One of my childhood favorites.
6 oz. egg noodles (wide or extra wide), cooked*
1 small can of albacore tuna, drained and flaked with a fork
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen peas
1/2 cup (or more) grated sharp cheddar cheese
1 cup fresh bread crumbs cooked in 1 T. butter until slightly crisp
fresh grated Parmesan cheese
1. Preheat oven to 350 degrees
2. In a large bowl, stir together first six ingredients until well combined.
3. Spread into a small greased casserole dish then sprinkle bread crumbs and Parmesan cheese evenly over the top.
4. Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm
Saturday, January 1, 2011
Tortilla Soup
While tortilla soup is often served as a starter, the addition of corn, chicken and black beans makes hearty enough to serve as a main course.
Serves 4-6
10 fresh corn tortillas, cut in half
Canola oil , for frying
For the soup
4 cloves garlic , peeled and left whole
1 medium white onion , thinly sliced
1 T ancho chile powder - note: ancho chile powder can be of varying heat intensities the darker the color, usually the more mellow (less hot) the flavor
1 large can of diced tomatoes in juice
6 cups chicken broth (I use Swanson's low sodium)
1 large can or two small cans of black beans (rinsed well)
1 cup of corn (can be canned or frozen)
Approximately 2 cups of cubed chicken (I use a rotisserie chicken)
salt to taste (usually not required when using prepared stock/broth)
For the garnish
6 ounces chihuahua cheese (can use alternatively use Monterey Jack)-- shredded
1 large avocado , peeled, pitted, and cut into 1/2-inch dice - preferably a ripe hass avocado
1 large lime, cut into wedges
sour cream for garnish
In an 8 quart stock pot, heat 3 tablespoons of corn or vegetable oil. Add onion and garlic and cook over medium-low heat, stirring frequently for about 4 minutes. Add the ancho chili powder and cook for an additional 4 minutes.
Transfer garlic and onion to a blender or food processor. Drain the diced tomatoes (reserving juice) and add half of the tomatoes to the food processor along with the onion/garlic.
Puree tomatoes with garlic mixture in the blender or food processor until very smooth. Heat same saucepan over medium-high heat. Add tomato puree and stir until thickens to consistency of tomato paste, about 10 minutes. Add stock, reserved tomato juice from can and remaining diced tomatoes ; bring to a boil, then partially cover and gently simmer over medium-low heat 30 minutes.
Remove the meat from a rotisserie chicken (I only use the breast meat) and cut into 1/2 inch cubes. In a separate saucepan, combine the corn, black beans and cubed chicken. Add 2-3 large ladles of the broth and heat the mixture through.
While soup is simmering, prepare the tortilla straws.
Cut fresh corn tortillas into 1/4-inch-thick strips. In a medium (2-quart) saucepan, heat 1/2 inch oil over medium flame until the edge of a tortilla strip inserted in oil sizzles vigorously. Add half tortilla strips. Stir until golden brown and crisp. With a slotted spoon, transfer to paper towels to drain. Repeat with remaining tortillas.
To serve: Place a small pile of crispy tortilla strips in the bottom of each bowl. Add cheese and avocado on top of the tortilla straws followed by a scoop of the hot chicken/bean/corn mixture. Next pour several ladles of broth over the top of the ingredients in the center to fill the bowl. The ingredients are in the center while the broth is surrounding. Top with a few more tortilla strips & a dollop of sour cream. Serve with lime wedges which can be squeezed onto the soup before eating if desired.
Serves 4-6
10 fresh corn tortillas, cut in half
Canola oil , for frying
For the soup
4 cloves garlic , peeled and left whole
1 medium white onion , thinly sliced
1 T ancho chile powder - note: ancho chile powder can be of varying heat intensities the darker the color, usually the more mellow (less hot) the flavor
1 large can of diced tomatoes in juice
6 cups chicken broth (I use Swanson's low sodium)
1 large can or two small cans of black beans (rinsed well)
1 cup of corn (can be canned or frozen)
Approximately 2 cups of cubed chicken (I use a rotisserie chicken)
salt to taste (usually not required when using prepared stock/broth)
For the garnish
6 ounces chihuahua cheese (can use alternatively use Monterey Jack)-- shredded
1 large avocado , peeled, pitted, and cut into 1/2-inch dice - preferably a ripe hass avocado
1 large lime, cut into wedges
sour cream for garnish
In an 8 quart stock pot, heat 3 tablespoons of corn or vegetable oil. Add onion and garlic and cook over medium-low heat, stirring frequently for about 4 minutes. Add the ancho chili powder and cook for an additional 4 minutes.
Transfer garlic and onion to a blender or food processor. Drain the diced tomatoes (reserving juice) and add half of the tomatoes to the food processor along with the onion/garlic.
Puree tomatoes with garlic mixture in the blender or food processor until very smooth. Heat same saucepan over medium-high heat. Add tomato puree and stir until thickens to consistency of tomato paste, about 10 minutes. Add stock, reserved tomato juice from can and remaining diced tomatoes ; bring to a boil, then partially cover and gently simmer over medium-low heat 30 minutes.
Remove the meat from a rotisserie chicken (I only use the breast meat) and cut into 1/2 inch cubes. In a separate saucepan, combine the corn, black beans and cubed chicken. Add 2-3 large ladles of the broth and heat the mixture through.
While soup is simmering, prepare the tortilla straws.
Cut fresh corn tortillas into 1/4-inch-thick strips. In a medium (2-quart) saucepan, heat 1/2 inch oil over medium flame until the edge of a tortilla strip inserted in oil sizzles vigorously. Add half tortilla strips. Stir until golden brown and crisp. With a slotted spoon, transfer to paper towels to drain. Repeat with remaining tortillas.
To serve: Place a small pile of crispy tortilla strips in the bottom of each bowl. Add cheese and avocado on top of the tortilla straws followed by a scoop of the hot chicken/bean/corn mixture. Next pour several ladles of broth over the top of the ingredients in the center to fill the bowl. The ingredients are in the center while the broth is surrounding. Top with a few more tortilla strips & a dollop of sour cream. Serve with lime wedges which can be squeezed onto the soup before eating if desired.
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