One of the classic mom dishes going back into at least the fifties is the good old tuna noodle casserole. Moms have been making this for generations of unsuspecting kids in an attempt to get them to eat fish I surmise none the less some of these were questionable at best, others ok, and a few like the following recipe just downright it didn’t matter that there was fish in it – it was good. One of the ways to get kids to eat tuna casserole is to make sure it has cheese in it this is a big way toward faking them out that it is mac and cheese.
Another way to make a big improvement to the standard tuna casserole is most people use the chunk light tuna which is a lower grade. Because it is much cheaper than solid white, but there is a huge difference in the quality and fishiness taste of the two. Solid white is so much better it is like any other meat you usually benefit in the quality department and the taste department upgrading the meat you use in your recipes. Now this isn’t always the case. Sometimes like when using it in your crockpot the cheaper meat can actually be better because the fat content lends better to the slow cooking process.
If you want to make one big change in your recipes and improve the overall response you get to your cooking in general upgrade your ingredients to a better grade of almost anything. The same can be said for the difference between many generic brands and a name brand and in fact some name brands I insist on because the level of quality is far superior to that of a generic where the quality control isn’t always as good. Now if you are on a budget and who isn’t these days one of the things you can do is search out new source of product in your area in mine we have a meat wholesaler that has a store in its plant and the prices and quality of meat are far better than that of any of our supermarkets so for less money I can buy better grades of meat.
- 1 lb penne pasta
- 16 ounce frozen peas and carrots
- 2 cans solid white tuna in water, drained
- 1 can Campbell's cream of mushroom, or celery soup
- 1 cup shredded cheddar cheese
- ½ cup bread crumbs
- ¼ cup evaporated milk
- ½ cup sour cream
- Salt and black pepper to taste
- In a stock pot bring 3 quarts of salted water to a boil adding a few drops of oil, add the frozen vegetables upon second boil add the pasta and cook the penne pasta per the package directions until super al dente.
- Drain the vegetable pasta combination well.
- Transfer to a large mixing bowl when fully drained.
- In the bowl add the soup, tuna, sour cream, and salt and pepper as desired and give this all a good mix to incorporate everything.
- Next add the milk and mix until all combined.
- In a large rectangular casserole dish place the mixture.
- Top this with the breadcrumbs and then cover with the cheese.
- Place in a preheated 325 degree F. oven and bake for 20 minutes.
- Remove and serve.
Long associated with moms trying to stretch the family food budget and make meals at a budget price the tuna noodle casserole is as big a piece of Americana as apple pie dare I say… But many of us have less than fond memories of those casseroles and would just assume forget the days when mom would open the oven and place that familiar rectangular baking dish on the table in front of us. Well unlike what you might remember this recipe may get you looking forward to opening the oven and taking out your own rectangular dish and placing it on your own table willingly.
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