Fish & Neal Brothers Chip Casserole

In need of some comfort food to help warm you up? The classic tuna casserole has been dolled up with a couple of Neal Brothers staples. Serve in mini ramekins for an appetizer to delight or make it a mid-week “go to” meal!

fish and chip casserole

Prep time: 20 minutes

Bake time: 30 minutes

Serves: 6-8


3 cups uncooked shell pasta

1 cup chopped carrot

1/2 cup finely chopped red pepper

1/4 cup frozen sweet peas

170g  canned tuna in water, drained and flaked

2 cups shredded white old cheddar cheese

1/2 cup Neal Brothers Creamy Caesar

1/2 cup sour cream

1/4 cup minced green onion

1 bag Neal Brothers Pink Salt or Pink Salt & Vinegar Kettle Chips, crunched

SaltVinegarChips Caesar Product Shot


In large pot of boiling water, cook pasta according to directions, for the final 3 minutes of cooking add carrots; drain well and return to pot.

Add peppers, peas, tuna; stir well. Add cheddar, Neal Brothers Creamy Caesar and sour cream; mix well and divide mixture between oven-safe ramekins or baking dishes of your choice (works well in one 8×8 pan or six 1-cup or twelve1/2-cup ramekins).

Open bag of Neal Brothers Pink Salt & Vinegar Kettle Chips; eat a handful and savour the unbelievable taste that takes you seaside…snap back into reality and add the minced green onions to the remainder of the bag. Shake rigorously and crunch lightly. Evenly distribute the topping over tuna mixture.

Bake at 350F for 20 minutes or until heated through and cheese is melted.

Serve immediately.

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Neal Brothers Eggs Love to Salsa!

Everyone has their own staples they like to keep on hand in their fridge or kitchen cupboard. For us, we always make sure to have salsa on hand which can easily add flavour and fun to any meal! This recipe is simple, fast and nutritious – suitable for breakfast, lunch or dinner.

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– 1 onion, diced

– 1/2 cup chopped mushrooms

– 4 eggs

– Cape Herb and Spice rainbow peppercorns

– 1 jar of Neal Brothers Salsa (we used corn)

– 4 whole beets

– 1 tbsp. chopped parsley

– 1/2 red pepper

– 1 box Pacific organic baked beans

– 2 tbsp olive oil

-1/2 lemon

– goat cheese (optional)

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1) Eggs: Chop onions and mushrooms and sauté in a pan until soft. Whisk eggs and add mixture to the onions and mushrooms. Add Cape Herb peppercorns for flavour. Once eggs are cooked add in Neal Brothers salsa and combine with the eggs in the pan. Add as much salsa as desired.

2) Beet Salad: Boil beets until soft. Peel skin off beets once cooled. Cut beets into cubes and add to a bowl. Add goat cheese, red peppers, parsley and goat cheese to the beets. Top salad with 1/2 lemon and 2 tbsp. olive oil.  Toss until all ingredients are mixed together.

3) Pacific organic baked beans: Pour box of beans into a sauce pan and heat until beans are warm. Stir a few times until beans are warm enough for serving.

Add eggs, beet salad and beans to a plate for serving and enjoy!




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Black Bean Spaghetti Squash Casserole

We always love experimenting different ways of incorporating our products into recipes and especially love it when our consumers share their recipes using Neal Brothers products with us! Check out this mouth-watering and nutrient dense casserole dish by the lovely Ashley Raeanne Wood.  Follow her on twitter @raesunshinelife for more amazing health inspired recipes!

 Black Bean Spaghetti Squash Casserole

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1 spaghetti squash

1 Tbsp olive oil

4 garlic cloves, minced

1 onion, minced

½ cup corn kernels

2 zucchinis, diced

1 pepper, diced

1 bunch of green onions, diced

1 can black beans, rinsed

1 tsp chipotle chili pepper

1 tsp cayenne pepper

1 tsp chili powder

1 cup of ShaSha Co. spelt bread crumbs

1 package Daiya cheddar cheese strands

1 jar of Neal Brothers Foods All Natural Corn Salsa

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Preheat oven to 350 degrees F

Cut spaghetti squash in half-length wise, scoop seeds out and place open face down on a baking sheet lined with parchment paper. Bake in the oven for 1 hour until edges are brown.

In a frying pan, heat oil. Add garlic and onions and sauté onions are translucent. Add zucchini, corn, pepper, beans and spices and stir to ensure that the spices are evenly distributed. Cover the pan and cook on medium for 25 minutes, stirring with a wooden spoon occasionally.

After the spaghetti squash has finished cooking, remove it from the oven to cool.

In a 9” x 13” pan, spread a thick layer of Neal Brothers Corn Salsa and smooth out evenly with a spatula. Scoop out the spaghetti squash and cover all of the salsa. Add the vegetable and bean mix and layer it on the spaghetti squash. Sprinkle a very light layer of Daiya cheese, followed by another thick layer of Neal Brothers Corn Salsa, using a spatula to ensure that everything is evenly covered with salsa. At this point, the jar of salsa should be empty. Cover the casserole with the spelt bread crumbs, another layer of cheese and then finally the green onions.

Cover with aluminum foil and bake for 45 minutes. Best enjoyed with Neal Brothers Salsa, avocado slices and fresh tomato slices.

Garlic Butter Chicken Parmesan

Garlic Butter Chicken Parmesan

Want the perfect buttery, crispy chicken but none of the thigh loving, aging trans-fat? Neal Brothers Garlic Butter croutons are the answer!

chicken parm (NB garlic butter croutons)


2 chicken breast, sliced in half horizontally to make 4 cutlets

½ a package of Neal Brother’s garlic butter croutons

1 bunch of fresh basil

¼ cup of grated parmesan cheese, plus more for serving

1 jar of Neal Brothers tomato basil pasta sauce

2 eggs

3 tbsp. of flour

Sliced fresh mozzarella (optional)


Preheat oven to 400°. Place croutons, basil and parmesan into a food processor and pulse until you have fine crumbs.

Transfer crumb mixture onto a large plate. On a separate plate, sprinkle some flour, in a shallow bowl, whisk eggs.

Prepare a baking sheet with a small amount of oil or line with parchment paper. Coat 1 cutlet at a time first with flour, then egg, then coat with the crouton crumb mixture.

Place on a baking sheet and repeat until all cutlets are coated. Bake for 20 minutes turning once and ensure chicken is no longer pink inside.

Top with tomato sauce, and more parmesan (a slice of mozzarella if using) and place bake in the oven to heat through.

Serves 4.