Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because, surprisingly, not everyone loves tacos). Today's offerings include Chicken A La King and Million Dollar Pasta Salad. Enjoy!

EASY ONE-POT TUNA CASSEROLE

This is from Campbell's, and begins, "The magic of this Easy One-Pot Tuna Casserole is that you add the pasta dry and it cooks right in the skillet! Saute some celery in butter for the first layer of flavor, add the soup, water and pasta and simmer! The pasta soaks up some of the creamy sauce for extra flavor. Add the tuna and sprinkle with a topping of cheese and crushed croutons- this Easy One-Pot Tuna Casserole couldn't be easier! Have some leftover turkey? Try this turkey version: Turkey Noodle Casserole."

Prep Time: 10 minutes; Total Time: 30 minutes; Serves: 5

To view this online, go to https://www.campbells.com/recipes/easy-one-pot-tuna-casserole/.

Ingredients

1 tablespoon butter

2 stalks celery, chopped (about 1 cup)

1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup

1-1/2 cups water

1 cup uncooked medium shell shaped pasta or rotini

2 cans (about 5 ounces each) solid white albacore tuna, drained

2/3 cup shredded Cheddar cheese (amount divided in recipe steps below)

1 cup seasoned croutons, crushed

Instructions

Heat the butter in a 12-inch skillet over medium heat. Add the celery and cook for 5 minutes or until tender-crisp.

Stir in the soup, water and uncooked pasta and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pasta is tender, stirring occasionally.

Stir in the tuna and 1/3 cup cheese and cook until the mixture is hot. Season with salt and pepper. Sprinkle with the croutons and the remaining 1/3 cup cheese (the heat from the pasta mixture will melt the cheese).

CHICKEN A LA KING

This yumminess is from Laura Manzano at Simply Recipes. For this recipe, Laura wrote, "...(E)ating chicken à la king is like wrapping yourself with a warm blanket. It’s a dish I now make regularly, especially on cold nights—it’s quick comfort food, done nearly as quickly as the pot of white rice I like to serve it with. It’s also wonderful with egg noodles or served alongside biscuits or warm toast."

Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Servings: 4

To view this online, as well as reading everything that Laura wrote about this, go to https://www.simplyrecipes.com/chicken-a-la-king-recipe-8414596.

Ingredients

3 tablespoons unsalted butter

1 small yellow onion, diced (about 1 cup)

1/2 stalk celery, diced (about 1/2 cup)

1 teaspoon kosher salt, divided, plus more to taste

8 ounces white button mushrooms, sliced

1/2 teaspoon black pepper, plus more to taste

1/4 cup sherry or dry white wine

3 tablespoons all-purpose flour

1 cup low-sodium chicken broth

3/4 cup heavy cream

2 cups diced or shredded cooked chicken

1 (7-ounce) can pimentos, drained, patted dry, and diced (about 1/2 cup)

1/2 cup frozen peas

2 to 3 cups cooked white rice, for serving (optional)

Directions

In a medium to large skillet over medium heat, melt the butter. Add the onion and celery, and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened and translucent, 4 to 5 minutes.

Add the sliced mushrooms to the pan. Stir to coat them in butter, and season with 1/2 teaspoon kosher salt and black pepper. Cook, stirring occasionally, until the mushrooms are softened (they won’t necessarily brown, and that’s fine) and cooked down to about half their volume, about 5 minutes.

Add the sherry or white wine and stir frequently until the liquid has nearly evaporated, about 2 minutes. (If omitting the alcohol, skip this step.)

Sprinkle the flour over the skillet and stir until no dry pockets remain and the raw flour has slightly cooked, about 1 minute. Add the chicken broth and heavy cream and stir well.

Bring the mixture to a simmer, then lower the heat to medium-low and let thicken and reduce slightly, about 5 minutes.

Add the cooked chicken, diced pimentos, and frozen peas (no need to defrost). Stir well and cook until chicken is heated through and peas are hot, 2 to 3 minutes. Season to taste with salt and pepper and serve with rice, if desired.

Chicken à la king can be stored in an airtight container for up to 4 days. To reheat, add to a pan on the stove with a splash of water and cook over medium heat for 3 to 4 minutes.

ALMOST WHITE CASTLE HAMBURGERS

This comes from Chef Doozer on the Genius Kitchen site. Time: 20 minutes; Serves: 12

To view this online, click here.

