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


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

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
>
>
It probably has more than enough sodium already from the canned soup but
it needs seasoning and aromatics. A couple grinds of black pepper or
maybe some cayenne pepper and whatever else you like such as thyme,
rosemary, or dill. Also chopped onion and celery and bell peppers. Some
chopped green onions or chives would help too.

On Dec 19, 10:33�am, 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?

There's actually not enough tuna, needs asnother can... add some
minced celery and a few grates of parmesan cheese and black pepper...
try a potato chip topping, maybe those onion/chili flavored chips.

On 19 Dec 2007 15:33:00 GMT, 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.
>
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.


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

On Dec 19, 7:33 am, Ken Knecht > wrote:
> I made my usual tuna casserole yesterday. An old recipe I got somewhere.
> [snip recipe]
> 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?

I can say what I'd do differently but can't say if you'd like it
better. Expectations are not high for any tuna casserole .....
Anyway:

* I don't like the taste of whole wheat noodles; I'd use regular egg
noodles.
* Too many peas for size of dish and canned are not to my taste, so
I'd use 6 to 8 oz. of frozen peas instead. I might add some pimentos
for color.
* To my taste, oil-packed tuna rules, especially when it's packed in
olive oil. One of TJ's best products but other brands offer similar.
* Even the low sodium CofM soup has plenty of salt. Add a little
fresh lemon juice, not more salt.
* I don't like cheese and breadcrumb toppings for things like
this. Cheddar and tuna are not a good match. Maybe a little parmesan
and crumbled potato chips would be okay. (My mom's tuna casserole had
crumbled corn flakes. Then again, no one liked it )

None of these suggested substitutions entail any extra work. If
you're open to new ingredients, chop a rib of celery and add it, along
with a bit of chopped dill. And the lemon juice noted above.

It's still just tuna casserole, though. Essentially pretty boring.
-aem

In article >,
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

Try frozen peas. And a little black pepper. If you think it needs
salt, add it at the table.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article
>,
aem > wrote:

> * I don't like cheese and breadcrumb toppings for things like
> this. Cheddar and tuna are not a good match.

> -aem

You've never had a tuna melt sammich? Huh!
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Ken Knecht > wrote in
:

> 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

Onion.

sandi wrote:
> Ken Knecht > wrote in
> :
>
>> I made my usual tuna casserole yesterday. An old recipe I got
>> somewhere.
SNIP.....
>>
>> Suggestions?
>>
>> TIA
>
> Onion.


I love lots of onion in tuna casserole. I love lots of onion in
anything actually.
Skip the mushroom soup and make your own sauce and use fresh mushrooms
sauted with onions and celery. I like buttered cornflakes on mine.
I also add a bit of dried mustard - only because that's what the recipe
says to do! (Better Homes and Gardens).

And a gentle squirt of Franks Hot Sauce isn't a bad addition either!

Haven't made it in a long time...mostly because we just don't eat that
much pasta anymore. DH recently brought home whole wheat noodles, but I
can't imagine they would taste good in a casserole. I can just barely
tolerate the whole wheat penne and ziti he keeps buying.
-Tracy

Ken Knecht wrote:
>
> 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?

Sliced olives in the middle,
french-fried onions on top.

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.

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.
--
JL

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
>
>



Use frozen peas instead of canned.

Add some onion, celery, and... I dunno, basil, marjoram, or thyme.

Mix a little cayenne with the breadcrumbs.

Cream of chicken or cream of celery might be better than mushroom.
Sardines might be better than tuna.

Bob

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

On Dec 19, 7:33 am, 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
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner



Sorry - I can't help you! As a young bride, we had to live on Tuna
Casserole during times the father of most of my children couldn't
hunt, fish, or gather something better.

I couldn't stare a Tuna Casserole in the face right now, if it was the
only meal lurking on a deserted island with me.

Myrl Jeffcoat

"Ken Knecht" > wrote in message
...
>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?

