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Hi! Today I have two interesting recipes for you to try. The first one is a fancy version of the good-old, much loved tuna casserole. What used to be a simple casserole bubbling with pasta, tuna and cheese is now bursting with colorful veggies like red peppers, spinach, peas, carrots, onion and for an extra measure of tastiness... Portobello mushrooms! Just reading over this recipe will make you healthier! (Wouldn’t it be great if it was that easy?) To continue with this veggie theme the second recipe is for a chilled carrot salad made with fresh dill and tossed with a lite dressing. Be sure to let the flavors meld with this salad before serving to enjoy fully the taste of this simple dish!

Enjoy! Elaine


Veggie Tuna Casserole

3 Tbsp. Butter (divided)

4 Medium Carrots (chopped)

1 Medium Onion (chopped)

1 Medium Sweet Red Pepper (chopped)

1 Cup Baby Portobello Mushrooms (sliced)

2 Cans (5 oz. each) Albacore White Tuna
   (in water, drained and flaked)

2 Cups Fresh Baby Spinach

1 Cup Frozen Peas

3 Cups Uncooked Spiral Pasta

1 Tbsp. All-purpose Flour

2/3 Cup Reduced-Sodium Chicken Broth

1/3 Cup Half-n-half Cream

1/2 Cup Parmesan Cheese

3/4 tsp. Salt

1/4 tsp. Pepper

In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8 to 10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2 to 3 minutes. Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean. In same skillet, melt remaining butter over medium heat. Stir in the flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, adding reserved pasta water if needed, 1 to 2 minutes. Stir in the cheese, salt and pepper. Pour over pasta mixture and toss to coat. Serves 6


Chilled Carrot & Dill Salad

2 Cups Carrots (thinly sliced)

1/2 Cup Shallots (small dice)

2 Tbsp. Fresh Dill (chopped)

1 tsp. Olive Oil

2 Tbsp. Red Wine Vinegar Salt and Pepper (to taste)

Parboil carrots until tender yet crisp, about 2 minutes. Rinse under cold water and drain. Combine carrots and onions. Set aside. Mix remaining ingredients in a small bowl until well blended. Pour over the carrot and onion mixture and toss well. Refrigerate for at least 3 hours to blend flavors. Serves 4

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Send To: “Cooking Corner”c/o Merchandiser, PO Box 840, Lebanon, PA 17042 or Fax: 717-273-0420 or E-mail: cook@themerchandiser.com