tuna noodle casserole (stove top, oven or dutch oven)

1 can cream of mushroom soup
1 can of tuna
1 cup or so of elbow or shell mac (cooked)

mix soup and tuna into cooked noodles, heat until warm. Add some salt and pepper to taste.

I don't normally like Ramen but sometimes I can find the Lime Shrimp flavor and I thnk that might be good with some of those little canned shrimp mixed in. What veg would go good with it though? hmmmm......

Asparagus tips? Baby peas?

omega wrote: Thank you, Daydreamer! This was absolutely delicious, and very quick to make on the stove top. When I tried out your recipe, I only added enough water to cook the macaroni, so I had to stir frequently and add a bit more water a couple few times. I added a drained can of green beans to the soup/tuna/noodles and the resulting dish makes a very tasty nutritious lunch.

omega~your welcome. I'm glad you liked it. I've made it for years, especially when I was single and poor. Now that I'm married and poor, we still make it.  I have added green beans to it as well. I have also added a can of peas and on occasion I have added a can of corn.

Frito-chili pie: put Fritos on the bottom, then canned chili, then put your cheese in a jar on top.

Nachos: tortilla chips on bottom, canned refried beans, can put salsa or peppers on then top with cheese in a jar.

Fruit cobbler

1 tin of fruit

enough sougar to make it a bit too sweet

a Tbl spoon of corn starch

drop biscuits from a mix over the top

Bake at about 350 til bread is done (can sprinkle a bit of sugar on the raw dough) approx 30 min.

Whip 1/2 can of evaporated milk to a whipped cream stage, add sugar to taste

Serve hot or warm with whipped cream.

Variation...drain fruit, mix with whipped cream and serve in a "cup" made from piecrust mix using a muffin pan.

Pasta salad

cook pasta of your choice...cool

add: sliced olives, garbanzo beans, sundried tomato, artichoke hearts,  sliced mushrooms, chopped onions, parmesian and toss with favorite dressing.

Serve with

piecrust rolled out, sprinkle with cheese or cheese powder and garlic salt...fole over and roll again to 1/4 in. thickness...score into wanted size...bake according to directions.

Dessert....coffee and biscotti.

Duncan lol, try this

can of baked beans, mix in a bit of molassas, brown sugar and prepared mustard or vinegar...one onion chunked into a baking pot, frozen or left over meat in the bottom....put prepared beans over the onion and meat...put in a slow oven for a couple of hours and serve with a bread of your choice.

ramen (any flavor, but beef or chicken works best), 1 can of tuna, 1 small can peas.

add enough water to cook the ramen, add the flavor packet and then the drained cans of tuna and peas. :) doesn't taste bad at all.

I also really love the tuna casserole recipes.

If you have minute rice, you can put it in a casserole dish and cook it (assuming you have a brick oven or one that runs on propane) with like, cream of mushrom soup, some peas and carrots and maybe a few green beans. No need to add any water at all.

Oh, the other day, while at walmart, I came upon this new product... it was like a soup starter, but for veg mushroom soup. It had everything in this little tube, all dehydrated, and it was only $.98. I picked up a couple. :) 

also, pizza. :)

1 pckg of that pizza crust mix (sold in small boxes or individual packets) or a chef boyardee pizza kit (includes crust mix, sauce, and dehydrated cheese), 1 can mushrooms, 1 can black olive slices, if buying only the crust mix (it's cheaper that way, only $1 per pkg), you'll also need to buy a can of pizza sauce or tomato paste and a can of parmesan cheese (the kind you sprinkle on pasta will work, it doesn't have to be refridged). You may also be able to find other dehyrd. cheeses if you are in a big enough town, look around.

use specified amount of water to mix crust (I think it's like 1/3 or 1/2 cup), put tin foil down on pan. spread dough on pan evenly, put in oven or over heat for 2-3 mins, remove from heat. Spread on sauce, cheeses, drained cans of mushrooms and olives. Cook for an additional 5-15 minutes depending on heat source. Yum!

omega wrote: This sounds very good, very tasty - can you by any chance tell me how many cups of Minute Rice per can of Cream of Mushroom Soup? What's the best ratio, in your experience? ALSO, have you by any chance already tried out this use of Minute Rice using CREAM OF: celery, cheddar, potato, etc. soups? Just curious as to the actual TASTE quotient at the end of cooking. Thanks. Please let us know how it tastes after you try it, and also if it's easy to digest --- SOME prepared mixes and plenty of dehydrated mixes in the grocer's simply won't work with advanced in age senior citizens, young children, sometimes with people in poor health or adults who have any assortment of digestive problems or food allergies/intolerances. You are VERY BRAVE to buy more than ONE new item -- I've had way too many duds, myself, so am very cautious and try things out before purchasing any multiples.

