The Walnut Acre Chronicles: Veggie Tuna Noodle Casserole and More: The Walnut Acre Daily

WORDS TO LIVE BY

He has made everything beautiful in it's time. He has also set eternity in the hearts of men; yet they cannot fathom what God has done from beginning to end. -Ecclesiastes 3:11

WORKING, LEARNING AND PLAYING TOGETHER

Our Monday started out cold and icey, with schools on a two hour delay. I was able to get some work done this morning while the kids slept in - laundry and cleaning - and more of the same this evening.

Later in the morning Michael and I went to my sisters and spent the morning playing games and reading stories with some of the kids there. We played I Spy Memory Match, Rhyming Words Memory Match, Nutrition/Food Group Bingo, Sight Word Bingo, and Dominoes. We also read three Bible stories. I love how much kids can learn through games. Typically I gather the games and books I feel we need to be learning from at this point and then let the kids take turns choosing from this selection what we will do next. This gives them the chance to have some say in what we do and keeps things fun.

Michael playing a word search game on Doug's tablet.

IN THE KITCHEN

This is what we had for dinner this evening. I like recipes with plenty of veggies in them and that the kids like and this one fits the bill.

Veggie Tuna Noodle Casserole

1 cup butter, divided

2 (8 ounce) packages uncooked egg noodlespackages

1 large or 2 small onions, finely chopped

3 stalks of celery, finely chopped

2 carrots, grated

1/2 cup all-purpose flour

4 cups milk

3 (5 ounce) cans tuna, drained and flaked

2 cups frozen peas, thawed

1 teaspoon garlic powder

Salt and pepper to taste

2 cups shredded cheese

Preheat oven to 375 degrees F. (190 degrees C). Grease large casserole dish with 2 tablespoons butter.

Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8-10 minutes, until all dente, and drain.

Melt 2 tablespoons butter in large skillet over medium-low heat. Stir in the onion, celery and carrots, and cook 5-10 minutes, until tender.

Melt 8 tablespoons butter in a saucepan, whisk in flour until smooth. Gradually whisk in milk and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt, pepper and garlic powder. Stir in tuna, peas, sauteed vegetables and noodles. Transfer to baking dish. Top with cheese.

Bake 25 minutes in preheated oven, or until bubbly.

Note - I did have to add some milk to this part way through baking because it was getting too dry.