's
"Old School" Recipe

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of your favorite BBQ Rub for Garnish
• Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
• 24 Small pieces of Dill Pickles for Garnish
• Sprinkle of Red Spice Mix (I like to use a lightly seasoned Cajun Mix, taco also works or simple Paprika)

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and BBQ Rub until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg . Garnish with sprinkles of Paprika and top with a small slice of Sweet Pickle. This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
7. Serve chilled and ENJOY!