Friday, July 27, 2012

Seeking Tuna Casserole

There's a lot of food I didn't grow up eating, but wanted to, at least some of them. I still look back at my first exposure to bologna with dread, it was shared with my first exposure to wonder bread and yellow mustard, it was way too much for my taste buds to handle.
Tuna casserole always sounded interesting, the trouble was, i wasn't actually sure what it was supposed to taste like. So I've been trying out variations for years, there's a couple of things I have learned, first use cream of mushroom soup, cream of celery is not as good, second use peas, they're easily the best vegetable in this dish and don't go all mushy, and third one can of tuna goes a long way.
Start off mixing a can of cream of mushroom with a cup of evaporated milk.

Add tuna, peas,and cheese.

Add boiled pasta and half the onions
Mix

Top with remaining onions, and bake at 350 for 35 minutes

Tuna Casserole
1 can cream of mushroom
1 cup evaporated milk
1 can tuna
1 1/2 cups peas
1/3 cup shredded cheese
1 can french fried onions
1 package boiled pasta

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