On Dec 19, 12:38 pm, sf wrote:
> On 19 Dec 2007 15:33:00 GMT, Ken Knecht > wrote:
>
>
>
> >I made my usual tuna casserole yesterday. An old recipe I got somewhere.

Out of some trashy "ladies magazine," no doubt.
>
> >1 can water-pack tuna
> >1 can low-fat cream of mushroom soup
> >1 15 oz can peas
> >1/4 C milk
> >2 C cooked whole-wheat egg noodles
>
> >Mix everything in casserole dish. Top with 1/4 C shredded cheddar and
> >bread crumbs. Bake 30 minutes at 350.
>
> >I decided this really needs some help to improve it. It's edible but not
> >very tasty. Use oil-packed rather than water-packed tuna? Real cream of
> >mushroom soup? Maybe cream of chicken/mushroom soup? Some spices? Some
> >salt?
>
> >As you can see I'm trying to keep it low fat, low sodium and high fiber
> >but perhaps I've gone too far.
>
> I wouldn't use oil packed tuna (personal preference), here's what
> Campbell's suggests http://tinyurl.com/yv9d3k Other than it's a
> little too bland, which a little more salt & pepper may remedy, tuna
> casserole is supposed to be bland. It's the nature of the beast.
>
> Oh, did you cook your noodles in salted water? That may be the root
> of your problem if you didn't.
>
Using Campbell's condensed soup as an ingredient is not "cooking," but
rather preparing hog slop. The canned peas are icing on the urinal
cake.

--Bryan