Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.
Where’s the easy button at? Because, “That was easy!” Come on, this is completely fool-proof! It’s easy, simple and ooh so good!
Thank you for taking the time to read today’s post, if you enjoyed the recipe then by all means share it with your friends and family! If you are new here, welcome! Glad you stopped by, to keep up with me and my personal endeavors you can Follow Me on Facebook!
So you’ve already been given Chef Melman’s Famous Tuna Salad Recipe, you have tried it out and you loved it right? But you have some left over and you are not sure what to do with it, I ran in to the same problem! So I did some brainstorming and here’s happened.
I don’t know about you but I love Tuna casserole! Now I ran into a problem, I did not have any peas! (Oh well, don’t really like them anyways.) So I started looking around the kitchen at what I had and here’s what I came up with.
1. In a bowl add the soups, tuna, milk, cheese and onions. Stir to mix ingredients.
2. Place cooked egg noodles in a 11×13 casserole dish. Pour mixture over noodles and stir until there are no dry noodles.
3. In a small bowl add the panko bread crumbs and melted butter and mix well. Set aside.
4. Place casserole in oven and bake at 400 degrees for 30 minutes. Remove from oven and sprinkle bread crumb/butter mixture over the top. Return to oven and bake for an additional 5 minutes.
5. Remove casserole from oven and allow to cool for 5 minutes before serving
Serve this up and enjoy! If you liked this recipe remember to share with your friends! Thank you for joining us today and as always, if you’d like to keep up with me in my personal life just Follow Me on Facebook!
Tuna salad is a fun and flavorful dish that is cool, light, tasty and satisfying! Here’s a personal recipe that Chef Melman likes to serve up on days when he’s looking for a quick and easy meal for lunch and/or dinner!
Now the key to this, is to do it with love! You can’t be angry, you can’t be upset, you can’t be unsettled at all or you will ruin the recipe, or any recipe you try to make for that matter. The best food is always prepared with love. Let’s start with the ingredients shall we?
8 – 5oz Cans Of Tuna In Water (drained) (Your choice, this recipe used great value)
One Cup Of Red Onion Finely Diced.
1 14.5oz Can Of Diced Tomatoes, rinsed and drained.
4 Boiled Eggs Diced
1/3 cup of sweet relish
1 cup of Mayo
Salt (as desired, about 1 1/2 teaspoons.)
Pepper (as desired, about 1 1/2 teaspoons)
1 tablespoon of pickle juice (the secret)
Combine all the ingredients together in a large mixing bowl until well incorporated. Move to a serving dish, cover and refrigerate 2-4hrs so there is plenty of time to lock in all that flavor!
It’s really that simple! This Tuna Salad can be served on your favorite bread with a side of your favorite chips and a nice cold beverage of your choice. (Melman prefers a Coke or a Sweet Tea.) Typically Chef Melman likes to serve this dish with Country Club Crackers, a few Pepperoncinis on the side and some plain potato chips! Now that’s what I’d call “Goooood food!” If you enjoyed this recipe and would like to try it out, then by all means save it for yourself! Share with your friends and let the whole world know the wonders of Chef Melman’s Famous Tuna Salad!
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