As far as the rice, I am not sure exactly. I just put about a half a small bag (4-5 servings?, probably 1.5 cups) in with 2 small cans of cream of mushroom (or 1 big can). I blend them together and make sure that the whole bottom of the dish is covered, and cook in the oven at 350 until it's done, about 30-50 minutes. You'll know when the rice is done, obviously.

I have never tried it with cream of cheddar, but I'm sure it would taste just like cheesy rice. cream of broccoli would probably also be yummy, as would cream of potato (I think the rice would just taste like more potatoes), but I don't know about cream of celery. I have also used chunks of leftover cooked chicken and cream of chicken soup, but obviously, those wouldn't be desirable in this case. You can also take some premade biscuits (or make your own) and put them on top to make it more filling. I enjoy mixing peas and carrots and mushrooms in, but it's not necessary.

Yeah, I bought 2 of the tubed veg soup mix, so that I could try one and not have to run to the store right away if it worked. I haven't gotten around to trying it yet, but the weather is chilly right now, so I might try it and tell you what I think soon. :)

I have almost 150 recipes from the 30 basic ingredients (not including spices)  I am storing.  I am happy to share, but don't even know where to start:  breads/rolls, soups, main dishes, desserts? 

Thank you for the tutorial on website recipes.   These are my recipes, saved over many years, and either selected or modified to use only NON PERISHABLE food.  I have tried them all and cook with most regularly.  I ONLY save recipes that my hubby and six kids like.   "Eat what you store..."  

Favorite:  Chicken pot pie.   Uncooked pie crust (made or bought) in bottom of pie pan.  Mix:  one can chicken, one can cream of chicken soup(mushroom is good too), one half cup milk (from powdered milk) two cups canned veggies drained, (could also use dehydrated) ie green beans, peas, corn, carrots, mushrooms) 1/2 tsp onion powder, 1 tsp sage, pour in crust.  Top with second crust.  Cut small slits for venting. Bake at 350 for 40 min or until top crust is browned.

Can also use tortillas, (made or bought) halfed and layered for crusts.  Hope this helps.

Here's a webpage for a few recipes/suggestions:

http://www.providentliving.org/content/list/0,11664,2017-1,00.html - http://www.providentliving.org/content/list/0,11664,2017-1,0 0.html

~A

Because you used the word "delectable" I'll throw in another "cream of..." recipe:

Chicken and Corn Chowder:

Simmer 3 cups milk (prepared from powdered), 1 can cream of chicken soup, 1 can (12 or 16 ounces) corn niblets undrained, 1 cube chicken boullion, 1/4 tsp onion powder.  If you want it a little heartier, thicken with potato flakes (1 cup or to desired consistency).  Can also add canned chicken if desired and/or 1/4 tsp red pepper flakes for a little kick.

Last night's dinner:

Big Breakfast Cookies

Hershey Bar Haystacks

Great Ideas alll

The juice from cans can be used to prepare the meal.  Making a dish that is too "soupy" will not be appetising.  Most any meal we plan on making will need a starch...potoates, bread, rice, noodles, pasta.....all of these need liquid.  Easy to add the liquids drained.

If you have dehydrated potatoes, rehydrate enough to feed your family.  Either bake as scalloped potatoes or pan-fry with onions.  Add a can of chili beans, mix well and serve hot.  Sides include a canned veggie, fresh baked bread and a fruit salad.

Great, great ideas.  I have attempted to post here several times, but get a "you don't have rights" notice.  I will try again.

Tuna Loaf

 

Canned tuna (I use 2 6oz. cans for two persons)

1 teaspoon lemon juice (the one that comes in little plastic containers)

1 teaspoon dried parsley flakes

1 teaspoon dried onion flakes

3/4 cup mayonnaise, or to taste

Dash of pepper (optional)

Salt (optional - but it will make you thirsty)

About 2 cups Bisquick mix

 

Blend the first five ingredients.  Try not to make the mixture soupy.  Add pepper and salt to taste, if desired.  Mix the Bisquick per instructions in the box.  Extend with a roller pin on a floured surface, forming a circle, until the dough is a little over 1/4" thick (if too thick the loaf will be too doughy - if too thin, it will tear apart).  Place the dough in a greased/floured pyrex pie pan, cake pan, or a sheet of foil, let the dough extend past the edge of the pan.  Place tuna mixture in the center.  Make four even cuts with a knife around the edges of the dough and fold the four sections, one by one, over the mixture as if you were trying to wrap it.  "Glue" edges with water, as you fold. Cut off and discard excess dough as needed. Brush some milk (dry and rehydrated, of course ) on top of loaf and bake at 375 until crust is golden brown or until done.  Our family loves this loaf.  Cold leftovers are delicious!  During normal times I use fresh green onions and fresh parsley.  I hope you like this.

 

Note:  If you do not want to bother with folding the dough over the tuna mixture, simply just line the pie pan with Bisquick, place the mixture in the pan, cover with another layer of Bisquick. This is much easier, but I like to do it the other way.  Thanks everybody.