Casserole recipes
Pan size and type: Aluminum roasting pan - approximately 13 ½" X 9 ½" X 2 ¾"
Recipes by Chef Winston Rojas
Tuna Noodle Casserole
- 2 lbs penne pasta
- 1 lb frozen green peas, defrosted
- 2 medium yellow onions
- 1 pint heavy cream
- ¼ lb grated parmesan cheese
- 2 lbs canned tuna fish
- Salt & pepper to taste
Cook the pasta and let it cool completely. Dice the onion and sauté it using butter or oil; season with salt and pepper. When the onion is cool put it in a large bowl with the tuna fish and toss together.
Put the heavy cream in a saucepan and bring to a boil. Immediately lower heat so cream is simmering and add parmesan cheese - remove from heat as soon as cheese has blended in. Cool this mixture to room temperature and then add it to the tuna/onion bowl; stir in the peas and pasta.
When the entire mixture is completely cooled, wrap with tin foil and freeze.
Pasta Salad
Salad
- 2 lbs penne or elbow or rotini pasta
- 1 large red onion
- 3 assorted bell peppers
- 1 bunch Italian parsley
- 2 cucumbers, peeled and diced
- Olives - no pits - your choice of type and amount
- Salt & pepper to taste
- Optional - fresh basil to taste
Dressing
- 1 cup red wine vinegar
- 2 cups extra virgin or regular olive oil
- Salt & pepper to taste
Cook pasta per directions on the box and let cool completely; place in a large bowl. Cut and dice the onion, peppers, cucumbers, and parsley, add to cooled pasta and then mix in the olives. Stir in the dressing and add salt & pepper to taste. If you choose to use fresh basil, add it to pasta salad after the dressing is in.
Refrigerate - do not freeze.
