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Recipe File: Tuna Noodle Casserole
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kclark
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PostPosted: Wed Jun 24, 2009 12:43 pm    Post subject: milk Reply with quote

Could you please clarify? Under the list of ingredients it calls for 1 1/2 C of milk but in the first paragragh for preping it says 1 1/4. I think I went somewhere in between and it came out fine, but I would like to know what is best. I enjoyed this casserole, especially leftover reheated. I cut the rosemary in half and still felt it was overbearing. Do you suggest a substitute?
Thank you!
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Michael Chu



Joined: 10 May 2005
Posts: 1631
Location: Austin, TX (USA)

PostPosted: Wed Jun 24, 2009 5:28 pm    Post subject: Re: milk Reply with quote

kclark wrote:
Could you please clarify? Under the list of ingredients it calls for 1 1/2 C of milk but in the first paragragh for preping it says 1 1/4.

Sorry about that. It's supposed to be 2-1/2 cup of milk (the recipe summary is correct). I've corrected the main article.

kclark wrote:
I cut the rosemary in half and still felt it was overbearing. Do you suggest a substitute?

If your taste buds are particularly sensitive to rosemary or your dried rosemary source is particularly powerful, just keep cutting it down until you can still detect the flavor but it is in balance with the dish. 1/2 teaspoon is too much, then try 1/4 teaspoon.
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PostPosted: Thu Jan 07, 2010 8:52 pm    Post subject: Reply with quote

AS A GUEST TO YOUR SITE, I AM IMPRESSED. I WAS LOOKING FOR A VARIATION OF THE TUNA NOODLE RECIPE, I SUBSTITUTE COOKED SIRLOIN BURGER, USE CREAM OF ONION SOUP(WE ARE ONION FANS) ADD A LITTLE LOW FAT SOUR CREAM (1/2 CUP), AND SOMETIMES SAUTE FRESH SPINACH WITH THE ONIONS AND CELERY FOR A FLORENTINE FLAIR. I PREFER COLD TUNA SALAD INSTEAD OF WARM TUNA, SO THIS WORKS FOR US.
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Umbrage
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PostPosted: Sat Mar 13, 2010 6:53 pm    Post subject: Rosemary Wimps Reply with quote

My mother was a professional chef and I'm generally a fan of Indian and other SouthEast Asian cuisines, so that is my bias, I know everyone is different.

But I've always thought that most American restaurants terribly underseason (especially the chains and diners). You have to go to a decently fancy restaurant to find food that doesn't taste bland. And the internet in general is always worse. It drives me nuts all the recipes with Cool Whip, American "cheese" slices, and no herbs or spices. I haven't made this particular recipe yet, but I was thinking when I do, I'm going to throw in something else, I'll let people know what I do.

But the scallions and rosemary are a great idea, and something I'd never seen before, I like that plan. It is weird that everyone wants to avoid the central innovation.

I love a nice, very sharp cheddar in my tuna casserole, but when I do this for evaluation, I'm going to try it uncheesed.

But anyone who wants cheese, I assure you, the sharpest cheddar you can find will go lovely with your tuna casserole, just mix like a cup or two right in.
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van
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PostPosted: Sat Mar 13, 2010 11:12 pm    Post subject: peanut butter in tuna casserole Reply with quote

Has anyone seen a tuna casserole recipe with peanut butter in it?
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Michelle
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PostPosted: Sun May 06, 2012 3:58 am    Post subject: bacon fat Reply with quote

...Try using some bacon drippings instead of butter! Smile It adds an extra layer of smokiness and complexity, especially when you're making the roux. I have a bag of bacon drippings saved up in the freezer (and straight from there, it has the consistency of butter anyway)

Thanks for an awesome recipe! I definitely messed around with a bunch of the ingredients (canned chicken instead of tuna, squash instead of mushrooms, skim milk instead of whole, cornmeal instead of breadcrumbs...) but I really think that this is a recipe that lends itself well to meddling. Thanks for the inspiration!
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MissLondoner86
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PostPosted: Thu Jun 28, 2012 7:35 am    Post subject: Noodles?? Reply with quote

This turned out really well. Im not sure if uk "noodles" and USA noodles are the same thing though. I think USA noodles are
more like pasta shells / macaroni tubes, whereas I took noodles to mean the long stringy noodles you use in Japanese cooking (soba noodles). Could someone clarify for me?

Regardless of this, the dish was a hit with everyone in my household! Thanks!!
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Dilbert



Joined: 19 Oct 2007
Posts: 1018
Location: central PA

PostPosted: Thu Jun 28, 2012 12:55 pm    Post subject: Reply with quote

the usual for USA "tuna noodle casserole" would be the flat pasta types - altho other shapes are commonly used.

I've not seen it doe with the Japanese 'non-pasta' noodles - but why not?
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austinart2831



Joined: 03 Jul 2012
Posts: 1
Location: Austin, Texas

PostPosted: Tue Jul 03, 2012 1:58 pm    Post subject: Reply with quote

I love noodles especially when still hot.

It looks so yummy.

I wanna try it at home.
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