Pretzel Topped Tuna Casserole

It's week three of vintage month and it's about time I made a casserole. Tuna Casserole has alway been a weird dish, I mean hot tuna? You could not have made me eat this when I was younger, but the first time I tried tuna casserole I was shocked at how good it was! For a dish that has been reduced to pre-made mixes in the grocery store, tuna casserole can impress when made from scratch. It's surprisingly easy to make! I used pretzels to top mine because I always have to be a little different. Go ahead and make this easy to prepare meal, it's sort of healthy!

Pretzel Topped Tuna Casserole

• 2 cans of premium Tuna
• 1/2 cup of Frozen Peas
• 2 cups of Egg Noodles
• 1 1/2 cups Milk
• 2 cups Chicken Broth
• 1 Small Yellow Onion diced
• 1 tablespoon Olive Oil
• 3 tablespoons Flour
• 8 Large Pretzels coarsely crushed
• 1/4 cup Parmesan finely grated
• Salt and Pepper

1. Preheat oven to 400°.
2. In a large sauce pan heat the olive oil and onion over medium high heat. Stirring on occasion until slightly colored. Add the flour and stir. Cook until the flour coating on the onion turns slightly brown. Some will have stuck to the bottom of the pan that's okay. 
3. Deglaze the pan by adding the milk and chicken broth. Stir and bring to a boil.
4. While you're waiting for the mixture to come to a boil start making the topping. Crush the pretzels with your fingers into a small bowl. Stir in the grated parmesan.
5. Once the mixture has come to a boil add the tuna, peas, noodles, salt and pepper.
6. Cook for about 7 minutes or until the noodles become soft.
7. Scoop the noodles and stuff into the baking vessel of your choice. I chose to use ramekins cause it adds a bit of classy, and this way you don't end up eating the whole pan by yourself. Top with the pretzel parm mix and bake until the cheese has melted. I garnished mine with some pea shoots!
8. Enjoy!

Photos by Katy Weaver

Pot Roast

It's week two of vintage month on Cooking with B.S.! And we're featuring the most the oldest recipe ever, cooked meat. There is something appealing about simplicity. Maybe it's having fewer dishes to clean up after the meal is cooked or perhaps it's when you don't muddle the meat with every spice under the sun its true flavor comes out. Or perhaps these vintage recipes remind us of a simpler time, a better time, a time before quinoa.

Pot Roast

• 1 lbs. Beef Roast
• 2 Carrots
• 5 Celery Stalks
• 1/2 Medium Yellow Onion
• 3 Potatoes
• Salt and Pepper

1. Preheat the oven to 375°
2. Coarsely chop all the vegetables except the potatoes. 
3. Place the roast in a pan or in a "pot" and add a dash of salt and pepper. Place the chopped vegetables around the roast.  Add another dash of salt and pepper to everything in the pot. Put the lid on the pot and place the pot in the oven. 
4. Bake for 15 minutes. Stir all the vegetables around and turn the roast over. Cook for another 15 minutes.
5. Coarsely cut up the potatoes and add to the pot. Continue cooking for another 30 minutes.
6. Slice and serve. 

Photos by Katy Weaver