Tuna casserole, for many of us baby boomers, was a last-ditch effort at making dinner when nothing else was available in the pantry. And talk about economical!
When I was in my early 20s – with a husband in grad school and a new baby – tuna casserole came to the rescue on many occasions. I honestly can’t say how many nights we dined on that mixture of canned tuna, mushroom soup, frozen peas and chop suey noodles. But one thing for certain, it was a lifesaver on many occasions.
Anne BralyThe thought of another tuna casserole makes my tastebuds shudder at the thought. That is, until I found myself with a can of tuna in hand and a recipe in front of me on my tablet emailed by an anonymous reader. I wish I knew your name so I could include it as I write this column, but you also wrote that you are a regular reader of the Times Free Press food section, so I trust you’ll see this big thank you. Just as we baby boomers have grown up, so has tuna casserole.
A word to the wise, though. The recipe makes enough for an army, so unless you’re planning on serving a crowd, I would advise halving the recipe. I made it when I was in Atlanta visiting my daughter and her family not too long ago, and we had it for leftovers for lunch for the next couple of days, adding a little more milk to the mixture to moisten it up a bit. But honestly, just like many mixtures, it tasted better on day two once the flavors had time to marry.
Updated Tuna Casserole