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Hillbilly Housewife
Frugal Homecooking From Scratch
Frugal Homecooking From Scratch


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Tuna Rice And Veggie Bake

1 bag (16 oz) frozen mixed vegetables
1 cup mayonnaise
1/4 cup plain yogurt or sour cream
3 cups cooked rice
1/2 cup diced green pepper
1/4 cup diced onion
2 tsp dried dill
1 can (12 oz) white tuna (canned in water), drained
2 Tbsp butter
1 cup bread crumbs
1/2 cup chopped almonds

Preheat oven to 375 degrees and lightly oil a 2 quart baking dish.
Put first 7 ingredients into a large bowl and toss together until blended well.
Add the tuna and toss gently to combine, trying not to break the tuna up too much.
Spoon mixture into prepared baking dish.
In a small saucepan, melt the butter, add the bread crumbs and almonds and heat just until combined, then spoon on top of the tuna mixture in baking dish.
Bake (uncovered) in preheated oven at 375 for 30 minutes or until hot and lightly browned on top and around the edges.
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Bacon And Egg Fried Rice

4 slices bacon, diced
4 eggs, beaten slightly
4 cups COOKED rice
3 tsp soy sauce
3 green onions, chopped
1/2 cup frozen peas

Fry bacon in skillet until crisp; remove bacon pieces (reserving bacon drippings in skillet) and set bacon pieces aside.
With skillet over medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.
Turn heat under skillet up to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.
Serve immediately.
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