Joanne's Tuna Casserole

 

This is the tuna casserole I grew up on and loved.

2 cans tuna
1/2 bag egg noodles
1 10.5oz can condensed cream of mushroom soup
8oz shredded sharp cheddar
bread crumbs
salt
pepper

Boil noodles until al dente.
Preheat oven to 350.
Combine noodles with tuna, soup, cheese, salt, and pepper.
Top with bread crumbs.
Bake uncovered 30 min.

Split Pea Soup

This recipe is a combination of two cookbook recipes. One from the author of the Moosewood Cookbook and the other from a cookbook called Beans by Aliza Green. (I'll take a photo next time I make it!)

2 c split peas
5 c water
1 bay leaf
1 tsp salt
1/2 tsp mustard
2 medium onions, diced
2 cloves garlic, minced
2 stalks celery, diced
2 medium carrots, diced
1/4 c bacon fat or butter
2 teaspoons thyme

Place split peas, water, bay leaf, and mustard in a Dutch oven. Bring to a boil. Simmer up to 2 hrs until split peas are desired consistency.

Sauté vegetables in bacon fat or butter until fully cooked. Add thyme. Combine with cooked split peas.