Tuesday, March 21, 2017

Tuna Casarole


It is starting to feel a bit like spring around here.  The weather is warming up.  Because of the time change,  it is light out for a few hours after I finish work.


Spring is lovely.  I expect to see flowers and blossoms soon.  I can't complain of a long cold winter, but I appreciate spring nonetheless.


I don't make many casseroles.  The only other casserole I have posted was a breakfast sausage casserole.  I believe I made it for Christmas brunch a couple of years ago.


Casserole is a French word.  It is used to describe the food and the pan.  Casseroles often have a meat, vegetables, and some type of starch.  They also regularly have a crunchy or cheesy toping. 


A French Canadian immigrant named Elmire Jolicoeur in Berlin, New Hampshire created the casseroles in 1866.  


This tuna casserole recipe came from allrecipes.com.  I added bacon and parmesan cheese.  I added more peas, mushrooms, and onion.  I also sautéed the onions in a tablespoon of butter before added the onions to the casserole.


The ingredients are 12 ounces egg noodles, 1 small onion, 2 cups shredded cheddar cheese, 1 1/2 cups frozen peas, 2-5 ounce cans tuna, 2-10.75 ounce cans condensed cream of mushroom soup, 1-4.5 ounce can mushrooms, 1 cup crushed potato chips, 1 tablespoon butter, 2 teaspoons salt, and 1/3 cup parmesan cheese.


I cooked the egg noodles according to the package's instructions in salted water for about seven minutes.



  I also sautéed the chopped onion in a tablespoon of butter for a few minutes.  The onions softened and became slightly browned.


I added the shredded cheese, sliced and crisp bacon, salt, and frozen peas into a big bowl.  



I added the cream of mushroom soup, drained tuna, mushrooms, cooked onions, and drained egg noodles.  I stirred all these ingredients together.





I poured the casserole mixture into a 9 by 13 inch baking dish.


I sprinkled a cup of crunched potato chips on top.


I then added a layer of grated parmesan cheese.


I baked the casserole for about 20 minutes at 425 degrees.  


This was good.  It was packed for of cheese and hearty pasta.  This dish made me realize I don't eat enough egg noodles because they're yummy.


I enjoyed the crunchy and crispy potato chips on top.


The crispy bacon added good flavor.  It added some richness and fat.  I enjoyed the creamy mushrooms.


It was tasty, but I am not a huge fan of casseroles.  


I ate this for several days.  It was good, but I'm still not a huge fan of casseroles.

2 comments:

Jessie Moore said...

This is such a classic!! I love tuna casserole. <3

laura said...

It is a classic! I actually hadn't eaten for years before making it!