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Sep. 13th, 2008
Well, *that* was a mistake
Sep. 13th, 2008 10:40 amA while back I wound up with a dozen boxes of macaroni and cheese. I can eat the stuff, but I prefer to use it for making "cheater" tuna casserole.
The recipe I got off a box many year back is more or less:
take 1 box mac & cheese.
Prepare according to directions.
Add one can tuna
Add one cup peas (frozen works best)
Add one can cream of mushroom soup
mix well. Pour into casserole dish. Cover and bake at 350 for one hour.
Ok, that given I wound up in Winco with Chrissy a couple weeks back. And I saw that they had these *huge* cans (50 ounce!) of cream of mushroom soup. A quick check showed that that was about 5 times the amount in the small cans used for the above recipe.
So I wound up with the monster can of cream of mushroom soup. And 5 cans of tuna.
Thursday I got the milk and margarine the recipe needed. Since it was cool this morning, I started making the monster batch of tuna casserole.
The first clue that this was not the brightest idea was that I had to cook the macaroni in two batches (and that was using my biggest pot!).
Second clue was that the macaroni all by itself filled the crockpot liner I was using as a casserole dish.
And then I found that mixing all the other ingredients in that huge pot filled *it* up 3/4th of the way.
I finally dug out another pot and dumped half the macaroni in it, and dumped half of the "sauce" into the remaining macaroni. Then dumped the remainder of the macaroni (from that other pot) into the big one.
Mixed everything well, and I'm about halfway done baking the first half. When I get done I'm going to have *gallons* of tuna casserole.
Fortunately, I like it, it it'll keep well. And reheat well. And even freeze ok.
Good thing I don't easily get bored with foods, eh?
But if I try this again, I'll use half the big can of soup at a time. It *is* enough cheaper to be worth it (oddly, the small cans of tuna are cheaper per ounce than the big ones. Go figure)
The recipe I got off a box many year back is more or less:
take 1 box mac & cheese.
Prepare according to directions.
Add one can tuna
Add one cup peas (frozen works best)
Add one can cream of mushroom soup
mix well. Pour into casserole dish. Cover and bake at 350 for one hour.
Ok, that given I wound up in Winco with Chrissy a couple weeks back. And I saw that they had these *huge* cans (50 ounce!) of cream of mushroom soup. A quick check showed that that was about 5 times the amount in the small cans used for the above recipe.
So I wound up with the monster can of cream of mushroom soup. And 5 cans of tuna.
Thursday I got the milk and margarine the recipe needed. Since it was cool this morning, I started making the monster batch of tuna casserole.
The first clue that this was not the brightest idea was that I had to cook the macaroni in two batches (and that was using my biggest pot!).
Second clue was that the macaroni all by itself filled the crockpot liner I was using as a casserole dish.
And then I found that mixing all the other ingredients in that huge pot filled *it* up 3/4th of the way.
I finally dug out another pot and dumped half the macaroni in it, and dumped half of the "sauce" into the remaining macaroni. Then dumped the remainder of the macaroni (from that other pot) into the big one.
Mixed everything well, and I'm about halfway done baking the first half. When I get done I'm going to have *gallons* of tuna casserole.
Fortunately, I like it, it it'll keep well. And reheat well. And even freeze ok.
Good thing I don't easily get bored with foods, eh?
But if I try this again, I'll use half the big can of soup at a time. It *is* enough cheaper to be worth it (oddly, the small cans of tuna are cheaper per ounce than the big ones. Go figure)