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Ingredients:
16 ounces Country Pasta Egg Noodles, uncooked
1 green bell pepper, ribs and seeds removed, diced
1 medium onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tsp. olive or vegetable oil
1 28-oz. can diced tomatoes or tomato wedges, drained
¼ cup pitted and chopped black olives
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
1-pound small scallops
¼ cup chopped fresh parsley
Coarsely ground black pepper
Veggie & Fish Dishes
Country Pasta & Scallops
Thursday, July 23rd, 2009
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Tuna and Noodle Casserole
Thursday, July 23rd, 2009Ingredients:
Make a white sauce of:
3 Tbsp. butter
3 Tbsp. flour
1 1/2 C. milk
Salt & Pepper
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Country Tuna Stroganoff Casserole
Thursday, July 23rd, 2009Enjoy this Hearty, Filling dish to counteract February’s cold weather!
Ingredients:
1 can cream soup of choice
1/2 C. sour cream
3/4 C. milk
1/2 C. mayonnaise or salad dressing
7 oz. can tuna
1 C. grated cheese
2 Tbsp. parsley
1/2 tsp. salt & Pepper
1 Tbsp. lemon juice
8 oz. Country Pasta, cooked & drained
Directions:
Combine all ingredients. Pour into 9 x 9″ baking dish. Top with cracker or bread crumbs, if desired. Bake 45 minutes at 350 degrees. Top with extra grated cheese the last 15 minutes of baking.
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