Good morning. I am going to TRY to give you the recipes for tuna casserole and Mexican Frito pie as requested.
Notice I said TRY!
I don't use recipes to cook. I just kind of throw things together and hope for the best. Over time I get consistent - LOL. If I try something new and different and G really likes it - I may be in trouble. I try to remember what I did and write it down quickly - because most stuff is just free hand.
(depending on how many you are feeding - my versions are for 2)
1/2 box elbow or shell pasta (cooked al dente)
1 can cream of soup - we usually use cream of mushroom - but any will do
1 can tuna (drained) *I use 2 cans as we like the tuna taste
1/2 soup can of water
* I always add about a cup of frozen peas (just something I have always done)
*Can add parmesan cheese or some shredded cheese of choice - optional.
* I often top with crushed dried French's onions
Cook the pasta, then mix in soup, water, tuna and seasonings. Add peas or cheese if desired and/or top with crispy onions in a greased baking dish. 350* for about 30 minutes.
There is no specific way to make it. Add whatever you like. I have used cream of chicken soup, cream of broccoli, cream of celery - whatever I have had. Experiment and have fun.
MEXICAN FRITO PIE
1 lb. of ground beef - browned
1 small onion - chopped (cooked with beef)
1 can chili beans
salsa and/or enchilada sauce
shredded cheese - amount desired (we used about 2 cups)
I browned my beef and onion - drained. Add taco seasoning of choice (like you were making taco meat) - I then added about 1/2 pint of salsa (already open in frig) and about 1/2 cup of enchilada sauce (I had in freezer). Drain and add beans. Mix it all together. Lightly greased 8 x 8 pan. Lay a layer of Fritos on bottom of pan. Top with bean and meat mix. I then topped with about 2 cups of shredded cheese (we are cheese lovers), then add more Fritos to the top of casserole.
Bake 350* for approx. 20 - 25 minutes - until cheese is melted.
Let it set for about 5 minutes before serving.
I follow recipes for baked goods (mostly follow), because baking breads, muffins, and some sweets is more of a science - with ingredients reacting with other ingredients.
When it comes to everyday meals - it is sort of mix and match and see what works. I get a notion in my head and run with it!
I love cookbooks - for ideas. I may make a recipe as written the first time, then I start tweaking it!
I hope this helps.
Does anyone else cook this way?