Tuna Casserole from Food Storage

Tuna CasseroleTuna Casserole

All the ingredients in this recipe came from food storage. We rotated out the oldest items from our shelves. On a 70 degree day, the sun came out in the afternoon. We started this at 3:30PM and cooked it until 5:30PM. Temperature held at 300 degrees. The casserole was nice and bubbly hot throughout and the flavors were well blended.


3 – 5 oz White tuna canned in water, drained
1 – 12 oz. can cream of mushroom soup
2 – 15 oz cans of baby peas, drained
16 oz. macaroni or wide egg noodles, pre-boiled
2 TBS capers
1 – 4 oz. jar pimentos
15 oz. mayonaise
White pepper to taste


Preheat the Sun Oven® while mixing the ingredients. Mix the ingredients lightly in a bowl. Place in a greased casserole dish and top with Italian bread crumbs. Bake in the Sun Oven for two hours ’til hot and bubbly. These ingredients will make two 9×12″ casseroles. Cook one today and save the other in your refrigerator for a couple of days. It will be welcome a second time.

Solar Baked Stuffed Shells

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Super Simple Solar Sauce

Grape Tomatoes

A sunny day, a carton of grape tomatoes close to their expiration date, some fresh basil, a few cloves of garlic, and a little olive oil came together in my Sun Oven today to make a delicious, easy to prepare pasta sauce.

Sun Oven Roasted Tomato Sauce


1 tablespoon olive oil

14 ounces grape tomatoes

4 clove garlic, peeled

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Easy Solar Lasagna

Tea Towel

This lasagna can be assembled in the evening and stored in the fridge overnight. It will take a little longer to bake, but the flavors will be just as good.

Easy Sun Oven Lasagna


1 pound ground turkey

1 tablespoon olive oil, divided

1 onion, finely chopped

10 ounces cremini mushrooms, sliced

2 cloves garlic, minced

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Solar Lamb Pasta Sauce

Bolognese Lamb

The trick to good Bolognese is gentle heat. Try to keep the Sun Oven between 250 and 300 and let this sauce slowly simmer all day.

Sun Oven Braised Lamb Bolognese Sauce


1 1/2 cups meat from Basic Sun Oven Braised Lamb, shredded

2 tablespoons olive oil

1 onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

1/2 cup dry red wine

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Solar Sauce or Dip

Roasted Orange Peppers

Substitute cream cheese for the ricotta to make a tasty dip for a crudité platter.

Sun Oven Roasted Bell Pepper Pasta Sauce


1 onion, finely chopped

2 orange or yellow bell peppers, seeded and chopped

1 plum tomato, chopped

2 tablespoons olive oil

1/4 teaspoon salt

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Whole Wheat Pasta with Chickpeas

The past few weeks have been cold and rainy here in Southern California, so when the sun made an appearance the other day I was ready for some solar cooked grub.

The days are still short, so something that could be finished up on the stove, and served hot at dinnertime, seemed like the way to go.

This is one of the few pasta dishes that, in my opinion, is better with whole wheat pasta.

Sun Oven Chickpea Pasta Sauce


2 tablespoons olive oil

1 white onion, diced

1 carrot, diced

1 stalk celery, diced

1 clove garlic, minced

1 sprig rosemary

1 whole dried hot red pepper

2 (15-ounce) cans chickpeas

10 ounces whole wheat pasta such as shells, fusilli, or cavatappi

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Solar Pasta Sauce with Beef Short Ribs

I got the idea for this sauce from my favorite local Italian restaurant, Franco Trattoria in Whittier. It’s a lot less labor intensive than regular bolognese and just as tasty. Like any good meat sauce it needs to simmer for at least three hours and only gets better if it cooks even longer.

Slow Simmered Sun Oven Tomato Sauce with Short Ribs


1 tablespoon butter

1 tablespoon olive oil

6 boneless beef short ribs (about 1 1/2 pounds)

1 large onion, finely chopped

2 carrots, peeled and finely chopped

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Solar Sugo all’Arrabbiata

This traditional pasta sauce is popular in Rome. It’s called arrabbiata (angry) because it’s hot and spicy. Increase or decrease the amount of red pepper flakes according to how “angry” you like it.

Covering the pot with a tea towel and the lid set ajar is a technique I came up with to keep sauces from coming out watery. The towel absorbs the excess moisture and keeps the cooking chamber condensation free.

Sun Oven Arrabbiata Sauce


1/4 cup olive oil

1 clove garlic, minced

2 ounces pancetta, chopped

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Solar Smothered Onions

On days when I’ve got nothing else going on in my Sun Oven, I like to make a big batch of smothered onions. Just slice up as many onions as your pot can hold. Put them in the pot. Add olive oil, about 1 tablespoon per pound, and a pinch of salt. Toss to coat, cover, and cook them in the Sun Oven.

The longer they cook the better they’ll taste. They can be used in soups, as a topping for flat breads, as a pasta sauce, or served as a side dish. Season them with salt and pepper and fresh or dry herbs. Store them in the fridge in an airtight container (before adding any seasonings) for up to three days.

They’ll make your weeknight meals taste like you spent hours slaving over a hot stove when in reality you were out running errands while the Sun Oven did all the work.

Sun Oven Smothered Onion Sauce

2 tablespoons olive oil

2 pounds yellow onions, thinly sliced

salt and pepper to taste

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