On Wed, 19 Dec 2007 14:04:27 -0800, Joseph Littleshoes
> wrote:

>Ken Knecht wrote:
>
>> I made my usual tuna casserole yesterday. An old recipe I got somewhere.
>>
>> 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.
>>
>> Suggestions?
>>
>> TIA
>>
>>
>
>For your consideration:
>
>Macaroni a l'Italienne
>
>Cook the macaroni in boiling salted water, drain well and dry out on the
>stove. Season with salt and pepper and grated nutmeg and for each
>pound of macaroni add 2 & 1/2 ounces of Gruyere and Parmesan cheese and
>2 ounces of butter in small pieces.
>
>Toss over to ensure that it is completely mixed and serve in a deep dish.
>
Looks like a good variation.

>Variations include: adding a quarter of its volume of chopped cooked
>chicken livers. shavings of white truffles, crayfish tails, or an
>elaborate sauce such as a red wine estouffade well reduced, sauce demi
>glace, au just etc.

That's a little too "grown up" for me JL. LOL

--
See return address to reply by email
remove the smiley face first