My ‘hidden veg’ Cheesy Miso Tuna Mornay (Casserole Pasta Bake) | Marion's Kitchen
Marion took a favourite retro dinner and turned it into a new classic - get your pasta bake on with this easy Cheesy Miso Tuna Mornay.
0:00 Introduction
0:32 Prepping the veggies
2:23 Cooking the pasta
2:33 Making the silky smooth cauliflower puree
3:07 Drain the pasta
3:22 Making the creamy mornay sauce
4:29 Adding in the cheese
5:49 Into the oven!
6:15 Adding in one final little special ingredient
6:27 Serving & tasting
7:14 End message
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
How to make: Chicken Chow Mein Casserole
FULL RECIPE HERE:
Every bite of this creamy, crunchy Chicken Chow Mein Casserole will dazzle your tastebuds as it combines all your favorite Chinese chow mein flavors in an easy casserole!
Tuna Chow Mein Noodle Casserole * Vintage Recipe * Quick & Easy Recipe
Tuna Chow Mein Noddle Casserole – Vintage Recipe
1 can chicken rice soup
1 can cream of mushroom soup
2 (5 oz) cans of tuna
20 ounces of evaporated milk
1 cup of celery sauteed in butter
1 8 ounce package of chow mein noodles
Salt and pepper to taste
Mix together in casserole and bake one hour at 300 degrees
Senior Citizen Sue
Vintage Recipes
Quick and Easy Recipes
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Chicken Chow Mein Casserole
This Asian-inspired casserole couldn't be easier to make with fresh veggies, cream of chicken soup, soy sauce, and chow mein noodles to top it all off.
RECIPE & INGREDIENTS HERE -
Equipment
13x9 baking dish
Large skillet
Ingredients
3 Tbsp unsalted butter
3 ribs celery medium-large, sliced
3 carrots medium-large, peeled and julienned.
1 large red bell pepper deseeded and chopped
1 medium yellow onion peeled and diced
3 cloves garlic crushed
21 oz condensed cream of chicken soup 2 - 10.5 oz cans
1 cup milk
1 Tbsp soy sauce
1/4 tsp black pepper
4 cups chicken cooked and chopped
3 cup cooked rice 1 cup of uncooked rice will equal 3 cups cooked rice.
2 1/2 cups chow mein noodles
Instructions
Preheat the oven to 375F. Lightly spray the inside of a 9 by 13-inch casserole dish with cooking spray.
Add the butter to a large, deep skillet over medium heat. Once melted, add the celery, carrot, red bell pepper, and onion, and turn the heat up to high. Cook, stirring constantly until the vegetables are starting to soften, about 3 to 5 minutes.
Turn the heat back down to medium. Add the garlic and cook 30 seconds, stirring constantly.
Add the condensed cream of chicken soup, milk, soy sauce, and black pepper. Stir to combine.
Stir in the chicken and rice.
Transfer the mixture to the prepared casserole dish. Spread the chow mein noodles evenly on top. Cover the dish with aluminum foil.
Bake until the casserole is warm throughout, about 30 minutes.
Serve topped with sliced scallion and minced red bell pepper.
Notes
You can use leftover rice; however, if you don’t have leftover rice, you can easily make it. You will need 1 cup of uncooked rice to get 3 cups of cooked rice. *
Leftover chicken, rotisserie chicken, or leftover turkey works well.
If you don’t have condensed cream of chicken soup, you can use condensed cream of mushroom soup instead. To bump up the mushroom flavor even more, you can add 8 ounces of sliced button mushrooms along with the celery and other vegetables.
To make this spicy, add up to 1 teaspoon of crushed red pepper flakes (or more to taste).
If you can’t find chow mien noodles, you can substitute with ramen noodles or dried egg noodles.