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I mixed nooodles with tuna and then added cheese and black olives and olive oil(and onions). It was dry and not tasty which makes me believe that I need to add something else. Any suggestions?
I think most people would have included a can of condensed mushroom soup, some salt and a little water, baked it a little and called it a tuna noodle casserole.
You do need to saute the onions first unless you were making a pasta salad in which case I would have left them out entirely.
I think most people would have included a can of condensed mushroom soup, some salt and a little water, baked it a little and called it a tuna noodle casserole.
You do need to saute the onions first unless you were making a pasta salad in which case I would have left them out entirely.
Then throw it away
Last edited by Caligula1; 04-16-2011 at 06:42 AM..
Oh, darn it, now I have to defend tuna noodle casserole which I really do not want to do since I have not made it in 20 years. But, my sainted sister, GRHS, made a delicious tuna noodle casserole by making al dente egg noodles, stirring in really creamy bechamel, tuna, sauteed vegetables (usually, fresh mushrooms, shallots, peas, and broccolli, topping with bits of butter and baking until it was a light custard consistency. It was pretty good, but then everything she made was good. How could it not be - every recipe started with "melt a stick of butter in a saucepan . . . "
Okay, I think I saw someone on food network make this, they used high grade italian tuna in oil, not the junk on sale at Wal-Mart, and added garlic, with capers. Still looked like food for dogs to me.
The best thing about having a big dog, is that they are not picky about food. If you ever make something that does not work out, the dog always thinks it is great! Love dogs! I once made this gravy for pork chops that looked grey, and clumpy, the ungrateful brat children refused to eat the food I slaved over to prepare, but my faithful dog licked up every drop. He was never picky.
This is the one I use and we love it. The crunchy almonds are essential.
TUNA-NOODLE CASSEROLE
Source: BHG cookbook - circa 1970
Yield: 4 or 5 servings
6 ounces (3-1/2 cups) medium noodles
2 cans tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup diced green pepper (I use some frozen peas instead)
1/4 cup chopped pimiento (optional)
1 teaspoon salt
1 can cream of celery soup
1/2 cup milk
1 cup shredded sharp process cheese
1/2 cup slivered blanched almonds toasted; optional
• Cook noodles in boiling salted water till tender; drain. Combine noodles, drained tuna, mayonnaise, vegetable and salt.
• Blend soup and milk; heat through. Add cheese; heat and stir till cheese melts. Add to noodle mixture. Turn into 1-1/2 quart casserole. Top with almonds.
• Bake at 375ºF about 15 minutes or till heated through.
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