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Spaghetti and Tuna Pie

Yields 6 servings

Spaghetti and Tuna Pie

30 minPrep Time

40 minCook Time

1 hr, 10 Total Time

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Ingredients

    Crust
  • 4 ounces uncooked Spaghetti, broken into 2-inch pieces
  • 1/4 cup grated Parmesan Cheese
  • 1 Egg, lightly beaten
  • 1 teaspoon Butter
  • 1 clove Garlic, minced
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • Filling
  • 1 Tablespoon finely chopped Onion
  • 1 teaspoon Butter, melted
  • 1 Tablespoon Flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Garlic Powder
  • 1/8 teaspoon Pepper
  • 1/4 cup Milk
  • 1/4 cup Sour Cream
  • 1 Egg, lightly beaten
  • 1 can (5-6 ounces) Tuna, drained and flaked
  • 1/4 cup grated Parmesan Cheese, divided
  • 1 small Tomato, thinly sliced
  • Fresh Parsley, minced (optional)

Instructions

    Crust
  1. In a large pot, cook spaghetti according to package directions; rinse in cold water and drain.
  2. In a large bowl, combine the cooked spaghetti, 1/4 cup Parmesan Cheese, egg, butter, garlic, salt and pepper.
  3. Press into the bottom and up the sides of a greated 9-inch pie plate; set aside.
  4. Filling
  5. In a large skillet, saute onion in butter until translucent and tender.
  6. Remove from heat.
  7. Stir in flour and seasonings until blended.
  8. In a small bowl, beat together milk, sour cream and egg.
  9. Stir into the onion mixture until blended.
  10. Fold in the tuna.
  11. Spoon into the crust.
  12. Sprinkle half of the Parmesan cheese over pie.
  13. Arrange tomato slices over cheese.
  14. Sprinkle with remaining Parmesan.
  15. Bake at 350F for 35-40 minutes or until crust is golden and filling is puffy.
  16. Sprinkle with parsley if desired.
  17. Let stand 5-10 minutes before cutting to allow filling to set.

Notes

Serve with green salad and light dessert.

7.8.1.2
70
https://ugfoodbank.org/spaghetti-and-tuna-pie/

Noodle Kugel Pudding

Yields 8-10 servings

Noodle Kugel Pudding

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

  • 1 stick Butter, melted
  • 3 Eggs, beaten
  • 8 ounce package medium Egg Noodles, uncooked
  • 2 cups Milk
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla
  • 1 cup Cottage Cheese, small curd
  • 1 can (20 ounces) Crushed Pineapple with juice
  • Corn flakes or other unsweetened flake cereal (optional)

Instructions

  1. Melt butter, set aside.
  2. In a large bowl, beat eggs well and add remaining ingredients along with butter.
  3. Pour into greased 9x13 baking pan.
  4. Sprinkle with cereal (optional).
  5. Bake at 350F for 1 hour.

Notes

Delicious for breakfast.

7.8.1.2
60
https://ugfoodbank.org/noodle-kugel-pudding/

Tri-Color Pasta Salad

Nutrition

Calories

1174 cal

Fat

37 g

Carbs

189 g

Protein

37 g
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Yields 8 servings

Tri-Color Pasta Salad

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

  • 1 (16 ounce) package Tri-colored Pasta
  • 2 cups diced Tomatoes
  • 1 cup Red Onion, finely chopped
  • 3/4 cup Cucumber, peeled, diced
  • 1 (16 ounce) bottle Italian Salad Dressing

Instructions

  1. Cook pasta according to package directions, about 10 minutes.
  2. Drain pasta, run under cold water to stop cooking.
  3. In a large bowl, combine cooled pasta with remaining ingredients.
  4. Season with salt and pepper to taste.
  5. Refrigerate before serving, at least 1 hour.

Notes

Serve with your favorite meat or sandwich.

7.8.1.2
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https://ugfoodbank.org/tri-color-pasta-salad/

Veggie Macaroni Salad

Nutrition

Calories

1600 cal

Fat

11 g

Carbs

312 g

Protein

54 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 8-10 servings

Veggie Macaroni Salad

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1 (12 ounce) package Macaroni
  • 1 dozen Eggs, hard boiled, chopped
  • 1 (15 ounce) can Mixed Vegetables, drained
  • 1 cup mayonnaise-style Salad Dressing (i.e. Miracle Whip)
  • 2 Tablespoons Onion, minced

Instructions

  1. Cook macaroni according to package directions. Drain when done.
  2. In a large bowl, mix cooked macaroni with remaining ingredients.
  3. Season with salt and pepper to taste.
  4. Chill before serving (at least 1 hour)

Notes

Good with anything!

7.8.1.2
51
https://ugfoodbank.org/veggie-macaroni-salad/

Slow-Cooker Sausage & Hamburger Soup

Nutrition

Calories

68 cal

Fat

1 g

Carbs

12 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 4-6 servings

Slow-Cooker Sausage & Hamburger Soup

30 minPrep Time

8 hrCook Time

8 hr, 30 Total Time

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Ingredients

  • 1 pound Polish Sausage, sliced
  • 1 pound Ground Beef
  • 1/2 teaspoon Seasoned Salt
  • 1/4 teaspoon Leaf Oregano
  • 1/4 teaspoon Leaf Basil
  • 1 envelope (1-1/2 ounces) Dry Onion Soup Mix
  • 6 cups boiling Water
  • 1 can (16 ounces approx.) Whole Tomatoes
  • 1 Tablespoon Soy Sauce
  • 1 cup sliced Celery
  • 1/4 cup chopped Celery Leaves
  • 1 cup sliced pared Carrots
  • 1 cup uncooked Elbow Macaroni (or other similar pasta)
  • Grated Parmesan Cheese (optional)

Instructions

  1. In a skillet, over medium heat, brown sausage and ground beef; drain well.
  2. Place meat into Slow-Cooker.
  3. Add salt, oregano, basil and onion soup mix.
  4. Stir in boiling water, tomatoes and soy sauce.
  5. Add celery, celery leaves and carrots; stir well.
  6. Cover and cook on Low setting for 8 to 16 hours (or on High setting for 4 to 5 hours).
  7. One hour before serving, turn to High setting andf stir in macaroni.
  8. Serve with Parmesan cheese if desired.

Notes

Serve with crusty bread or crackers, a green salad if desired, and a light dessert.

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https://ugfoodbank.org/slow-cooker-sausage-hamburger-soup/