Category: Holiday

Tuna Casserole

One plated serving of my Tuna Casserole.

The Best Tuna Casserole

This is better than a basic recipe for a Tuna Casserole but it is easy and it’s delicious. Last week, I made a very simple and basic recipe, which was descent, but it didn’t strike me as a yeah I want more kind of a dish so, I decided to step it up. The end result turned out great and I really think you’re going to be pleased because I stuck with all of the basics and through in some ingredients to give this dish more bite.

Frying pan on the stove half full of chopped Holy Trinity ingredients, garlic and peas.

The Holy Trinity with Peas

Many basic Tuna Casserole recipes call for frozen peas but I decided to take it a step further and add the Holy Trinity. As you may or may not know, the Holy Trinity is just 3 simple ingredients made famous in in French and Cajun Cuisine; chopped onion, celery and bell pepper. These three ingredients are a fundamental start to many recipes and I decided that this dish shouldn’t be any different so, I added them.

Mixed Tuna Casserole ingredients, in a large bowl, before baking.

Creamy and Crunchy

One of my favorite things about a casserole is the top layer. I like the crunchy flavor of salty Potato chips and/or fried French Onions. In this case, I decided to add both for more flavor. I crush the potato chips and add them to the mix and add the french onions as a topping with cheddar cheese. That’s not the only cheese I add to this recipe, however. Again, I’m going for flavor and I like anything creamy to be rich so, I added grated Parmesan cheese to the mix along with some cream of mushroom soup and a little milk.

You have to be careful with the mixture of all of these ingredients because you can, very easily, do one of two things; either make it runny, with too much liquid or dry it out with not enough. Those potato chips and the “Al dente” noodles like to suck up that moisture with the casserole is baking so, be sure you’ve added the right amounts that I’ve listed below. And, if by some chance you’re tastes are different than mine, just adjust the liquid, milk, accordingly.

Oh, I almost forgot… I usually salt the boiling water before I cook my noodles to add more flavor but, in this case, I chose Chicken Bouillon. Just think of it like adding the seasoning packet to your ramen and flavoring the noodles. It isn’t weird, it’s pretty much the same frickin’ thing!

Tuna Casserole video tutorial by PoorMansGourmet.

Tuna Casserole Ingredients:

1 12 oz bag Egg Noodles
Cook the Noodles in Chicken Broth or use Bouillon. Approximately 4 quarts of water and 1/3 cup of Knorr Chicken Bouillon.

1 tbsp Olive oil
1 tbsp Butter
2 Cloves Garlic, chopped
1 bunch Fresh Parsley, chopped
1 stick Cellery, diced
1 Bell Pepper, diced
1 cup Peas, frozen
1/2 Onion, diced
2 cans Mushroom Soup
3/4 cup Milk
1/2 cup Parmesan Cheese, grated
1 cup Cheddar Cheese, grated
1/2 cup French Onions
1/2 cup Potato Chips, crushed
3 cans tuna, Solid White Albacore
1 tbsp Worcestorshire

Salt and Pepper to taste

Bake at 400° Fahrenheit for 20 minutes then add the Cheddar cheese and French onions and bake for another 5 minutes, then serve.

P.S. You can easily turn this dish into a Chicken Noodle Casserole by swapping out the canned Tuna for Chicken and the canned Cream of Mushroom Soup for Cream of Chicken Soup, instead.

Easy 14-Inch Ham and Cheese Calzone Recipe

Golden-brown baked calzone with ham and cheese filling, fresh out of the oven.
14″ Calzone with Ham and Cheese with fresh grated Parmesan and chopped Parsley.

The Best Calzone

Make no mistake about it, I have cracked the code to making the most amazing Calzones and it all starts with this Pizza Dough Recipe. Anyone that has used this dough has raved about it so, you should definitely start with that. This Calzone recipe, however, is a basic guide to teach you how to make the best Calzone through and through. Feel free to add or substitute anything you want for the filling but, I highly recommend that you stick with the Ricotta, the Mozzarella and EVERYTHING else about this recipe, so your Calzone will be amazing, too.

Sliced portions of a large calzone, showing melted cheese and ham.
14-inch Calzone filled with Ham and Mozzarella cheese, topped with grated Parmesan and fresh Parsley.

