Recipe Corner – Feb. 18, 2026

Have a good Friday with these tasty seafood meals!

Tuna Noodle Casserole

Ingredients

• 12 ounces egg noodles (dry)
• 15 ounces tuna (drained (I used 3 5 oz cans tuna packed in water))
• 10.5 ounces cream of celery soup ((I used Campbell’s 10.5 oz can))
• 1 cup milk
• 1 stalk celery (chopped)
• 1 cup frozen peas
• ¼ teaspoon black pepper (or to taste)
• ¾ cup potato chips (crumbled)
• 1 tablespoon fresh parsley (chopped)

Instructions 

1. Preheat oven to 400F
2. Cook the noodles according to package instructions. Drain and move to a large bowl.
3. Add the remaining ingredients into the bowl (excluding the potato chips) and stir until well combined. Season with salt and pepper to taste.
4. Spray a 9×13-inch casserole dish with cooking spray and add the noodle mixture to the casserole dish. Sprinkle with the potato chips. 
5. Bake for 30 minutes or until heated through.
6. Serve warm and enjoy!

Garlic and Honey Salmon with Sour Cream and Horseradish Mashed Potatoes

Ingredients

• 1/3 cup pure honey
• 1/4 cup soy sauce
• 3 cloves garlic, chopped
• 4 (6-ounce) skin-on salmon filets
• Kosher salt and freshly ground black pepper
• 1 Tbsp. olive oil

Directions

1. In a bowl, combine honey, soy sauce, and garlic. Pat salmon fillets dry with paper towels. Season with salt and pepper to taste.
   1. In a large non-stick skillet heat oil over medium-high heat. Place salmon skin side down and cook, until skin is crispy, 6 to 7 minutes. Flip salmon and add honey mixture to pan. Cook 1 to 2 min. until salmon is just cooked through and sauce is thickened. Serve salmon topped with sauce and the mashed potatoes as a side (see recipe below) alongside, or serve your favorite side dish.

Sour Cream and Horseradish Mashed Potatoes

Ingredients

• 3 lb. Yukon Gold potatoes, halved
• Kosher salt and freshly ground black pepper
• 1 1/2 cups sour cream
• 1/4 cup prepared horseradish, squeezed of excess moisture
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1/4 cup chopped fresh chives

Directions

1. Bring potatoes to a boil in a large pot of salted water; simmer 15 to 18 min. or until tender. Set aside 1/2 cup cooking water. Drain and return potatoes to pot.
2. Whisk together sour cream and horseradish in a bowl. Season with salt and pepper to taste.
3. Add 6 tablespoons of the butter to the potatoes and mash coarsely. Fold in your sour cream mixture and 3 tablespoons chives. If the potatoes are still too think for your taste, fold in the cooking water you set aside. Transfer to a bowl and top with remaining 2 tablespoons butter and 1 tablespoon chives.

Salmon Panzanella with Cucumber

Ingredients

• 8 oz. country bread, torn
• 2 Tbsp. olive oil
• Kosher salt and black pepper
• 4 cucumbers
• 3 Tbsp. red wine vinegar
• 2 Tbsp. olive oil
• 1 tsp. caraway seeds
• 1/4 red onion, sliced
• 1 small fennel bulb, sliced
• 1 cup arugula
• Roasted salmon

Directions

Preheat oven to 425°F. Toss bread, olive oil, salt and pepper together on baking sheet with a rim. Toast until golden brown, 8 to 10 mins.; cool. With a large knife, lightly press cucumbers until split, then cut crosswise. Whisk together red wine vinegar, olive oil and caraway seeds in a bowl. Add red onion, fennel bulb, arugula, and cucumbers; stir to combine. Serve topped with bread and flaked roasted salmon.