I would mix the cheese through the dish and perhaps add more than 1/4 cup.
I might also add some chopped canned or fresh mushrooms. I would also add
some chopped onions, perhaps some celery (cooked till soft), and a bit of
parsley. And I would do without the crumbs on top, but add potato chips.
Yeah, they have sodium, but they're good!

Julie Bove wrote:

> "Ken Knecht" > wrote in message
> ...
>
>>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.

Consider sauteing your bread crumbs in butter and garlic before
spreading on top of the cheese.

>>
>>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?

That's a start, but loose most of the oil,

Real cream of
>>mushroom soup? Maybe cream of chicken/mushroom soup?

Or replace the soup with a nice white sauce that has garlic and cheese
added to it.

Some spices?

I would toss some oregano around with the grated cheese before layering
it on the top of the casserole, and then covering with the garlic bread
crumbs.
--
JL
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?
>
>
> I would mix the cheese through the dish and perhaps add more than 1/4 cup.
> I might also add some chopped canned or fresh mushrooms. I would also add
> some chopped onions, perhaps some celery (cooked till soft), and a bit of
> parsley. And I would do without the crumbs on top, but add potato chips.
> Yeah, they have sodium, but they're good!
>
>

On Wed, 19 Dec 2007 14:27:31 -0800 (PST), "Bobo Bonobo(R)"
> wrote:

>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.

That's *your* opinion, not everyone's.

Some people are willing to replicate soup recipes with sauces to boost
quality, others just want it done and on the table. Some people enjoy
the journey of real cooking, but sometimes they are hungry and just
want to eat fast.

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

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

"Tracy" > wrote in message ...
>
>
> sandi wrote:
>> Ken Knecht > wrote in
>> :
>>> I made my usual tuna casserole yesterday. An old recipe I got
>>> somewhere.
> SNIP.....
>>>
>>> Suggestions?
>>>
>>> TIA
>>
>> Onion.
>
>
> I love lots of onion in tuna casserole. I love lots of onion in anything
> actually.
> Skip the mushroom soup and make your own sauce and use fresh mushrooms
> sauted with onions and celery.

Damn that sounds good!

I like buttered cornflakes on mine.
> I also add a bit of dried mustard - only because that's what the recipe
> says to do! (Better Homes and Gardens).
>
> And a gentle squirt of Franks Hot Sauce isn't a bad addition either!

Back in the day I thaught Franks was a good hot sauce. Now that I make
my own sauce I truly understand how awfull it actually is.

>
> Haven't made it in a long time...mostly because we just don't eat that
> much pasta anymore. DH recently brought home whole wheat noodles, but I
> can't imagine they would taste good in a casserole. I can just barely
> tolerate the whole wheat penne and ziti he keeps buying.
> -Tracy
>
>

"Myrl Jeffcoat" > wrote in message
...
> On Dec 19, 7:33 am, 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
>>
>> --
>> "When you choose the lesser of two evils, always
>> remember that it is still an evil." - Max Lerner
>
>
>
> Sorry - I can't help you! As a young bride, we had to live on Tuna
> Casserole during times the father of most of my children couldn't
> hunt, fish, or gather something better.
>
> I couldn't stare a Tuna Casserole in the face right now, if it was the
> only meal lurking on a deserted island with me.
>

LMAO . I love good Food, I also Love Good bad food Fortunatly I didnt
have to live on tuna casserole but I ate my share of it. I still fondly
remember Macaroni and cheese from the box with tuna and peas. Shit I
would eat that right Now! Also Beef stroganoff With Cream of mushroom
Soup and thin sliced steak over noodles. Damn ! thats Gourmet Bad
food and I will always have seconds. I still think Franks hot sauce
is awfull though




