Saturday, January 30, 2010

Tune(a) in

There are a handful of things I've been craving lately: pork chops, stuffed peppers, and tuna casserole.

There is no rhyme or reason for my cravings.  They're just there.  And I've put off appeasing them until I can barely take it.  So, tonight I caved to the call of the casserole.

I didn't want to make a dish that called for cream of mushroom soup, so I took to the Internet to see what I could find.  What I discovered is there are a lot of tuna casserole recipes out there!  And I didn't like just one.  So, I took an ingredient from one, an idea for thickening from another, and so forth, until I concocted what I thought might make a good combo.

Then I asked Linds H. for her recipe.  She's a good cook and I wanted to compare notes.  Her's was completely different still!

I decided to give mine a shot.

I know what's coming next is not modest at all:  It was freaking awesome!  AWESOME!  Todd and I were both very happy with it.  And I was very proud.

Kim's Kicka$$ Concocted Tuna Casserole
1 medium onion, finely chopped
4 large garlic cloves, finely chopped
1/4 c. flour
1/2 c. heavy whipping cream
1 1/2 c. milk (we use skim around here, which I figure makes up for the use of cream)
1/2 - 1 c. frozen peas
1 13.25 oz. can of mushroom stems and pieces + the juice
3 5-oz. cans tuna packed in water, undrained
16 oz. pasta of choice
pepper to taste
about 5 twists of a salt grinder
5 oz. pkg. of shredded parm
Plain bread crumbs

Throw your pasta in some water and get it going.

While the pasta is cooking, brown onion and garlic in a little bit of olive oil over medium-high.  Turn heat to just a little hotter than low, and sprinkle flour over onions.  Whisk in cream and milk, season with pepper, and bring to a simmer, stirring periodically to keep smooth.

Keep checking the pasta - you want it cooked to only slightly more than al dente.  

Add the peas, mushrooms, tuna, and salt to the cream mixture.  Simmer, stirring with a wooden spoon to break up tuna.

Drain pasta and dump into large mixing bowl.  Pour sauce over the noodles and mix.  Add package of parm.  Mix thoroughly.

Pour casserole into a medium-sized baking dish and sprinkle with plain bread crumbs.

Pop in the oven and bake until bread crumbs are crisp and casserole is bubbling through.

2 comments:

Linds C said...

And here I thought you were paying homage to the Tune Inn...and their fantastic way of figuring out tax when you split the bill. :)

Kim said...

Don't remind me!! Ugh.