I've always been a fan of the Tuna Noodle Casserole. I mean, what's not to like? It's an American icon, for Pete's sake. It's creamy, comforting, and easy on the wallet. What's more, it can be prepared in one dish - without using a single fresh ingredient. Now that's what I call convenience.
The 1972 Retro WW version of this recipe was easy to make, and sounded pretty tasty. However, it seemed to be lacking some critical components. Take a look:
6 oz. canned tuna
2/3 cup cooked macaroni
4 oz. peas
1/2 cup canned mushrooms
salt
1/2 cup evaporated skim milk
1/2 tsp Worcestershire
dash paprika
2/3 cup cooked macaroni
4 oz. peas
1/2 cup canned mushrooms
salt
1/2 cup evaporated skim milk
1/2 tsp Worcestershire
dash paprika
What?!? No Cream of Mushroom soup?! No crunchy potato chip topping? No gooey cheese or French fried onions? It almost seemed pointless, but with a heavy sigh, I layered the boring ingredients in my "attractive casserole" (as instructed) and baked until "piping hot & brown" (also as instructed).
Um. I hate to complain, but it's a tad bit dry. And bland doesn't even begin to describe it. This recipe makes one giant serving--so at least I don't have to share it.
Unfortunately, this also means I am expected to eat the entire thing. Maybe my cat is hungry? Here kitty, kitty....
1 comment:
There is not one single post of yours I do not CRACK UP when I read it! Theres a reason theres cream of mushroom soup and cheese in the original tuna caserole! heheheheeheheh!
Thanks for your comment on my blog this morning. It was great!
Kristin
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