Friday, February 26, 2010

Tuna Delicious

Another new recipe, another with no photo. We ate it up too quickly!

Again I used the homemade mushroom soup. Again, it was a bit too runny. Now that I’ve used one entire bag of soup, I’ve decided I’ll thicken it with cornstarch when I use it in a recipe, for a creamier texture.

I had a few problems with the rest of this recipe, in that I had very little sour cream. I blame that on Jessi and Greg using it up the night before as dipping sauce for taquitos. Not on my lack of checking what I needed for the recipe before it was time to cook…

Since I fell woefully short on sour cream (and I did call Nanny to see if I could borrow some, but she was out, too), I added about 1/2 cup of shredded cheese at the end. That was fine, but I think the flavor would have been much better with the 8 ounces of sour cream. I’ll make this again with the correct amount of ingredients.

Even with the changes, Greg and Jessi gobbled this up. I don’t make tuna casserole very often (another instance of “I ate it so often when I was a kid, I don’t want it now”), but they really love it. When I do make it, I always use Kluski noodles. They’re firmer and we like the texture better in this dish. kluski

This is another recipe. (When I was menu planning for this week, I went to Allrecipes and typed in mushroom soup under ingredients. I didn’t have any potatoes, so I typed that under the “don’t want” category, then clicked on ‘search’.)
      Tuna Delicious
            Prep Time: 20 Minutes
            Cook Time: 15 Minutes   Ready In: 35 Minutes
            Servings: 4
      1 (8 ounce) package egg noodles
      1 tablespoon vegetable oil
      1 onion, chopped

1 (6 ounce) can tuna, drained (I used a 12 oz. can)

      1 (10.75 ounce) can condensed cream
      of mushroom soup
      1 (8 ounce) container sour cream
      1. Bring a large pot of lightly salted water to a boil. Add egg
noodles and cook for 8 to 10 minutes or until al dente; drain.
      2. In a large skillet over medium heat, fry onion in oil until
browned. Mix in tuna and mushroom soup. Stir in sour cream and heat through.
Mix together the cooked egg noodles and sauce and serve.

I served this casserole with steamed frozen peas.


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