![]() Somehow the uncooked tuna, the cold (still frozen) peas, the raw onion, the cheese and the just-cooked egg noodles worked some kind of magic in my mouth that let me ignore the gross, glue-like mushroom soup that was also mixed in there. In tasting this unbaked mixture to see if the seasoning was right, I REALLY liked it. Lay it all in a 2 1/2 to 3 quart casserole dish. package frozen sweet peas and salt and pepper. cans), 1/2 cup Parmesan cheese, 2 (6 oz.) cans white albacore tuna drained, 1 large white onion (chopped), 1 16 oz. ![]() Mix the cooked noodles with 1 (16 oz.) can cream of mushroom soup (I had two cans b/c I could only find 10 oz. The assembly and cooking of this casserole couldn’t be easier (which is why, I’m sure, it’s such an American staple.) Boil 1 bag (12-oz.) of egg noodles until just al dente. A ‘real’ classic tuna noodle casserole doesn’t call for any cheese.” ![]() Her secret ingredient is the Salsa Con Queso Cheez Whiz, but if you’re just not willing to go there, Parmesan will do just fine. As Emily writes, “This version of the classic tuna noodle casserole is my aunt Susie’s. Still, they might’ve shown restraint if they knew the one optional ingredient I skipped out on: Salsa Con Queso Cheez Whiz. I felt like Michael Pollan and Mark Bittman were going to beat down my door and wonk me on the head. It was the cream of mushroom soup and the potato chips. It wasn’t so much the tuna or the noodles or even, really, the peas. I must admit that when I came home and spread them all out on the counter, they made me a little nervous: “It’s a classic.”Īfter my discouraging chat with Craig, I headed to the store to buy the ingredients. I actually ran into Emily outside of Alchemy in Park Slope and I asked her which casserole I should make first. My reasons were two-fold: (1) times are hard (in case you haven’t noticed) so it would be cheap and plentiful and (2) my friend Emily Farris wrote a book called “Casserole Crazy” that I really wanted to try. No foofy reduction sauce for me, thank you very much.īut tuna noodle casserole? I only knew it as a punchline, the kind of thing you’d hear on an old episode of “Roseanne” (Darlene: “This chili doesn’t taste like anything.” Roseanne: “You’re lucky it’s not tuna noodle casserole.”) I’d somehow avoided tuna noodle casserole my entire life and now, finally, I was going to make it. The less fancy it is, too, the better: I like it with a layer of glazed ketchup on top. And meatloaf? I love it, I think it’s great. I think of lasagna as a special treat, a happy marriage of meat and cheese and tomato sauce. There are certain advantages to growing up in a family where every meal is either eaten out or ordered in: those classic American dinner staples–lasagna, meatloaf, tuna noodle casserole–aren’t sources of dismay and torture, they’re not the psychological equivalent of prison food no, they contain a patina of newness, of excitement, of Ozzy-and-Harriet all-American wholesome charm. Me-At-Home: Well I’ve never had one before so I’m going to make it, just for the sake of writing about it. If I never eat a tuna noodle casserole again for the rest of my life, that’d be ok. I think a dish like this tastes better hot.Me-At-Home: I’m thinking of making a tuna noodle casserole.Ĭraig-At-Work: Ugh. I let it sit for 5 minutes before serving. In Liguria this dish is actually eaten at room temperature or even cold. Let sit 5 minutes before serving.Īnd after tasting this Green Bean Casserole, I realized why my mouth watered when I first discovered it. Spoon into the prepared baking dish, sprinkle with remaining 2 tablespoons of bread crumbs, dot with 1 tablespoon of butter and bake for approximately 20 -25 minutes, the last couple of minutes raise the heat to brown the top lightly. Then add to the large bowl and gently combine all the ingredients. In a small bowl add the eggs and beat with a fork, then add the parmesan cheese, oregano, salt and pepper, and combine. ![]() Then drain well and place in the large bowl with the potato and onion. Once the potatoes are cooked remove them from the water, add the chopped green beans to the same water, and cook just until tender. It is delicious and very simple to make.Ĭlean and trim the green beans, cut into small size pieces and set aside. This is actually a dish from Liguria, which is situated in Northern Italy.She told me the way her mother used to make it. I decided to ask a friend if she had ever heard of it. So after checking out some different ways that Italians use green beans besides one of our favourites, Simple Green Bean Toss I came across this dish that actually made my mouth water. These nutrients are important for maintaining strong, healthy bones and reducing your risk of fractures. Green beans are high in vitamin K, and they also contain a decent amount of calcium.
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