TUNA AND NOODLE CASSEROLE

14 oz dry egg noodles, cooked according to package directions and drained
2 Tbsp. salted butter
1 medium onion, chopped
2 ribs celery, chopped
1 1/2 tsp minced garlic
3 cups milk
1 14.5 oz can low sodium chicken broth
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp  Herb Seasoning
2- 4 oz cans Albacore Tuna, drained
1 cup frozen green peas, defrosted
TOPPING
2 Tbsp. Salted butter
1 cup Panko Bread Crumbs
1 cup grated Parmesan Cheese



Preheat oven to 350F. Select a 9x13 pan and set aside.

In a small skillet, melt butter and add onion, celery and garlic. Sauté for 5 minutes or until veggies are tender and fragrant. Turn off heat.

To the pan that you cooked the noodles in, add the milk, chicken broth, flour, salt, pepper, andHerb Seasoning.
Whisk to combine. Over medium heat, whisk and cook till mixture lightly boils.
Add cooked noodles, tuna, sautéed veggies and peas. Stir to combine.

Make The Topping: In the skillet that you sautéed the veggies, melt the butter, add the Panko Crumbs. Cook over medium heat to toast the crumbs, stirring frequently, about 2 minutes. Crumbs should be golden brown. Remove from heat.

Transfer tuna and noodle mixture to the 9x13 pan. Sprinkle with Parmesan Cheese and sprinkle the toasted Panko Crumbs on top. Bake for 15-20 minutes. Serves 10.



NOTES:
1. If you don’t like tuna, use cooked chopped chicken.
2. This dish can be served right from the pan and skip the baking!
3. Baking adds extra crisp to the top!
4. If you don’t have Panko crumbs, you can sub with regular dry bread crumbs.

MELTY CHEESEBURGER SLIDERS

1-pound lean ground beef
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
2 tsp. Worcestershire sauce
1 tsp prepared yellow mustard
3/4 cup chopped dill pickles
2 Tbsp. Pickle juice
1 3/4 cup shredded cheddar cheese
1 pkg King's Hawaiian Original Hawaiian Sweet Rolls
1 Tbsp butter, melted
Chopped lettuce snd tomato, for garnish



Preheat oven to 325F. Line a baking sheet with parchment paper. Split the entire square of rolls by slicing through the middle, leaving two sheets of cut rolls. Place them on the prepared baking sheet and place in the oven for 5 minutes. Remove and set aside.

1. In a large non-stick skillet, add ground beef, onion and garlic. Turn the heat on medium-high and cook until brown and cooked through, about five minutes. If there is any grease, drain. Reduce heat to low and add salt, pepper, Worcestershire sauce, and mustard. Cook another 1-2 minutes. Turn the heat off and add pickles, pickle juice and 1 cup cheddar cheese. Stir until cheese is melted. Taste and adjust seasonings if needed.
2. Spread the filling on the bottom half of the slider buns. Sprinkle with remaining cheese. Add the top buns and brush with butter. Bake until the filling is hot and the tops are golden brown, about 8-10 minutes.
3. Sprinkle with lettuce and tomato. Cut into individual sandwiches and serve.

Hearty Beef & Tomato Skillet

Ingredients:

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
Instructions:

Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Sauté the Aromatics: Add the chopped onion and minced garlic, cooking until the onion is soft and fragrant.
Add the Tomatoes: Stir in the tomato sauce and diced tomatoes, bringing the mixture to a gentle simmer.
Simmer & Serve: Let it cook for 10-15 minutes, allowing the flavors to meld. Serve hot over pasta, rice,