Jon and I have embarked a new culinary journey to accompany our exercise regimen. Today for lunch I really wanted tuna noodle hot dish. Jon is not a fan of warm tuna, so a while back I scaled down my mom's traditional dish taking it from 4 servings to 2.
I was making it today and didn't want to use canned cream soup. Upon closer inspection of my cupboard, I didn't have any in the house anyway. So I revamped the recipe again today. It turned out amazing!
Here is my tuna hot dish, made modern:
Classic Tuna Noodle Revisited
3 oz barilla rainbow roitni pasta
1 pouch starkist tuna in water (2.6oz)
1/2 cup skim milk
1/4 light sour cream
1/4 cup corn flakes, crushed
1 TBS minced onion
1/2 TBS margarine, melted
1 TBS parmesan cheese
1/4 tsp garlic salt
pepper to taste
Preheat oven to 375.
Boil pasta and onion for 6-7 minutes in lightly salted water. It will be under cooked. Drain pasta.
Mix together milk, sour cream, tuna, salt, pepper, parmesan cheese. Add drained pasta. Pour into a small casserole that has been sprayed with cooking spray.
Mix melted margarine and crushed cornflakes together. Sprinkle over pasta.
Bake, uncovered, for 20 minutes. Let set 5 minutes before serving.
Monday, March 16, 2009
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This, to me that is, is comfort food. Nothing says that everything is right with the world (or at least my apartment) quite like tuna-noodle casserole.
ReplyDeleteI agree 100%
ReplyDeleteWe gotta have a tuna casserole cook off.
ReplyDeletefo sho!