Karebear Central

I bought a puzzle for Andy and I do instead of watching TV. Its a 1000 piece puzzle, Legends of Hollywood. It is of James Dean, Elvis Prestley, Marilyn Monroe and some other guy. I started separating the pieces for the edges. Andy realized this puzzle is going to be harder than we thought because there are only two different shaped puzzle pieces. I guess its just more quality time to spend with my husband. Once its completed, I will post a picture of the finished product.

Tonight Andy tried a new recipe, Bow Tie Tuna Casserole. Well actually it was rainbow rotini, but I really don’t think that made a difference in the taste. I’m more of a make from box person, but it is really satisfying to make something from scratch. And its very cool when you look at a recipe and realize you don’t have to go to store for everything. It helps having a husband who loves spices and cooking.

8 oz Bow-Tie pasts cooked

1 can (10 3/4 oz) cream of mushroom soup

1/2 cup sour cream

9 ounces asparagus cuts

1 can (6 oz) Tuna, drained

1 jar (2 oz) chopped pimentos, drained

1 cup shredded America Cheese.

Preheat oven to 350 degrees F. Coat 2-quart casserole dish with cooking spray. Cook pasta. Combine soup and sour cream in bowl; blend well. Combine pasta, asparagus, tuna and pimientos in seperate bowl; stire gently to mix. Add soup mixture to pasta mixture; mix well. Sitre in 1/2 cup cheese. Pour mixture into casserole disk, sprinkle with remaing cheese. Bake until bubbly. 25-35 minutes.