Thursday, April 06, 2006
Revisiting Tuna Casserole
The Camera Issue... still
Ben: What do you think?
Me: (distractedly) Of what?
Ben: Of dinner. This is SO good. Haven't you tasted it yet?
Me: No. I haven't had a bite of it yet.
Ben: (in an annoyed voice) Well if you'd put down your camera for a second you might actually find out what your creations taste like.
Hallmarks of My Childhood #2
I've been keening for a bit of childhood comfort food for a while. My crazy life the last couple of weeks made me too tired to concentrate on "Me Food" but I craved it nonetheless. Now that I can breathe again I will be revisiting some childhood favourites (Hmm... anything to do with birthday issues perhaps?). First on my agenda is Tuna Casserole. With a bit of tweaking I made it my own but still kept the basics.
Tuna Casserole Revampoli
1 cup uncooked pasta (I prefer shells)
1 tbsp butter
2/3 cup onion, diced
2/3 cup zucchini, sliced and quartered
1 can cream of celery soup
1/2 cup light cream
1 cup canned tuna, flaked and drained
1/2 cup defrosted peas
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 cup grated smoked cheddar
Cook noodles. Drain. Meanwhile, melt butter in skillet on medium low heat. Add onions and stir for one to two minutes. Add zucchini slices. Cook until zucchini translucent and onions are starting to brown. Add soup, milk, flaked tuna, peas, salt and pepper. Stir to mix well. Add cooked noodles. Stir in. Pour mixture into a greased baking dish. Sprinkle cheddar over top. Bake for 25 minutes at 350.