> Myrl Jeffcoat

"kilikini" > ha scritto nel messaggio
...
> sf wrote:
>> On Wed, 19 Dec 2007 14:27:31 -0800 (PST), "Bobo Bonobo(R)"
>> > wrote:
>>
>>> 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.
>>
>> That's *your* opinion, not everyone's.
>>
>> Some people are willing to replicate soup recipes with sauces to boost
>> quality, others just want it done and on the table. Some people enjoy
>> the journey of real cooking, but sometimes they are hungry and just
>> want to eat fast.
>
> You forgot to mention that some people might find the canned soups more
> inexpensive than making a soup from scratch. When I can make from
> scratch, I do. If I'm under a financial or time constraint, I buy canned.
> I'm not ashamed to admit it. :~)
>
> kili

I haven't a clue what they cost. We don't have them here. I could figure
what it costs me to make a similar quantity of say, cream of celery soup,
and it wouldn't be much. I estimate rapidly that costs about 35 centesimi.

--
http://www.judithgreenwood.com

"kilikini" > wrote

> Melba's Jammin' wrote:
>> In article
>> >,
>> aem > wrote:
>>
>>> * I don't like cheese and breadcrumb toppings for things like
>>> this. Cheddar and tuna are not a good match.

>> You've never had a tuna melt sammich? Huh!
>
> I LOVE tuna melts - on whole wheat. I made one for my husband a few
> months ago and he thought it was the most disgusting thing he's ever had.
> He hadn't even heard of one before I brought it up. He said he'd never
> eat one again. I don't get it! What's wrong with a tuna melt?

Ugh. (laugh) No offense, but ... tuna melts fall under the category of
Stop melting cheese all over my food! I don't want my tuna salad hot
and I certainly don't want a gob of cheese melted on it.

nancy

On Dec 20, 7:58 am, "kilikini" > wrote:
> sf wrote:
> > On Wed, 19 Dec 2007 14:27:31 -0800 (PST), "Bobo Bonobo(R)"
> > > wrote:
>
> >> 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.
>
> > That's *your* opinion, not everyone's.
>
> > Some people are willing to replicate soup recipes with sauces to boost
> > quality, others just want it done and on the table. Some people enjoy
> > the journey of real cooking, but sometimes they are hungry and just
> > want to eat fast.
>
> You forgot to mention that some people might find the canned soups more
> inexpensive than making a soup from scratch. When I can make from scratch,
> I do. If I'm under a financial or time constraint, I buy canned. I'm not
> ashamed to admit it. :~)

I wasn't commenting on using the Campbell's as a soup. That's more
comparable to not having the time to make spaghetti and meatballs, and
using Chef Boyardee instead. My issue is using it as ingredient.
Canned condensed soups are soups. Crappy ones, but soups. Dupmping
them into a "recipe" is not cooking.
>
> kili

--Bryan

Mike wrote:
>
> Damn that sounds good!
>
> I like buttered cornflakes on mine.
>> I also add a bit of dried mustard - only because that's what the recipe
>> says to do! (Better Homes and Gardens).
>>
>> And a gentle squirt of Franks Hot Sauce isn't a bad addition either!
>
> Back in the day I thaught Franks was a good hot sauce. Now that I make
> my own sauce I truly understand how awfull it actually is.
>

We buy Franks by the gallon. :-)

It is my son's favorite condiment. He puts it on EVERYTHING!


-Tracy

On Dec 20, 8:03 am, "Giusi" > wrote:
> "kilikini" > ha scritto nel messaggionews:476a74f8$0$6946$4c368faf@roadrunner. com...
>
>
>
> > sf wrote:
> >> On Wed, 19 Dec 2007 14:27:31 -0800 (PST), "Bobo Bonobo(R)"
> >> > wrote:
>
> >>> 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.
>
> >> That's *your* opinion, not everyone's.
>
> >> Some people are willing to replicate soup recipes with sauces to boost
> >> quality, others just want it done and on the table. Some people enjoy
> >> the journey of real cooking, but sometimes they are hungry and just
> >> want to eat fast.
>
> > You forgot to mention that some people might find the canned soups more
> > inexpensive than making a soup from scratch. When I can make from
> > scratch, I do. If I'm under a financial or time constraint, I buy canned.
> > I'm not ashamed to admit it. :~)
>
> > kili
>
> I haven't a clue what they cost. We don't have them here. I could figure
> what it costs me to make a similar quantity of say, cream of celery soup,
> and it wouldn't be much. I estimate rapidly that costs about 35 centesimi.
>
Americans like them because the TV commercials tell us to like them,
and we generally do what the TV commercials tell us to do. This is
the land of Cool Whip and American "cheese."

