The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs


Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Tuna Noodle Casserole

How my mother and I liked peas.


12 ozs. Egg Noodles
8 Tbsps. Butter, divided usage, *see Note
2/3 cup Celery, chopped
1/2 cup Onion, chopped
2 cloves Garlic
15 ozs. Tuna, canned, undrained, flaked, **see Note
1 10.75-oz. can Cream of Mushroom Soup, condensed
1/2 cup Mayonnaise
1&1/4 cup Milk, one soup can's worth
1 4-oz. jar Mushrooms, sliced, drained
1 Tbsp. Parsley, fresh chopped, or 1 teaspoon dried parsley
3/4 cup Bread Crumbs, fine


Heat enough water to prepare the Egg Noodles as directed on the package.  Use two tablespoons of the Butter to generously grease a 3 quart casserole.  Chop and measure the Celery and Onion.  Peel and either slice, chop, dice or mince the Garlic or later crush the Garlic.

In a large skillet, melt 3 tablespoons of the butter over medium heat.  Sauté the celery and onion until tender, about two minutes.  If you are not crushing the garlic, add it during the last minute of sauté time, otherwise, crush the garlic with a garlic press and stir it into the pan just as the sautéing is complete.

Stir in the Tuna, Cream of Mushroom Soup, Mayonnaise, Milk, Mushrooms and Parsley.  Heat until hot but not boiling, stirring frequently.  Meanwhile, preheat the oven to 350°F and boil the noodles.

Drain the noodles.  Transfer the skillet mixture to the pot that boiled the noodles.  Gently stir the drained noodles into the sauce, then transfer the well blended mixture into the buttered casserole.

Melt the remaining 3 tablespoons of butter and combine with the Bread Crumbs.  Sprinkle the buttered crumbs evenly over the casserole.  Bake for 25 to 30 minutes, until lightly browned, hot, and bubbly.


* If I use Tuna packed in oil, I drain the oil into the skillet for sautéing, omitting the 3 tablespoons of butter.  If I use a deep casserole dish, I reduce the bread crumbs to 1/2 cup blended with two tablespoons of butter.

** Originally this recipe called for 2 cans of Tuna.  That was back when each can was 7.5 ounces.  When they reduced the contents to 6.5 ounces, even 6 ounces, I stuck with two cans.  Now I see the contents have shrunk to 5 ounces so I'm using 3 cans and draining some of the water.  I changed the recipe to say 15 ounces and I'd suggest you use whatever you can get in whole cans close to 15 ounces, plus or minus 3 ounces.  Do manufacturers think we are stupid or that we do not notice these things?  Like the one pound bag of Lays potato chips which is now 11 ounces?


Other Information:

Source: My version of how I remember my mother making it.

Preparation: 0:30
Bake: 0:30
Total: 1:30

Yield: 2 quarts
Servings: 6

Nutrition Facts per Serving:
716 Calories
40g Fat (50.1% calories from fat)
31g Protein
59g Carbohydrate
3g Dietary Fiber
130mg Cholesterol
1078mg Sodium.

Exchanges per Serving:
3 1/2 Grain(Starch)
2 1/2 Lean Meat
1/2 Vegetable
2 1/2 Fruit
0 Non-Fat Milk
5 1/2 Fat.

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