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.
7 comments:
Tuna casserole takes me back to my childhood. Yours sounds yummy.
Have a fun Monday.
I have vowed to never eat anything that contains cream o' mushroom soup in it..My mum used that mierda in everything she made when I was a child.
But it does sound good Bob. ;)
sounds ok but since i am pretty sure costa rican tuna don't mooo im passing :)
I'll give it a try!
I was wondering if we would ever see your famous recipe for this.
Thanks! :)
Cuz, that sounds delectable - you're gonna make me go cook somethin'!
I made this at home today and we had it for supper tonight. The three of us consumed about half of it. (I hope it freezes well.)
I used brown rice, and as I sometimes do, I substituted cream of celery soup for the mushroom kind. It was excellent.
And Bob, you need to know that Jennifer has an opinion about cream of celery soup. Years ago when she was living at home, she was thinking about what to have for lunch, and I mentioned some kinds of soup I knew we had on hand.
She said, rather derisively, "Celery soup is not a soup. It's
an ingredient."
Indeed.
Uh, make the signature on that last post "Dick." (Habit is a powerful thing. Jennifer's is - usually - the only blog on which I post comments.)
:)
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