--Bryan

On Thu, 20 Dec 2007 14:47:21 GMT, "Michael \"Dog3\""
> wrote:

>"Bobo Bonobo(R)" > dropped this
:
>in rec.food.cooking
>
>> Americans like them because the TV commercials tell us to like them,
>> and we generally do what the TV commercials tell us to do. This is
>> the land of Cool Whip and American "cheese."
>
>I draw the line at Cool Whip. If I don't have cream on hand to make
>whipped cream whatever I'm topping just doesn't get it. I don't like the
>taste of Cool Whip. For lack of a better word it tastes artificial or
>chemically to me. And this from a person that always has a block of
>Velveeta in the fridge

Velveeta is one of my secret sins too. I don't use it much but
there's always some here. I made beans last week and mixed some of
them up with Velveeta to dip chips in. Yum.. I wish I could remember
what I put in the beans because they were awesome. <sigh>

Lou <----not even embarrassed

Bobo Bonobo(R) wrote:

>>
> Americans like them because the TV commercials tell us to like them,
> and we generally do what the TV commercials tell us to do. This is
> the land of Cool Whip and American "cheese."
>
> --Bryan

That is quite accurate. Companies learned that they can easily
manipulate people by constantly telling them what choice to make with
advertising. It is fun to ask people why they bought something or why
they eat at a big box restaurant for example and get the deer in
headlights look.

On Dec 20, 9:11 am, George > wrote:
> Bobo Bonobo(R) wrote:
>
> > Americans like them because the TV commercials tell us to like them,
> > and we generally do what the TV commercials tell us to do. This is
> > the land of Cool Whip and American "cheese."
>
> > --Bryan
>
> That is quite accurate. Companies learned that they can easily
> manipulate people by constantly telling them what choice to make with
> advertising. It is fun to ask people why they bought something or why
> they eat at a big box restaurant for example and get the deer in
> headlights look.

"Big box restaurant." I like that phrase. I assume that you mean
Applebees, Chili's, TGI Friday's, and the like. There's one
particularly nasty one called O'Charley's.

--Bryan

On Thu, 20 Dec 2007 09:00:09 -0500, "kilikini"
> wrote:

>Melba's Jammin' wrote:
>> In article
>> >,
>> aem > wrote:
>>
>>> * I don't like cheese and breadcrumb toppings for things like
>>> this. Cheddar and tuna are not a good match.
>>
>>> -aem
>>
>> You've never had a tuna melt sammich? Huh!
>
>I LOVE tuna melts - on whole wheat. I made one for my husband a few months
>ago and he thought it was the most disgusting thing he's ever had. He
>hadn't even heard of one before I brought it up. He said he'd never eat one
>again. I don't get it! What's wrong with a tuna melt?

I love them too Kili. Open faced under the broiler with swiss cheese
on a croissant is my favorite. But there's nothing wrong with
toasting two slices of bread, throwing a piece of whatever cheese you
have on hand on each slice and nuking them for about 15 seconds, and
making a tuna sandwich out of that. Yummm. But I love tuna.

Lou

On Thu, 20 Dec 2007 15:01:06 GMT, Lou Decruss > wrote:

>On Thu, 20 Dec 2007 14:47:21 GMT, "Michael \"Dog3\""
> wrote:
>
>>"Bobo Bonobo(R)" > dropped this
:
>>in rec.food.cooking
>>
>>> Americans like them because the TV commercials tell us to like them,
>>> and we generally do what the TV commercials tell us to do. This is
>>> the land of Cool Whip and American "cheese."
>>
>>I draw the line at Cool Whip. If I don't have cream on hand to make
>>whipped cream whatever I'm topping just doesn't get it. I don't like the
>>taste of Cool Whip. For lack of a better word it tastes artificial or
>>chemically to me. And this from a person that always has a block of
>>Velveeta in the fridge
>
>Velveeta is one of my secret sins too. I don't use it much but
>there's always some here. I made beans last week and mixed some of
>them up with Velveeta to dip chips in. Yum.. I wish I could remember
>what I put in the beans because they were awesome. <sigh>
>
>Lou <----not even embarrassed
To get back to the topic

