OK, I have a few disclaimers for this post.. well 1 mainly: I DON'T LIKE SEAFOOD. Anything that comes from the sea is a foe to my tastebuds.. so my opinion on this dish is severely tainted. My husband said it was OK. We also had a few other guys over and I graciously offered them some, albeit to get rid of it so we didn't have a ton of leftovers (I hate wasting food, even if I don't want to eat it myself)..and they said it was pretty good. It was edible..but I wouldn't eat it again unless absolutely necessary. I honestly thought as I was putting the tuna in, am I really going to ruin it by adding this tuna? ..sigh.. maybe it won't be that bad. This recepie is almost exactly from the back of the soup can.
However, the reason I made this dish was:
1. Because we have a stockpile of tuna for various reasons and I figured why not use it
2. Because I sometimes like tuna.. on rare, rare occasions (not this one)
3. I'm all for trying new things.
2 cans tuna, drained (I think it would be better with the albacore, I only had chunk light)
1 can cream of celery (you could use mushroom too)
1/2 cup sour cream (I added it for extra flavor..didn't do much)
1/2 cup milk
about 4 cups cooked egg noodles
1 cup frozen peas
salt and pepper
bread crumbs for the top
2 tbsp butter
cheese of your choice (for top.. I used parm)
Make noodles. Drain, rinse and add in other ingredients. Top with bread crumbs mixed with butter and cheese. Pour into large baking dish, but smaller then 9x13. Bake at 350 for about 20 minutes, until bubbly and cheese is melted.
Again, I DON'T like seafood so I didn't care for this dish.. you may.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment