main dish | Cookitvlog by Gary & Peggy Neese

Easy Tuna Noodle Casserole

cookitvlog — Thu, 10 Jun 2021 21:55:51 +0000

Easy Tuna Noodle Casserole

Ingredients:

1 TBSP Salt
1 TBSP Oil
1 – 12 oz Bag of No Yolks Dumpling Noodles
1 – 22.6 oz Can of Cream of Mushroom Soup
3/4 Cup Milk
2 – 12 oz Cans of Tuna
2 – 15 oz Cans of Peas
Salt to taste
Pepper to taste
6 oz of French’s Fried Onions

Directions:

How to make a Easy Tuna Noodle Casserole. In extra deep pot fill with water to cover the pasta and add Salt and Oil and bring to a rolling boil. Add pasta and cook for 8 to 10 minutes or until your liking of tenderness. Drain pasta and add back to pan. Next stir in Cream of Mushroom soup and Milk to combine well. Now add Tuna and mix well. Add Peas, Salt to taste, Pepper to taste and mix well. Spray a 9″ x 13″ glass cake pan and fill with casserole. Top with French Onion and bake at 350 until onions are a golden brown and enjoy.

Here is some other tasty Casseroles your family may enjoy.
Cheesy Bacon Veggie Casserole recipe (Here)
Deconstructed Stuffed Pepper Casserole (Here)
Chicken Pot Pie Casserole Recipe (Here)
Crockpot Cheesy Barbecue Casserole (Here)
Green Bean Casserole (Here)
Breakfast Casserole French Toast Casserole Recipe (Here)

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Tasty Pressure Cooker Lasagna

cookitvlog — Sun, 06 Jun 2021 19:54:20 +0000

Tasty Pressure Cooker Lasagna

Ingredients:

2 TBSP EVOO
1 Small Onion
4 Cloves of Garlic Minced
2.25 Lbs Lean Ground Beef
1/2 Tsp Garlic Salt
1/4 Tsp White Pepper
48 Oz’s of Rao’s Marinara Sauce
2 TBSP Red Wine Vinegar
1 and 1/4 Tsp Italian Seasoning
14 Lasagna Noodles broke up
3/4 Cup Heavy Cream
1 Cup Shredded Mozzarella Cheese
1 Cup Shredded Italian Cheese
1/2 Cup Parmesan Cheese

Top with

1 Cup Shredded Mozzarella Cheese
1 Cup Italian Cheese

Directions:

How to make a tasty pressure cooker Lasagna in under 30 minutes. Set pressure cooker on seer, add EVOO, Onion, Minced Garlic and cook until translucent. Add Ground Beef, Garlic Salt, White Pepper and chop up while cooking until cooked then drain. Next add Rao’s Marinara Sauce, Red Wine Vinegar, Italian Seasoning and mix well. Add broke up Lasagna Noodles and mix well. Close lid and cook 20 minutes. Release pressure and carefully open pressure cooker and mix well. Next add Heavy Cream and stir together. Now add Mozzarella Cheese, Italian Cheese, Parmesan Cheese and mix well to combine. Top with more Mozzarella and Italian Cheese. Close Pressure Cooker and cook 5 more minutes, enjoy.

If you love your pressure cooker as much as us meals you should also try these tasty recipes
Pressure Cooker Potato Soup recipe (Here)
Pressure cooker Hamburger Soup recipe (Here)
Pressure Cooker Beer Cheese Soup recipe (Here)

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Smothered Garlic Chicken Recipe

cookitvlog — Tue, 21 Jul 2020 01:56:15 +0000

Smothered Garlic Chicken Recipe

Ingredients:

3/4 Cup Whole Garlic Cloves (approx 30 to 40 Cloves)

4 Chicken Leg Quarters

1/2 Tbsp Kosher Salt

1 Tsp Black Pepper

2 Tbsp Butter

3 Tbsp Olive Oil

1/4 Cup Cognac- divided

1 1/2 Cups dry white wine

1/2 Tsp Thyme Leaves

2 Tbsp all purpose flour

3 Tbsp Heavy Cream

1/2 Tsp Parsley

Salt and Pepper to taste

Directions:

Dry the Chicken using paper towels. Season liberally with Salt and Pepper on both sides. Heat the butter and add in large pot or Dutch Oven over medium – high heat. In batches saute the Chicken in the fat, skin side down first until nicely browned approx 3 to 4 minutes per side. Turn with tongs or spatula, you don’t want to use a fork and pierce the skin. If the fat is burning, turn the heat down to medium heat. When a batch is done, transfer it to a plate and continue to saute all the Chicken in batches. Remove the last Chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often until evenly browned. add 2 TBSP of Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return all the chicken to the pot with the juices and add Thyme leaves. Cover and simmer at the lowest heat for about 30 minutes or until the Chicken is done.

Remove the Chicken to a platter and cover with aluminum foil to keep warm. In a large bowl whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining TBSP of Cognac and the cream and boil for 3 minutes. Add Salt and Pepper to taste. It should be heavy flavored because the Chicken tends to be bland. Pour the sauce over the Chicken and serve.

No Sweat Chicken Scampi Recipe

cookitvlog — Sat, 27 Oct 2018 02:58:00 +0000

No Sweat Chicken Scampi Recipe

Ingredients:

1/2 Lb. Pasta of choice – I recommend Angel Hair

Breading for Chicken:

1 Cup of Milk

1 Cup of Flour

1/2 Tsp. Salt

1/2 Tsp. Pepper

1-2 Lbs. of Boneless Skinless Chicken Breast Tenders

Sauce:

6-9 Sweet Peppers, Julienned

1/2 Red Onion

1 Clove of Garlic

7 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Salt plus a little more for taste

1 Cup White Wine

3/4 Cup Heavy Cream

1/2 Cup Italian Dressing

1/2 Tsp. Garlic Salt

1/4 Tsp. Italian Seasoning

Pepper to taste

Directions:

Prepare two bowls for dredging chicken as follows, Add milk to one bowl and set aside. To second bowl add Flour, Salt and Pepper and whisk to combine. If using Chicken Breast cut Chicken into tenders and begin double dredging by dipping tenders into milk, then dry ingredients and repeat covering each tender twice. Place tenders on wire rack to rest. Be sure to add a piece of parchment paper under rack.

While tenders are resting Julienne Sweet Peppers, thinly slice red onion, and chop Garlic and set aside. Next add 3 Tbls. EVOO to hot deep skillet, set at medium high heat. Add Peppers, Onion and Garlic to skillet, cook 3 to 4 minutes, or until slightly tender. Add Salt and Pepper to taste and remove veggies and set aside.

Add 3 additional Tbls. of EVOO to hot skillet and add Chicken Tenders. Cook 3 to 4 minutes per side. When Tenders are fully cooked, remove from skillet, cover with foil and set aside.

Add 1 Tbls. Salt and EVOO to Pasta water and prepare as directed on package.

Add White Wine and scrape hot skillet to deglaze. Add Heavy Cream & Italian Dressing and stir to combine. Next add Garlic Salt & Italian Seasoning stir well and cook until slightly reduced. Add Veggies to sauce and stir to coat. Add Salt and Pepper to taste. Reduce heat to simmer. When Pasta is tender drain and top with Sauce and Chicken.