Here's mine

1 pound noodles
! can cream of mushroom soup
1can cream of celery soup
2 cans tuna
1/2 cup milk
Potato chips

Cook the noodles 'till they're about half done ( you'll have to experiment and find
what works for you) mix in the soupand milk and flake the tuna into the mix dump into
a caseroll dish sprinkle crushed potato chipsot top put in a 400 degree oven untill
hot and bubbly.

I don't find it bland at all

Velveta or processed american slices sometimes with a slice of swiss to make grilled
cheese sandwiches. My most unhealthy dinner as I usually eat 3 to 5 of the suckers



I don't

On Thu, 20 Dec 2007 11:40:19 -0500, "kilikini"
> wrote:

>Lou Decruss wrote:
>> On Thu, 20 Dec 2007 09:00:09 -0500, "kilikini"
>> > wrote:
>>
>>> Melba's Jammin' wrote:
>>>> In article
>>>> >,
>>>> aem > wrote:
>>>>
>>>>> * I don't like cheese and breadcrumb toppings for things like
>>>>> this. Cheddar and tuna are not a good match.
>>>>
>>>>> -aem
>>>>
>>>> You've never had a tuna melt sammich? Huh!
>>>
>>> I LOVE tuna melts - on whole wheat. I made one for my husband a few
>>> months ago and he thought it was the most disgusting thing he's ever
>>> had. He hadn't even heard of one before I brought it up. He said
>>> he'd never eat one again. I don't get it! What's wrong with a tuna
>>> melt?
>>
>> I love them too Kili. Open faced under the broiler with swiss cheese
>> on a croissant is my favorite. But there's nothing wrong with
>> toasting two slices of bread, throwing a piece of whatever cheese you
>> have on hand on each slice and nuking them for about 15 seconds, and
>> making a tuna sandwich out of that. Yummm. But I love tuna.
>>
>> Lou
>
>I love open faced croissants, too, Lou. Another favorite is an open-faced
>crab melt on an English muffin. Yum.

STOP!!!! You're killing me and it's too early for dinner!!! LOLOL

Lou

sf wrote in :

> Oh, did you cook your noodles in salted water? That may be the root
> of your problem if you didn't.
>

No I didn't. Thank you.


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

jay > wrote in news:1swvjn6vb25hz.136692ub9087w.dlg@
40tude.net:

> It sounds pretty sloppy. I know you asked for improvements to the tuna
> casserole but have you tried tuna cakes?
>

I often make a similar recipe with canned salmon, which I enkoy. But with
the tuna casserole I was attempting to add some fiber with the whole
wheat noodles and peas.

--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

"kilikini" > wrote in message
...
> Melba's Jammin' wrote:
>> In article
>> >,
>> aem > wrote:
>>
>>> * I don't like cheese and breadcrumb toppings for things like
>>> this. Cheddar and tuna are not a good match.
>>
>>> -aem
>>
>> You've never had a tuna melt sammich? Huh!
>
> I LOVE tuna melts - on whole wheat. I made one for my husband a few
> months ago and he thought it was the most disgusting thing he's ever had.
> He hadn't even heard of one before I brought it up. He said he'd never
> eat one again. I don't get it! What's wrong with a tuna melt?

In Jr. High, we had a speaker come and demonstrate how to make pizza in Home
Ec class. She made a tuna pizza with cheddar cheese on it. It was really
good!

"Nancy Young" > wrote in message
. ..

