Germany is not getting Summer, and if we do get even the slightest hint of one, well it will be for a very short period of time. They are getting a huge amount of rain and cold weather. The Zugspitze a Famous Skiing Area about 3 hours south of us is completely snowed out this year at this time. Last year at this date the snow was completely melted.
That was a picture off the Zugspitze Facebook Page. Taken in recent days.
Amazing eh. We expect the weather to change to winter rather quickly this year.
So I decided with the cold weather I wanted something very hearty today. My husband is off on a training trip so my friend Heather is spending time with me at my house. I figured I should continue to make good food so I can blog about it. I also can make something with Tuna in it. My husband does not like Tuna at all. I love it, on sandwiches, on salads, casseroles. Which brings me to the recipe of the day!
And you can substitute whatever or add in whatever you like.
My Basic Recipe:
1-2 Cans Tuna
1 cup Green Peas
1 Can Cream of Mushroom Soup
1 Cup Shredded Cheddar Cheese
6 oz egg noodles (cooked, al dente, make sure you read the package for exact directions)
Bread Crumbs (Optional)
(As I said you can add whatever combinations or change the type of cheese)
Mix Ingredients 1-4 while the noodles are being cooked.
Once the noodles are cooked and drained add that into the tuna mixture.
Pour into a casserole dish, (This is when you would add breadcrumb topping), Bake at 350 degrees for 20-25 minutes.
VOILA! And you can make this ahead of time and freeze it in a sealable container for those days that you just don’t feel like cooking.
Today Marks my 1 year anniversary for blogging, I started out blogging with a different blog, but I have found that food is my calling. Thank you to my followers I am also at 50, which I was surprised at. I hope that I can help you find a new recipe to add to your books or something to impress your friends and family with.