COOKING WITH BUNNY :
Hurricane* Tropical Storm Edition!
Y’all might remember the earlier (and only) installment of Cooking with Bunny where I made a delicious gluten-free recipe. Tonight we’re going all gluten using found deli objects, perfectly appropriate if you find yourself in the middle of a faux-hurricane. Now, this succulent dish hails from the hurricane capital of the USA, Florida. It is Melanie Matheny’s weeknight staple: Tuna Noodle Casserole.
What you will need: a can of tuna, egg noodles, a can of cream of mushroom soup, some milk. (also cheese if you please). (oh, also potato chips, because, why not).
Let’s get cookin’ Good Lookin’!
- Okay, boil the noodles. Drain the water from them.
- Open the can of tuna (I prefer Starkist chunk white in water because oil reminds me of when I studied in Spain and errything was in oil.) Put in noodles.
- Open the can of Cream of Mushroom Soup, put in noodles/tuna.
- Pour milk into the empty can. Pour in soup/noodles/tuna.
- Mix around.
- Pour mixture into a square, glass, casserole dish.
- Put in the oven (oh, forgot to mention to pre-heat the oven to 350)
- Bake that mother until the noodles look crispy on the top.
If you want, you can crush up some delicious potato chips (Cape Cod, duh) and cheese and sprinkle those treats on the top. Also, you an put peas in there, but that addition isn’t the Matheny way.
This dish is so good that I have already managed to eat half of the pan myself. Luckily I also made cornbread (obviously), and still have 2 bottles of red left. As you can see from the picture above, I am surviving, if only on tuna casserole. I hope you do, too.
* As I wrote this, Sandy was downgraded to a T-Storm before she made landfall. Typical!