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Awesome Tuna Casserole

December 20, 2008

In the continued theme of writing about the foods that I tend to make for myself, and eat, I bring you Awesome Tuna Casserole.

You will need:

  • * 1/2 cube of margarine
  • * 1/3 cup of flour
  • * 2-3 cloves of garlic
  • * A bunch of mushrooms, or, a 10 fl oz can of chopped mushrooms and stems in water.
  • * 3 tins of tuna chunk light tuna in water
  • * A 10floz tin of cream of mushroom soup
  • * Cheddar cheese
  • * Milk
  • * Macaroni noodles
  • * 2 saucepans. I don’t know how big mine are… They hold, at a guess, 2L (1/2 gal) of water each.
  • * Salt
  • * Pepper
  • * Other spices, by preference

Fill one saucepan with water, and a pinch of salt. Put it on high heat, to boil. This is your macaroni boiling pot.

Mince your garlic into small pieces, and put it into your other pot. Add the 1/2 margarine cube. Turn onto medium-high heat, and allow the margarine to melt, and begin to cook the garlic.

If you are using sliced mushrooms, and not tinned mushrooms, add them now, and also allow them to cook with the garlic.

When the marg has melted, and the garlic is starting to cook, begin to add the flour, stirring constantly. It will thicken. We want the final product to more closely resemble thick flour and margarine than a liquid.

Add some milk, stirring constantly to avoid lumps. A whisk or wooden spoon is appropriate here.

Consult other recipes on how to make a roux if you don’t have any idea what I’m talking about – this is a roux.

If you are using tinned mushrooms, add them now, again, stirring constantly. This will further thin your roux.

Add sufficient macaroni noodles. You can shoot over, and freeze the remainder for something else.

Begin pre-heating your oven to 350F.

Add the cans of tuna and water to the roux. Break up the tuna into smaller chunks.

Add the can of mushroom soup. Stir all this together.

Add more milk if necessary. We’re shooting for semi-thick, not runny. If it’s thin, add a touch more flour.

Grate cheese. Add cheese.
Grate some more cheese, and add it. You really can’t go wrong here.

Add cracked pepper and other spices (oregano, thyme, rosemary, paprika) to taste, here.
Add a healthy dollop of mustard.

Keep stirring!

Grate some more cheese, about enough to cover your baking pan with cheese. I use a 12″x12″ baking pan for this.

When your noodles are done, drain and rinse them.

Pour your sauce into the baking pan.
Begin to add noodles, stirring all the while, until you feel you have a good mix of noodle:sauce. This is left up to you. Add more sauce, more noodles, etc, until the pan is full and you are happy with the ratio.

Cover with grated cheese.

Place in the oven, on the middle rack, for about 30-45 minutes.

When it’s done, the cheese will be melted and forming a hard crust.

Remove from oven, allow to cool for about 10 minutes.
Spoon it up, and enjoy. I often put ketchup on mine.

ALTERNATIVE RECIPE:
Remove the tuna and the mushrooms and mushroom soup, and you have an excellent homemade Mac & Cheese.

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