Hey Pat-NoCal, I made your tuna noodle casserole last night, was in need of good

H

heather_in_sf

Well-known member
comfort food!

It's what I remember my mom making too so that was extra nostalgic, although she did not use fancy orecchiette and fancy tuna from TJs. I also sauteed some broccoli and spinach with a splash of wine because I need more veggies, and then added the milk and mushroom soup to the skillet, then the pasta to bake. It was very primavera-like.

Fun to revisit these old classics, thank you!!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=27733

 
I saw your photo on Facebook and thought it looked familiar. So

nice to have such comforting dishes when the need arises. I like your tweaks and the glass of sparkling white wine you paired with it looked equally inviting. smileys/smile.gif
Haven't made that recipe in ages but funny you should mention tuna casserole as I was just looking at this Epi recipe yesterday thinking I'd like to give it a shot soon.

https://www.epicurious.com/recipes/food/views/109434

 
Oh that does sound good, I do like mushrooms. My sister was suggesting

to do a salmon one, using my mom's bechamel (simmered with onion, dry mustard, cloves, bay leaves), and cheddar. I think I would like to do something more with mushrooms and perhaps pimento, I actually found the real deal (whole) in a jar at a gourmet shop! Or, pimento cheese! LOL.

 
Oh yes,

a salmon noodle casserole with a flavorful béchamel and pimento sounds delectable. I hope you'll report back after making it, Heather. smileys/smile.gif Yum!

 
Pimentos should be on your pickle aisle in a Safeway or such. BUT for a MUCH better pimento cheese

use roasted red peppers--in spite of the dish's name. And really special made with shredded white cheddar. DD has also made it with Tillamook which was delicious, of course.

 
Another good take on Tuna casserole

also from epicurious is their Farfalle and Tuna casserole that uses alfredo sauce.

 
I have a giant brick of the Dubliner and thought that might be nice, plus fancy

non-egg mayo. I will look next time I am at the Unsafeway to see if I can find more.

 
Oh yum, that sounds so good too!

I have a huge pack of pasta from Costco to get through, so I will put this on the rotation. Thanks!

 
Oh, really, use roasted red peppers instead. SO much better!! And Edna Lewis recommended. Do you

have to use that particular mayo, 'cause the mayo is about as important as the pepper! In your part of the country it's Blue Plate (?)--like the South's beloved Duke's.

 
Oh, bad. That's why I asked. I think "doctoring" with a little (very) vinegar or

lemon juice and a SMALL tad of sugar might emulate Duke's mayo. But do give it a try. Good luck. ;o) Pimento cheese is good stuff.

 
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