Tonight's Main Course
Tuna Noodle Casserole
The main problem with this dish, is trying to make it taste delicious, without making it taste like just another tuna noodle casserole. Boil 8 ounces of noodles, you pick what kind, I used rotini. Then mix together two cans of tuna, a can of cream of chicken soup, 1/2 cup of milk, 1/2 cup sour cream, 1/2 cup of mayo (I used Best Foods with olive oil), and 4 ounces of sharp cheddar cubed.
As far as spices go, I have a secret weapon. Don't tell anybody, it'll be our little dirty secret. Are you ready?? Nutmeg. That's right...nutmeg. The little bottle in the back of your spices that you only pull out around Thanksgiving...should be next to the poultry seasoning. A few dashes of nutmeg in any savory casserole will have your guests saying, "YUM! What's in this?!?!"
A little freshly ground pepper and then dump the whole thing in a casserole dish. Top with 4 ounces of shredded cheese and half a sleeve of Ritz crackers, and chop up 2 tablespoons of butter to throw on top of the crackers. Bake the whole thing at 350 degrees for 45 minutes, and you are set to go! NUTMEG!
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