Chicken Marsala

Ingredients:

4 boneless, skinless chicken breasts, pounded to 1/4-inch thick
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter, divided
2 tablespoons olive oil
1 (16-ounce) package mushrooms, sliced
1 shallot, minced
3/4 cup Marsala wine
1/4 cup dry sherry
1/2 bag egg noodles, cooked according to package directions
1 (9-ounce) package frozen peas, cooked according to directions
chopped parsley for garnish, optional

Directions:

In a shallow dish or pie pan, combine flour, salt, and pepper. Dredge chicken in flour mixture.

In a large skillet heat 2 tablespoons butter and oil over medium-high heat. Add chicken and cook 3-4 minutes per side, until cooked through. Remove chicken from pan and keep warm.

Add remaining tablespoon butter to pan and place mushrooms in pan. Turn heat up slightly and saute until mushrooms are nice and browned and have lost most of their water content. Add minced shallot and saute for 30 seconds.

Using a slotted spoon, remove mushrooms from pan and place with chicken.

Add Marsala and Sherry to pan and cook over medium heat until reduced to about 1/2 cup. Add chicken and mushrooms back to pan.

Mix noodles and peas together and top with chicken and Marsala sauce.

Garnish with parsley.

Tuna Noodle Casserole From Scratch

Ingredients:

1/2 cup butter, divided
1 (8oz) package egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 glove garlic, minced
8 ounces button mushrooms, sliced
1/4 cup flour
2 cups milk
Salt & pepper to taste
2 (6oz) cans tuna
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded cheese

Directions:

Preheat oven to 375. Butter a medium baking dish with 1 tablespoon butter. Bring large pot of lightly salted water to a boil. Add egg noodles, cook for 8-10 minutes, until done & drain.

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in onion, celery, and garlic, and cook 5 minutes until tender. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir 5 minutes or until most of the liquid has evaporated.

Melt 4 tablespoons butter in medium saucepan and whisk in flour until smooth. Gradually whisk in milk and continue cooking for 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper.

Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over casserole. Too with cheese.

Bake 25 minutes in the preheated oven, or until bubbly & lightly browned.

Sour Cream Noodle Bake

Layer one...

Ingredients:

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions:

Preheat oven to 350 degrees.

Layer two... Finally you add cheese to the top...

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.