It seems unreal that I made my first Tuna Casserole tonight — but I think that is the case. I remember my ex making them. I know my older sister made them. My mother would NEVER make one. I don’t think I ever did before tonight.
Extreme Coupon Denise (man, every time I think that I want an action figure of Denise with her coupon-ing gear) has brought home tuna (and we had tuna in the house from some “Tarrant is in the mood for tuna salad (once) so let’s buy the cheaper option of 8 cans of solid white tuna.” Tarrant thoughts from before the launch of Extreme Coupon Denise (so that tuna is not Denise’s doing at all). The Denise tuna was free or better than free or whatever. I don’t get it. If you want to understand it–there is a whole series over here about extreme couponing. We also have a lot of pasta for the same reason.
So I have been threatening tuna casserole for a few weeks. Mama doesn’t eat tuna casserole. Denise doesn’t eat tuna casserole Tarrant doesn’t eat tuna casserole. My children don’t even like the WORD casserole.
I put it on the menu for the week thinking Friday, but realized today was better. Tomorrow is trash day and so I don’t get shamed for food waste–I decided I could hide all sorts of odds and ends in a casserole. Right? Right!
I then set about making it knowing really nothing of the making of tuna casserole other than remembered snippets of this and that. So here is what went into my tuna casserole.
First-I cooked 1/2 a bag of egg noodles in the microwave pasta boat thing I mocked at Christmas. Yeah, it is handy.
While that was cooking I grabbed odds and ends out of the fridge:
1/2 ear corn on the cob
leftover pico de gallo (about 3/4 cup)
3/4 red bell pepper
1/2 cup chopped tomatoes
1 container minus 1 spoon of Santa Fe Philadelphia Cooking Creme
4 boiled fingerling yukon potatoes
end of a package of shredded cheddar (probably 2/3 cup)
I chopped the mushrooms, bell pepper and potatoes. I cut the corn off the cob. I mixed all of that together except the shredded cheese. I drained the now cooked pasta and two of the cans of tuna. Mixed with vegetables/Philadelphia Cooking Creme blend. Then tossed the shredded cheddar on top. Baked at 350 until cheese melted/heated through.
Mama asked for seconds. I liked it. Denise said it was ok. Seems like a win. I forgot to serve the dilled green beans with it though darn it.