I fixed dinner tonight for all of us (including Jen's dad, who's in town for a visit), preparing one of my favorite dishes, tuna casserole.
Now, I suspect many of you have had tuna casserole (or "hot dish", for some of you), but I doubt you've had it the way I fix it -- which I learned from my mom. So here you go....
(Bob's) Mom's Tuna Casserole
1 medium onion
2 T butter
1 1½ cups uncooked rice
3 cups water
1 cube (or equivalent) bouillon -- I use beef, but others would work
1 can Cream o' Mushroom soup
2 cans tuna, drained (save "juice")
As much Colby Cheddar as you can stand (or a 12 oz. package)
Preheat oven to 325°F (170°C)
Melt butter in sauce pot, chop onion and lightly sauté in the butter. Add rice and stir. Add water, tuna "juice" and bouillon and bring to a boil. Cook rice until done (approx 15-20 minutes, depending on location and altitude).
In casserole dish, layer rice, tuna, cream o' mushroom and cheese -- twice. I like to mix the tuna and cream o' together for ease of layering.
Bake for 30 minutes*, serve, and enjoy.
*You want to have a lightly browned top layer of cheese in the final product, so in an electric oven, place rack at bottom of oven, and use both top and bottom element. In a gas stove, put dish in broiler for a couple of minutes at the end -- but make sure you don't burn the cheese.
I would have included a photo of the finished product, but I didn't think about it before we ate.