Ingredients

1-1/2 lbs ground chuck

1 (4 tablespoon) envelope onion soup mix

1 egg

1/2 teaspoon pepper

2 tablespoons water

1/3 cup breadcrumbs

24 small square dinner rolls

American cheese (optional)

pickle (optional)

Sauce

1/2 cup mustard

1/2 cup ketchup

Directions

Preheat oven to 400°F.

Hamburgers: Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll pan.

Prick with a fork.

Bake for 10 minutes.

Drain off juices (if there's a lot of excess).

Cool.

Cut into 24 squares.

Place squares on dinner rolls.

Combine mustard and ketchup and spread on rolls.

Top with pickles and cheese, if desired.

This makes 12 servings of 2 hamburgers each.

HOT CHICKEN CHILI

This is from Trisha Yearwood on the Food Network.

Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/trisha-yearwood/hot-chicken-chili-7943627.

Ingredients

1 cup vegetable oil

3 tablespoons cayenne pepper

2 tablespoons brown sugar

1 teaspoon paprika

1 teaspoon garlic powder

2 teaspoons kosher salt

2 carrots, diced

1 yellow onion, diced

2 pounds ground chicken

Two 15.5-ounce cans cannellini beans, rinsed and drained

One 14-ounce can diced tomatoes

2 teaspoons hot sauce

1 cup chicken stock

1 cup sour cream

1/4 cup chopped pickles, for garnish

Directions

Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.

Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.

Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.

>MILLION DOLLAR PASTA SALAD

This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "Million dollar pasta salad is inspired by a dip of a similar tax bracket. Zesty, ranchy, and tangy, each bite feels like a combination of a classic BLT with fresh, well-balanced ranch dressing. The tomatoes, bell peppers, scallions, red onions, and fresh herbs add lots of texture in flavor. Mini penne pasta is the perfect size for each bite, allowing you to get a little bit of everything, but you can use another shape. Finishing it off, the bacon is crispy and adds a nice smokiness to the dish while the cheese rounds out the umami notes.

"This would be the perfect addition to a potluck, or serve with grilled chicken thighs, barbecue, or grilled burgers for the ultimate backyard cookout."

Active Time: 35 minutes; Total Time: 1 hour 35 minutes; Servings: 14

To view this online, go to https://www.southernliving.com/million-dollar-pasta-salad-11771238.

Ingredients

1 (16 oz.) uncooked mini penne or penne pasta

1 cup mayonnaise

1/4 cup whole buttermilk

1/4 cup dry ranch seasoning mix (from 2 [1 oz.] envelopes)

1/2 tsp. garlic powder

1/2 tsp., plus 1/8 tsp. freshly ground black pepper, divided

2 cups cherry tomatoes, halved (from 1 pt.)

10 slices thick-cut bacon, cooked and chopped (about 1-1/4 cups)

1 cup finely chopped red bell pepper (from 1 medium [9-oz.] pepper)

1/2 cup finely chopped red onion (from 1 small [4-oz.] onion)

1/2 cup chopped mixed fresh herbs (such as parsley, chives, and dill)

1/2 cup thinly sliced scallions (from 2 scallions), plus more for garnish

6 oz. sharp Cheddar cheese, shredded, divided (about 1-1/2 cups)

Directions

Gather all ingredients.

Bring a large pot of salted water to boil over high. Cook pasta according to package directions until tender. Drain and rinse in a colander under cool running water; set aside.

Whisk together mayonnaise, buttermilk, ranch seasoning, garlic powder, and 1/2 teaspoon of the black pepper in a large bowl until smooth.

Stir in cooled pasta, tomatoes, bacon, bell pepper, onion, herbs, scallions, and 1 cup of the Cheddar until well coated. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 8 hours.

Transfer pasta salad to a large bowl. Top with remaining 1/2 cup Cheddar and 1/8 teaspoon black pepper; garnish with additional scallions.

MEXICAN PASTA

This is from allrecipes, and was submitted by someone named Mimi. The recipe begins, "Mexican pasta is a great vegetarian dish with a kick!"

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Serves: 4

To view this online, go to https://www.allrecipes.com/recipe/21518/mexican-pasta/.

Ingredients

1/2 pound seashell pasta

2 tablespoons olive oil

2 onions, chopped

1 green bell pepper, chopped

1/2 cup sweet corn kernels

1 (15 ounce) can black beans, drained

1 (14.5 ounce) can peeled and diced tomatoes

1/4 cup salsa

cup sliced black olives

1-1/2 tablespoons taco seasoning mix

salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.

Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.

Toss sauce with cooked pasta and serve.