Sometimes you don’t need recipes, just ideas.

Welcome to the Weekly Eater this week where I re-discovered my childhood favorite tuna/pea/noodle casserole. It was delicious even without the cream of mushroom soup. And, yes, there were no leftovers.

Rye bread features in some of these recipes. I home baked my rye and was not about to waste any of it. You can always freeze cubed bread for later uses, like croutons.

(I apologize for the out-of-focus pictures. I was too hungry to set up some shots properly.)

All these dishes were very flavorful.

Stay briny,

–Stacey

* Potatoes au gratin recipe.