|Name:||Tuna Casserole||Contributor:||Martin Golding|
|Description:||Annotated by Fryar Martin, in classic fashion||Posted:||1999-05-25|
|Key words:||tuna, casserole||Category:||Main Dishes|
|Ingredients:||1 can Campbell's cheddar cheese soup (1)
black pepper to taste (2)
2 cans tuna, drained (3)
1 c cooked macaroni (4)
potato chips, crumbled (5)
|Preparation:||Preheat oven to 350 degrees. Combine soup, tuna, and macaroni in a buttered casserole dish, top with potato chips. Bake at 350 degrees until brown and crispy. (7)
(1) Alternatively, make a white sauce from 1-1/2 Tbsp butter, 2 Tbsp flour, 1 c milk or fish fumet, 1/2 tsp salt. Melt butter and flour together until smooth. Add liquid, simmer two minutes at low, remove from heat, add most of 1 c grated cheese (good cheddar or gouda), reserving a tablespoon or so of cheese for the topping.
(2) In addition, a tablespoon of fresh herbs or the equivalent dried (all dill, or combinations of dill, basil, parsley, fennel) goes nicely.
(3) Alternatively, 1 lb fish, poached, microwaved, or thinly (1/2") sliced and charcoal grilled, then flaked.
(4) After adding the macaroni, the dish can be made more elegant by whipping three eggwhites to firm peaks, mixing 1/4 of the whites into the mixture to lighten, then folding the mixture back into the rest of the whites. (6)
(5) Alternatively, top with the reserved cheese from note (1), and a couple of tablespoons of dry bread crumbs toasted lightly in a frying pan with a pressed half-clove of garlic.
(6) The yolks can be whisked into the white sauce, mentioned in note (1), for a minute before removing the sauce from the heat and adding the cheese, herbs, and macaroni.
(7) If you add the eggs as above (notes 4 and 6): bake at 400 for fifteen, then 350 for thirty minutes.
> I have no idea how to make canned soup into food.
I was wrong. I found a recipe.