Two new recipes

Quick Tuna Noodle Salad

7 oz penne pasta
6 oz can tuna in water, drained
1 c cherry tomatoes, halved
3 oz mozzarella cheese, diced
Juice of 1/2 lemon
2 tbsp olive oil
Salt & pepper to taste

Cook pasta according to package directions. Drain; rinse under cold water. Pour into a medium bowl. Add tomatoes and cheese. Cover and refrigerate at least one hour.

Add tuna to pasta mixture. With a whisk, mix lemon juice and olive oil. Pour over tuna mixture. Season with salt and pepper. Serve immediately.

Bacon Breakfast Casserole

8 slices bacon
5 slices wheat bread, torn into pieces
2 c shredded cheddar cheese, divided
6 eggs
2 c milk
Salt & pepper to taste

Preheat oven to 350 degrees. Fry bacon, drain, and crumble. In a greased 9x13 baking dish, layer bread, 1 c cheese, and bacon pieces. Beat eggs, milk, salt & pepper together. Pour egg mixture over layers. Top with remaining 1c cheese. Bake 30 minutes, until lightly browned, edges are bubbly, and center is set.