Tuna Casserole

September 22, 2015

Tuna Casserole

Ingredients:

Macaroni or other small pasta

shredded cheddar cheese

cream of mushroom soup

canned tuna (flaked)

peas

salt

pepper

Directions:

Preheat oven to 350 F

Boil large pot of water, Salt water

cook pasta as per directions

Drain, add all other ingredients, mix well

Bake in casserole dish covered for 30-45 minutes

I didn’t put any amounts on this one because it is a lot to do with how you personally like things and how much you want. You can make very small amounts for 1 or two people (baking time would be 30 min or less) or larger amounts for lots of leftovers. I usually use two cans of both the soup and tuna, and we have enough for at least 5 people with no leftovers, or lots of leftovers for just the two of us.

Tonight, because I didn’t properly check the pantry before going shopping for the week, found that we only had one can of mushroom soup. I did however find a can of broccoli and cheddar soup, which I thought would be a good alternative. Spoiler alert, it wasn’t. I have no idea why we had that soup in the house to begin with, and I should have clued in from the smell, but this totally changed the flavour on one of my beloved childhood dishes, and made it so I very much did not enjoy it. The smell is normal for a broccoli soup, which I do enjoy the homemade varieties. I have never had the canned stuff before and I don't think I will ever allow it in my house again.  That being said, my wife said it was ok, and our usual recipe, which is what I posted, is very solid, and I have taught it to a few people as a good basic recipe to have memorized.

Editor’s Note:  Broccoli Cheddar, if done right, is AMAZING…. Just saying

Author’s Note: I agree, but canned varieties are not.

No picture tonight, sorry, I was in a hurry and forgot about it.

Cheers and Best Wishes!

The Omnomnivore