Not experienced in tuna casserole. Help please? Here's what I have on hand:

M

Marg CDN

Well-known member
lots of fresh cilantro, dill and parsley

2 cans each, chunk and flaked tuna

canned coho salmon

blue cheese

chevre

feta cheese

French Swiss grated

cheap cheddar

mozzarella

probably a can of mush soup if that is still used

celery

onions, red green and yellow, cipoline

shallots

all kinds of canned beans

canned tomatoes

frozen corn and peas

fresh green beans

Brussels sprouts

broccoli

broccoli sprouts

water chestnuts, canned

chopped peanuts

fennel

leeks

arugula

canned chopped jalopeno

chipotle in adobo

red and green peppers

roated red peppers

egg noodles

taco shells

home-made onion rye bread

sour cream

shipping cream

I think I"ve made one once in my life, about 4000 years ago. Since it wasn't memorable, I'd say I need help. It looks like I have lots of ingredients.

This was an interesting exercise that tells me that I have way too much food. But, can anyone help with the tuna casserole? And now I note Cathy Z's with the soup, but I have so many ingredients that could contribute.

Richard's post of the ham casserole got me going on this idea but I don't have any ham. And it's a miserable enough night.

 
Here's one I've made, but calls for mushrooms that I don't see on your list. Perhaps you could

adapt it to suit your tastes? I halve it, it makes a LOT.

Tuna Noodle Casserole

1 8-oz pkg wide egg noodles
3 Tbs butter or margarine
1/4 lb mushrooms, sliced
1/2 cup chopped onion
1/3 green pepper, chopped
1/3 cup coarsely chopped celery
3 Tbs flour
2 cups milk
1 cup chicken broth
1/4 tsp salt
1/4 tsp freshly ground pepper
2 6-oz cans tuna, drained
1 cup crushed potato chips



1 Preheat oven to 350 degrees.
2 Grease a 2-quart casserole. In sauce pan cook noodles according to package directions until al dente.
3 In medium skillet melt butter or margarine over medium heat. Add mushrooms, onion, green pepper and celery. Sauté about 5 minutes, stirring occasionally. Stir in flour until smooth, cook, stirring frequently, about 5 minutes. Gradually add milk and chicken broth, stirring until smooth. Add salt and pepper. Simmer 10 minutes, stirring occasionally.
4 In a large bowl combine noodles, sauce and tuna; toss well. Spoon into prepared casserole. Sprinkle top with crushed potato chips. Bake 30 minutes. Let stand 10 minutes before serving.


Servings: 6

 
my combination would be:

tuna, cheap cheddar shredded, mushroom soup, sour cream, cooked noodles, frozen peas and the water chestnuts, celery and onions sauteed, and a handful of dill and parsley, salt/pepper. maybe a splash of soy sauce or worc. sauce. Add some milk if it's too thick. Bake till bubbly and serve with that wonderful bread.

 
Oh Marg, looking over your pantry, here's what I would cook...

Salmon Croquettes
Gratin of Leeks and Onions with Blue Cheese
Stir Fry of Green Beans, Broccoli, Red Pepper, and Water Chestnuts
Arugula Salad
Onion Rye Bread
Noodle Kugel for Dessert

 
I'd like someone to cook that for me. Sounds terrific. I'm getting very tired of

all this time in the kitchen.

I have so much food on hand that as I was adding more and more to this list, getting disgusted with myslef, I decided I just have to get out more and stop planning for a hurricane.

I forgot all about salmon croquettes. I think that will be on for the weekend. Thanks Richard.

 
REC: Leeks Vinaigrette with Red Bell Pepper and Mint

from Epicurious
Leeks Vinaigrette with Red Bell Pepper and Mint
1 medium red bell pepper

4 medium leeks (white and pale green parts only)

4 teaspoons red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
1/2 cup crumbled feta cheese
1/3 cup coarsely chopped walnuts, toasted
2 tablespoons chopped fresh mint

Char bell pepper over gas flame or under broiler until blackened n all sides.Seal in paper bag and let stand 10 minutes. Peel, seed and chop pepper.
Cut leeks in half lengthwise to within 1 inch of base, leaving base intact. Rinse leeks under running water. Add leeks to pot of boiling salted water; reduce heat and simmer until leeks are tender when pierced with knife, about 7 minutes. Drain; cool. Using paper towels, squeeze excess moisture from leeks. Cut leeks completely in half lengthwise. Cut off and discard roots. Cut leeks crosswise into 3-inch pieces. (Bell pepper and leeks can be prepared 1 day ahead. Cover separately; chill.)
Place leeks on platter. Whisk vinegar and mustard in bowl to blend. Gradually whisk in oil. Mix in bell pepper. Season with salt and pepper. Spoon dressing over leeks. Sprinkle cheese, walnuts and mint over.

 
Do you make the gratin from your head? It sounds good but I may be tempted to

add too much blue cheese wihtout guidelines.

 
Marg, I always just throw that stuff like that together

without looking at recipes. No recipe to offer, but this is what I would probably do: use all of your onion varieties, shallots, garlic, and leeks, saute them after chopping in some olive oil and butter.

Then, I would do a sauce with the whipping cream using roux and a stock base, then stir in the blue cheese.

Combine the sauce and leeks. Prepare a gratin dish by buttering well and then coating with a layer of dried bread crumbs. Pour in the saucy leeks.

Crumble some more cheese on top, blue or otherwise. Sprinkle with bread crumbs, dot with butter, bake until all bubbly and browned.

Sprinkle on some paprika when it comes from the oven and a dusting of some of your fresh herbs, minced.

 
I do the same thing

I have the pantries, larders, cupboards, freezers, and refrigerators stuffed to the gills! I'm making myself only go the grocer to buy salad and fresh vegetables until I make a sizable dent in my food hoard.

It's so easy, the freezer is filled with frozen meat, what's for dinner, oh, I see chops are on sale and I'll just pick those up for dinner.

Guilty.

 
Can't resist. College Tuna Noodle Wiggle

Blue box of craft mac and cheese
Couple cans of tuna
Milk from cafeteria coffee area
Packets of saltines from cafeteria soup area

Mix the mac and cheese, tuna and milk in an electric popcorn popper (those metal ones with the glass top). Cover the top with crushed crackers. Cook until you deem it done and the macaroni is not too crunchy.
Enjoy while listening to Jefferson Airplane

 
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