Calzone Related Recipes & Appetizers

Be sure to check out my Stromboli Supreme and some of my Pizza recipes including: Nacho Pizza, Bacon Cheeseburger Pizza and my famous Margherita Pizza. I’ve even got recipes for Ramen Pizza , Pizza Tacos and Italian Cheese Bread.

If you like Chicken Wings with your Pizza, check out my classic Buffalo Chicken Wings, Honey Chipotle Chicken Wings, Wasabi Chicken Wings and/or my Ranch Chicken Wings. These recipes are easy and they’re the best!

YouTube video for a Large 14″ Calzone with Ham and Cheese by PoorMansGourmet.

Ham and Cheese Calzone Ingredients:

Egg Wash:

  • 1 Egg (beaten): For a golden crust.
  • Kosher Salt & Pepper: Sprinkle on the calzone before baking.

Topping:

Bake: Follow the video tutorial. Bake at 475°F for 7-10 minutes or until golden brown. Slice and serve!

Instructions:

  1. Roll Out Dough: Shape dough into a large 14-inch circle.
  2. Add Fillings: Layer Ricotta, ham and cheese on one side, leaving edges clear.
  3. Fold and Seal: Fold dough over fillings, pinching edges tightly.
  4. Brush with Egg Wash: For a shiny, golden crust.
  5. Bake: Place on a baking sheet and bake until golden-brown and cooked through.

Tips for Best Results

  • Crust Perfection: Bake on the Bottom Rack or on a Pizza stone to brown the bottom. Brush with garlic butter after baking for extra flavor.
  • Cheese Choices: Mix mozzarella with provolone or cheddar for unique flavor.
  • Prevent Soggy Dough: Don’t overload with wet fillings.

Berry Sangria

Sangria Senorial, Spanish Red Wine bottle, Brandy and a glass and pitcher full of Berry Sangria.

The Best Sangria

I’ve written and posted a Sangria recipe previously before. That’s not to say that it isn’t the best for it’s genre but that recipe is entirely different, in essence, compared to this one. That Sangria recipe, was a Peach Sangria and it is amazing. This, however, reprises ingredients that make up the general flavors in a particular Mexican soft drink called, “Sangria Senorial”. I’ve included a berry medley in this Sangria recipe to make it different yet full of fruit and fresh flavor, still. Though Sangria is traditionally served with similar ingredients, this recipe is very different and, in my opinion, this is the best sangria.

1 50.7 fl oz bottle of Sangria Senorial.

Sangria Senorial

I don’t think that most of you are aware of my previous work history, experience and/or previous background because I’ve only shared bit’s and pieces from post to post. I am a certified welder and crane operator, among many other things. The point I’m trying to make is that this drink, Sangria Senorial, was on the food trucks that would visit the construction sites and jobs that I’ve worked on for over 20 years. As you may or may not know, many of these food trucks are owned and operated by Hispanics so, I’ve eaten my fair share of Mexican food over the years. This drink, in particular, was usually among the soda selections and one of my favorites to drink with my lunch. It’s a sparkling non-alcoholic Sangria with natural and artificial flavorings or soda. This drink has heavily influenced the way I’ve decided to write this recipe. It’s not the same, by any means, but it does have similar properties but with Alcohol, instead.

1 750 ml bottle of Anciano Reserva 2013 Spanish Red Wine.

Sangria Red Wine

Since Sangria originates from Spain and Portugal, it’s only fitting to use a Spanish red wine so, I picked up this cheap $10 dollar bottle of wine from my state liquor store for this recipe. You may or may not know that I make my own wine and I teach you how to do it as well. But, as I mentioned, for the purposes of this recipe, I felt that it was fitting to use a Spanish Red Wine but, you use what you have. I know that some folks recommend darker wines like a Pinot Noir. Personally, I think that it makes sense to use dry burgundies because Sangria is deluded down and sweetened with so many other ingredients, including fruit, that the balance comes together perfectly.

Berry Sangria bottled ingredients.
Berry Sangria Ingredients:

3 cup Red Wine, 1 750 ml bottle
2 cups Dr Pepper
12 oz Mike’s Hard Lemonade
1/2 cup Simple Syrup
1/4 cup triple Sec
1/4 Cherry shnapps
1/4 cup Brandy
1 lbs Frozen Berry Medley, raspberries, blueberries, blackberries & strawberries

Follow the instructions in the Berry Sangria Video Tutorial and I’ll show you exactly how to make this fruity wine beverage.

Berry Sangria video tutorial by PoorMansGourmet