Snack Like A Southerner: Lighter Tuna Casserole

Lighter Tuna Casserole by Gimme Some Oven.
(gimmesomeoven)

Ingredients:

8 ounces wide egg noodles
1tbsp butter or olive oil
1 medium white or yellow onion, peeled and diced (about 1.5 cups)
2 large carrots, peeled and diced (about 1 cup)
3 cloves garlic, peeled and minced
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups milk 
2tsps Italian seasoning, homemade or store-bought
1/2tsp salt
1/4tsp freshly-ground black pepper
6oz baby Bella or button mushrooms, sliced
1 cup frozen peas
3 (5oz) cans tuna in water, drained
1 cup reduced-fat shredded sharp cheddar cheese
2tbsp Panko breadcrumbs

Step One:
Preheat oven to 400°F.

Step Two:
Cook egg noodles al dente in a large pot of generously-salted water in a large stockpot according to package instructions.  Drain and set aside.

Step Three:
Meanwhile, as the water for the noodles is cooking, melt butter (or olive oil) in a large saute pan over medium-high heat.  Add onion and carrots, and saute for 5-7 minutes, or until both are soft.  Add garlic and saute for 1 more minute until fragrant.  Stir in the flour and cook for 1 more minute.  Whisk in the chicken stock until it is combined, then stir in the milk, Italian seasoning, salt, pepper, mushrooms, peas and tuna.  Continue cooking, stirring occasionally, until the mixture reaches a simmer and thickens and the mushrooms are cooked, about 4-6 more minutes.

Step Four:
Once the noodles are ready, add the sauce mixture to the (drained) noodles, and toss to combine.  Stir in the cheddar cheese until it is evenly combined.  Then you can either serve the pasta as-is at this point, or continue on to bake it.

Step Five:
If you are baking the casserole, pour the noodles into a greased 9 x 13-inch baking pan.  Sprinkle the Panko breadcrumbs evenly on top of the pasta, then mist with some cooking spray.  (Or I prefer to use olive oil in a Misto.)  Bake for 18-20 minutes, or until the top of the pasta is slightly crispy and golden, and the filling is bubbly on the sides.

Step Six:
Remove and serve warm.

Thank you, Gimme Some Oven, for this amazing recipe and easy how to!

Snack Like A Southerner: Spicy Dr. Pepper Shredded Pork

Spicy Dr. Pepper Shredded Pork from The Pioneer Woman
(thepioneerwomen)

Ingredients:

1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
 Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2tbsps Brown Sugar

Step One:
Preheat oven to 300 degrees. 

Step Two:
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Step Three:
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.


Step Four:
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in. 


Step Five:
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour. 


Step Six:
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up. 


Step Seven:
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

This recipe is by The Pioneer Woman.