Tuna Burgers

This is a story of the misfortunate tuna burgers. Which hubs was leery about. Ever since I made carrot burgers two years ago, he is skeptical of any recipe that is titled "____ Burger". Especially when ground beef isn't the main ingredient.

Well, I guess I failed him again. I'm pretty sure after this tuna burger fiasco he will never again eat anything entitled "____ Burger". The first recipe, for Carrot Burgers...not my fault. The recipe was just rotten and I was attempting to be frugal with a meatless meal. This recipe...okay, kinda my fault. No, totally my fault. Because I made a substitution. And when hubs found out that bit of information he responded with "why do you do that?" I guess that means I make too many substitutions for the sake of frugality. Maybe I should stop that.

I found this recipe in one of the cookbooks I got from the cleaning out of my grandma's house, and I'm sure that as written, this recipe is quite tasty. Maybe even downright good. Just don't make a substitution like I did.

Don't do it!!!

Ingredients...

...1 can tuna

...3/4 c. salad dressing (this is where I messed up. I read it as actual salad dressing. Upon reviewing the recipe after eating this disaster, I realized that they probably meant the mayonnaise like salad dressing. Yeah. Use the mayonaise. Not actual salad dressing. ESPECIALLY not 3 Cheese Ranch Dressing. Don't buy that stuff, ever. BLECH!!)
...1/2 c. diced pickles

...1 c. shredded cheese

Directions...

Mix together all ingredients and spread on a slice of bread. Spread a second slice with butter. Place on a baking sheet and place under broiler until tops are browned and cheese is melted.

To see more great Recipes be sure to check out Colleen's Kitchen Recipe Swap over at And Baby Makes Five, Foodie Fridays over at Designs by Gollum, Food on Fridays over at Anne Kroeker and Friday Food over at MomTrends!

Tuna and Biscuits Casserole

I don't know what it is about tuna recipes, but I just can't ever seem to get them to turn out how I want them to. Which is unfortunate, because I do enjoy tuna. This recipe would be amazingly good as long as you follow the changes that I made, because I followed the orginal recipe, which I found in one of my grandma's cookbooks, to a "t" and it didn't turn out so good.

I think it's because the orginal recipe called to put the biscuits on the bottom of the pan and then cover with the tuna mixture. Which was all fine and dandy, except that the biscuits didn't cook through then. They were still all doughy and gross because they didn't get the chance to bake up being all covered in goo. So as long as you put the biscuits on TOP of the tuna mixture, you should be golden!

Ingredients...

...1 tube refrigerator biscuits
...1 c. milk
...1 can tuna
...1 can cream of mushroom soup
...1 can peas
...2 T. onion, chopped

Directions....

In a large bowl, combine all ingredients except for the biscuits. Pour into a greased 9x9 pan. Place biscuits on top of the tuna mixture. Bake at 400 for 25-30 minutes, until the biscuits are baked through and browned.

To see more great recipes, check out Foodie Fridays over at Designs by Gollum and Food on Fridays over at Anne Kroeker!

Uncle Dan's Tuna Noodle Casserole

I got this recipe from my husband's uncle Dan. Like two years ago. We were all sitting at a family gathering and I was copying down recipes from hubs' grandma's cookbooks when Uncle Dan saw what I was doing and recited this recipe for his Tuna Noodle Casserole to me. I wrote it down and it has sat in my recipe folder ever since. When I decided that I wanted to make Tuna and Noodles last week, I figured I would give Uncle Dan's recipe a shot. Except, when I re-read the ingredients, I about passed out from the fat content! The original recipe called for a stick of butter, bag of cheese and potato chips. I just couldn't bring myself to do it. Especially since now that I am pregnant, I'm watching my fat content super closely. I strive to make only meals that are low fat or super healthy. So I put off making it for a few more days until I decided to just tackle it. So I tweaked this recipe. A lot. And guess what! It was delish! So delish that hubs ate it for breakfast the next morning. I did good :)

Ingredients...

...1/2 package rotini or egg noodles
...1 can peas
...1 can cream of mushroom soup
...2 cans tuna

Directions...

Cook noodles according to package directions. Combine cooked noodles with all other ingredients in an oven safe casserole dish. Bake at 350 for 15-20 minutes.

To see other recipes for special diets, check out Ultimate Recipe Swap over at Life as Mom!

Tuna Salad

This is such a simple recipe, and I feel slightly silly for sharing it, but it's hot and I don't want to cook! So this is what I made for lunch yesterday, with my own little twists! I enjoy this, and make it often when it's too hot to cook. I only make tuna salad in the summer, strangely. Probably because in the winter I enjoy using my oven, it aids with heating the house ;)

Ingredients...

...1 can tuna
...Mayonnaise
...Pickle Relish (yes. my relish is in packets. My mother in law found a box for cheap at Sams Club, so it's what I use!)
...Tomatoes (not pictured)
...Ranch Dressing (not pictured)

Directions...

Dump tuna in a bowl. Add enough mayo to make it creamy, but not too much. Add ranch dressing until salad has reached desired consistency/creaminess. Stir in pickle relish, as much or little as you desire. Chop tomato (not a lot) and stir in. Serve on bread with lettuce and tomato slices if desired.

The Verdict...

The ranch dressing added just the right amount of tang to this salad, and the tomato chunks add a little extra veggie serving as well as a little more flavor!