This tuna and green bean casserole is not heart-healthy – Keitel may be right, maybe my cooking is killing him (yikes).
Chop 1 Vidalia onion, 3 ribs of celery, and 6-8 ozs of any type of mushroom; sauté it all in a large skillet with 2-3 tablespoons butter or oil, till starting to brown.
Mix in 16 ounces white albacore tuna. I would love to bake and flake my own, but what I had was four 4-oz cans of tuna, so canned it was. Add pre-cooked 16 oz bag frozen green beans, drained well.
Add ¾ cup vegetable or chicken broth and boil till liquid is reduced in half. Stir in 1 cup of heavy cream, bring back to boil. Pull off burner and mix in 2 cups shredded cheddar cheese. Sprinkle More cheese on top and bake at 375 for ½ hour ’til top of casserole browns.
what a way to go tho…that looks delicious
i think ill bastardize your recipe and try that one for meself sometime this weekend
(nothing personal…i just never exactly follow recipes i just look at the picture and the recipe and then think…hmmmm…i think it should be like so *changes stuff*)
Absolutely!!!! Then please share your change ups, if you do not mind. I adore seeing/hearing what other people are cooking. I get “cooked out” and bored with what I usually make, so your changes are appreciated. On Fridays on the work slack channel we all talk about what we are going to bake/make over the weekend. Last weekend, a lemon bundt cake with sauce drizzled into ice-pick holes, then doused in a glaze was made on 3 continents.
https://www.onceuponachef.com/recipes/lemon-buttermilk-pound-cake.html
ill be happy to share the end result
but im not sure my change ups would be helpful… i largely cook based on how much of what do i fancy today..
its what i love about cooking… about 80% of it you can make up on the go and as long as you pay attention to the seasonings it still turns out awesome
(unless its sauces…those are pretty specific if you want em to taste right)
My wife would kill me if I made that.
I’d just pulled the banana bread (with chocolate chips and a nut topping)out of the oven and tossed in the casserole in when I realized I may have overdone the fats and carbs this weekend.
Nonsense! We have to keep our spirits up during These Uncertain Times™ and if Tuna Casserole and Banana Bread are your tools, use them.
That’s why I ate a doughnut this morning. I haven’t had one in years, but I figure if the asshole anti lock down terrorists are going to infect us all with Covid 19 I’m not going out with a damn doughnut!
I have made so much rich food over the last two months (detailed all over the kinjaverse) that I’m surprised I haven’t succumbed to a heart attack yet.
Today’s adventure was walk the dog at lunchtime, make ham salad for lunch (bread is running a little low, so with crackers that I need to use up), and then for dinner chicken breasts in a cream sauce over some linguine that I wanted to use up.
I realize we are very fortunate to be able to eat like this. Husband is still gainfully employed and the local supermarket is fully stocked, and he does all the shopping. I play “Top Chef” when he comes home from foraging, so “#blessed” /s
I love tuna noodle casserole. But I haven’t eaten canned tuna in a long time. Every time I get it there’s so much nasty stuff that Fanny ends up getting most of it. I buy name brand solid white albacore. Am I getting the wrong one? Help, I want to make this!
Well, apparently meat and canned fish are the new toilet paper, so we used what they had, Bumble Bee. I like that brand better than Starkist. But lately it has become a game to buy and try whatever off-brand of basic items is left at the store 🤣.
i buy cheapo shredded tuna in sunflower oil…..and then eat it out of the tin and drink the oil….
im a normal person…
I usually buy Starkist but I’m going to try a different brand next time I get a chance. Bumble Bee or Chicken of the Sea.
My daughter told me her store was out of tofu last week! I guess the meat shortage is making people desperate.
My husband and I are enthusiastic carnivores but we eat tofu every so often. I’ve even made my own, as an experiment, but it’s so time-consuming it’s much cheaper and easier to just buy it. The beauty of tofu is it’s not really anything, it just absorbs the flavor of what’s around it. So depending on the vegetables and the broth you make it with it might take on the character of a carrot in soy sauce, for example. It’s really an amazing food.
I eat a lot of tofu, and my daughter does too. It’s her main source of protein. This is the second weekend in a row she couldn’t get it at her grocery store. I don’t know if it’s a supply chain issue or the meat shortage is getting people to try new things. We live an hour away but in a larger town, I’ll pick some up for her here. I may have to brave Trader Joe’s to get some of her other favorites.