Cheesy Mashed Potato Casserole

Cheesy Mashed Potato Casserole

Ingredients:

2 pounds russet potatoes

2 tablespoons butter

⅓ cup milk

1 teaspoon salt

Pepper, to taste

¾ cup freshly grated cheddar cheese


Directions:

Set a pot of water over high heat to boil. Scrub the outside of the potatoes with water and a bristled brush (no need to peel!). Dice into 1 to 2 inch pieces. Add the potato pieces to the water and cook until tender when pierced with a fork, about 15 to 20 minutes.

Drain the water and puree the potatoes with an electric mixer or hand masher. Mix in the butter, milk, salt, and pepper until thoroughly combined and smooth being careful not to overmix.

Turn the oven broiler to high. Transfer the potatoes to a baking dish and top with an even layer of the grated cheese. Place it right under the broiler until the cheese is melted and just begins

Tuna Melt Casserole

Tuna Melt Casserole

Ingredients:

16 ounces corkscrew pasta, substitute medium shell pasta

3 cups broccoli flowerets

2 tablespoons margarine, substitute butter

2 tablespoons all-purpose flour

3/4 teaspoon salt

1/4 teaspoon ground black pepper

4 cups 2 percent milk

1 cup shredded Swiss cheese

1 can chunk light tuna in water, drained and flaked

2 medium tomatoes, cut into 1/4-inch-thick slices


Directions:

Preheat oven to 400 degrees F. In large saucepot, cook pasta in boiling salted water 5 minutes; add broccoli to pasta and cook another 5 minutes or until broccoli is tender and pasta is al dente. Drain well and return to saucepot; set aside.

Meanwhile, in 3-quart saucepan, melt margarine or butter over low heat. Stir in flour, salt, and pepper until blended and cook, stirring, 1 minute.
Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove saucepan from heat and stir in 1/2 cup cheese until blended.

Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed. Transfer mixture to shallow 3 1/2-quart casserole or 13-inch by 9-inch glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese.

Cover baking dish with foil and bake 20 minutes or until hot and bubbly.