Tuna Casserole
So I've never made tuna casserole. In fact, I'm uncertain as to whether I've ever even had tuna casserole. We only ever made it once at home: when I was in college, my aunt started watching Food Network a lot, and occasionally tried to make American or Western food, which is food we generally did not eat at home before. So once she made one. I think, anyway. In any case, I just made one. I was trying to find a recipe, but none of them were really appealing, so I just put some stuff together, and now it's in the oven.
In case it turns out good, or in case it turns out bad, I'm going to record for myself here what I did.
Ingredients:
slightly less than 1 box (< 1lb) of pasta, rotini and bow-tie
1 can of cream of mushroom condensed soup
maybe 1/4 ? cup of milk
salt
pepper
paprika
chili powder
(update...just went to check the stuff...not looking good. I think too much pasta, too little sauce...)
grated cheddar cheese
bread crumbs
about 1/4 of an onion, chopped
about 1/3 cup of bell peppers (I used a mix of red, yellow and green)
3 cloves of garlic, minced (or chopped or whatever it's called when you chop it into itty bitty bits)
1 or 2 tbsp butter
9 oz of canned tuna (one big can, one tiny can)
Boiled the pasta and drained it. Put butter and garlic in skillet and cooked till butter melted. Put onion and bell peppers in and saute until...I have no clue. Idea was until the onions were transcluent and a bit browned, but in reality, it took too long, so actually, it was until I got impatient. Put can of cream of mushroom in, stirred. Added a milk. Stirred. Added the seasonings to taste. Put the pasta in the casserole dish. Put tuna on top. Poured cream of mushroom mixture in. Sprinkled with grated cheese. Bread crumbs on top. Put in oven. Looked like too little cheese. Grated some more and put it on top--this could be bad because I read online that it might burn, which is why I need the bread crumbs on top, but oh well.
And now it's in the oven. Lemme take a look....
Baked it for a little less than 45 min at 350 F.
*
Update: It's horrible. Tastes okay, but too dry. Next time, need more sauce-type stuff, I think. Oh, and the cheese on top *did* burn. :-(
Update x 2: It's great! I just brought a piece to school for lunch and nuked it for about 3 minutes. It's actually all right! I guess tuna casseroles need to be...leftovers, to taste good.
In case it turns out good, or in case it turns out bad, I'm going to record for myself here what I did.
Ingredients:
slightly less than 1 box (< 1lb) of pasta, rotini and bow-tie
1 can of cream of mushroom condensed soup
maybe 1/4 ? cup of milk
salt
pepper
paprika
chili powder
(update...just went to check the stuff...not looking good. I think too much pasta, too little sauce...)
grated cheddar cheese
bread crumbs
about 1/4 of an onion, chopped
about 1/3 cup of bell peppers (I used a mix of red, yellow and green)
3 cloves of garlic, minced (or chopped or whatever it's called when you chop it into itty bitty bits)
1 or 2 tbsp butter
9 oz of canned tuna (one big can, one tiny can)
Boiled the pasta and drained it. Put butter and garlic in skillet and cooked till butter melted. Put onion and bell peppers in and saute until...I have no clue. Idea was until the onions were transcluent and a bit browned, but in reality, it took too long, so actually, it was until I got impatient. Put can of cream of mushroom in, stirred. Added a milk. Stirred. Added the seasonings to taste. Put the pasta in the casserole dish. Put tuna on top. Poured cream of mushroom mixture in. Sprinkled with grated cheese. Bread crumbs on top. Put in oven. Looked like too little cheese. Grated some more and put it on top--this could be bad because I read online that it might burn, which is why I need the bread crumbs on top, but oh well.
And now it's in the oven. Lemme take a look....
Baked it for a little less than 45 min at 350 F.
*
Update: It's horrible. Tastes okay, but too dry. Next time, need more sauce-type stuff, I think. Oh, and the cheese on top *did* burn. :-(
Update x 2: It's great! I just brought a piece to school for lunch and nuked it for about 3 minutes. It's actually all right! I guess tuna casseroles need to be...leftovers, to taste good.