#nostalgiceats

Creamy Tuna Noodle Casserole, but make it lasagna-style 🎭🍽

Layered with tender lasagna noodles, juicy tuna, green peas, earthy mushrooms, and topped with a golden buttery crumble. This isn’t your grandma’s tuna casserole — it’s elevated, comforting, and a little bit dramatic (in the best way).

Experience the comforting flavors of the 1950s with this hearty vegetable and barley soup. Perfectly balanced and reminiscent of a bygone era, it's a delightful journey back in time.

Ingredients: 2 cups diced potatoes. 1 cup sliced carrots. 1 cup chopped celery. 1 cup green beans, cut into 1-inch pieces. 1 cup corn kernels. 1/2 cup diced onion. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/2 cup pearl barley. 6 cups chicken broth. 1 bay leaf. Salt and pepper to taste. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Cut up potatoes, carrots, celery, green beans, corn kernels, onion, garlic, tomatoes, pearl barley, and dice them all into large pieces and put them in a large pot. Add the bay leaf and the chicken broth. Add pepper and salt to taste. Over medium-high heat, bring the soup to a boil. Then, lower the heat to low, cover, and let it simmer for 30 to 40 minutes, or until the barley and vegetables are soft. Take out the bay leaf and throw it away. If you need to, change the seasoning. Serve hot with fresh parsley chopped on top. Enjoy this soup that takes you back to the 1950s!

Prep Time: 15 minutes

Cook Time: 40 minutes