Tuna Loaf

I had this wonderful salmon loaf in the equally wonderful luncheon at our church this past Thursday.  I really enjoyed this salmon loaf as well as the rest of the other dishes and glorious desserts during this lunch. We all had a wonderful (I am running out of adjectives) time eating, talking and discussing some unplanned important topics of life realities.

I obtained the recipe for this salmon loaf from Jean Farr (shown below) in order to make it as soon as possible.  She happened to have it with her in her wallet.  She is very organized, I tell you.

I however did not have any salmon nor the Caesar salad croutons and I did not want to go to the store either.  I was determined to make something close so I opened two cans of tuna which gave me a total amount close to a large can around 12 oz.  I also used herb seasoned bread stuffing for the croutons.  I also searched for recipes in the web that did not have any cream of mushroom soup in the list of ingredients.  This is what I came up with.  I served it to my husband for dinner last night and he ate almost one mini pan full of it.  He just said it needed more oomph so I am adding cumin and cayenne pepper to the recipe as optional ingredients.  It is good without them but they will give this wonderful (again this adjective. I need a Thesaurus) kick my husband was looking for and I did not want to add salt however.

Tuna Loaf

• 10-12 oz can tuna, drained 
• 2 cups herb seasoned bread stuffing
• 1 green pepper, chopped
• 1 small onion, chopped
• 1 tsp garlic powder
• 1 tsp cumin (optional)
• 1/4 tsp cayenne pepper (optional)
• 2 eggs, beaten
• 1 cup milk
• 1 tsp Worcestershire sauce
• Cooking spray

Preheat the oven to 350 degrees Fahrenheit.

Mix all the ingredients in a bowl. Place the mixture in two mini loaf pans or one large loaf pan sprayed with cooking spray.

Bake for 30 minutes or till top is browned and the center cooked.

 

Baked Pepper Pierogie Casserole

Are you looking for an easy and a crowd pleaser of a casserole?  This is the dish to fall back on. You just need a couple of packages of frozen pierogies thawed or better yet some homemade ones if available and pour your favorite marinara or pasta sauce over it.  For more flavor throw in some sausages and green or red or yellow peppers and you are good to go to your next pot luck.

I happen to have some homemade pierogies that I bought from our church. The cheese potato filling was prepared by Sharon Torick and the dough from Sharon's recipe was made by volunteers from our church who mixed the ingredients, flattened out the dough, shaped them into circles and crimped the edges. Another group boiled the pierogies, drained them and packaged them for sale as a fundraiser.  We made about two hundred dozens in two days as a group.  I actually made the circles. Here are some photos from the pierogie making party (it is always a party when women and men from our church gather!).

These homemade pierogies are good cooked in butter topped with sauteed onions but I wanted a healthier way to serve them and I came up with this recipe.  Note no butter was used and vegetables were added plus nutritious good old tomatoes.

I brought this to a pot luck and the guests gave it a thumbs up.  I might add my picky taster, my husband Bob, gave the big OK too.

Baked Pepper Pierogie Casserole

• 1 tbsp olive oil
• 1 green pepper, sliced
• 1 yellow or red pepper, sliced
• 1 onion, sliced
• 3 pieces smoked sausage, cut into cubes (about a cup) (optional)
• 24 potato cheese pierogies (homemade or from a package)
• 1-24 oz jar marinara or pasta sauce
• cooking spray

Preheat the oven to 350 degrees Fahrenheit. 

Heat the oil in a saute pan at medium heat. Add the pepper and onion in the heated oil in the pan and saute till the vegetables are crisp.  

Spray a 13 x 9 glass pan or other casserole dish with cooking spray. Distribute the pierogies on the casserole dish.  Pour the marinara or pasta sauce over the pierogies.  Distribute the sauteed vegetables and sausage cubes (if using). Cover the dish with aluminum foil.

Bake at 350 degrees Fahrenheit for 30 minutes.