> Ugh. (laugh) No offense, but ... tuna melts fall under the category of
> Stop melting cheese all over my food! I don't want my tuna salad hot
> and I certainly don't want a gob of cheese melted on it.

I'll have yours! Actually I can't eat them now with my egg and dairy
allergy. But for a time there my dad banned me from eating them. I got one
once at Marie Callendars that was so huge and so sloppy it took me over an
hour to eat the thing. Everyone at the table was cheering me on and trying
to get me to eat it faster. Every time I tried to take a bite, some would
slop out on my plate and I had to use my fork. But I loved it!

"Michael "Dog3"" > wrote in message
6.121...

> I draw the line at Cool Whip. If I don't have cream on hand to make
> whipped cream whatever I'm topping just doesn't get it. I don't like the
> taste of Cool Whip. For lack of a better word it tastes artificial or
> chemically to me. And this from a person that always has a block of
> Velveeta in the fridge

You could not PAY me to eat Cool Whip. A favorite holiday dessert when I
was growing up was some kind of carrot cake with cream cheese icing that
came frozen. That was served in its still frozen state with slices of fruit
cake, all topped with blobs of frozen Cool Whip. Ppppyuck!

"Bobo Bonobo(R)" > wrote in message
...

>
> "Big box restaurant." I like that phrase. I assume that you mean
> Applebees, Chili's, TGI Friday's, and the like. There's one
> particularly nasty one called O'Charley's.

I don't see why people like those places. I tried Applebee's twice. Found
nothing to be edible. Everything had strange and sloppy sauce all over it.
Tried Chili's once. Paid a fortune for a very small plate of nachos (the
only thing that looked edible on the menu) and had the misfortune of getting
a Blooming Onion. It looked nice but was pure grease. Had to eat at TGI
Friday's a few times when we lived near one in Oakland. My husband loved
the place, most likely for their "big" food. That's how I refer to meals
like what they serve. Meals of some big grilled thing accompanied by a big
pile of fried things. Yuck! I once ordered an appetizer, soup and salad
there. I had so much food, I took the appetizer home with me and it still
took me two days to eat it. Luckily I've never encountered an O'Charley's.

On Dec 19, 8:19 pm, "Mike" > wrote:

> LMAO . I love good Food, I also Love Good bad food Fortunatly I didnt
> have to live on tuna casserole but I ate my share of it. I still fondly
> remember Macaroni and cheese from the box with tuna and peas. Shit I
> would eat that right Now! Also Beef stroganoff With Cream of mushroom
> Soup and thin sliced steak over noodles. Damn ! thats Gourmet Bad
> food and I will always have seconds. I still think Franks hot sauce
> is awfull though


I hate to admit it, but I'm pretty much the same way. There are so
many simple dishes from those "lean" years, still finding their way
into my life occassionally. Fortunately, I have a really good "cover"
for it - I have a couple of grandkids, who want their food "un-messed"
with. They are Macaroni and Cheese - Oscar Mayer junkies, who will
occassionally opt for a plain grilled cheese sandwich.

They want their Mac and Cheese right out of the box, no sophisticated
recipes for them;-)

I also have a friend (the red-head from hell), who is a pro when it
comes to Poor White Trash cookin'. There is nothing better than
getting invited to lunch at her place when she makes stew. Her recipe
is so simple, that when I try cooking it, I always mess it up by
trying to add extra things I think will make it better. . .I fail
every time.

Myrl Jeffcoat

On Thu, 20 Dec 2007 06:35:10 -0800 (PST), "Bobo Bonobo(R)"
> wrote:

>Americans like them because the TV commercials tell us to like them,
>and we generally do what the TV commercials tell us to do. This is
>the land of Cool Whip and American "cheese."

That's just a bunch of BS and you know it.

--
See return address to reply by email
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On Thu, 20 Dec 2007 14:47:21 GMT, "Michael \"Dog3\""
> wrote:

>"Bobo Bonobo(R)" > dropped this
:
>in rec.food.cooking
>
>> Americans like them because the TV commercials tell us to like them,
>> and we generally do what the TV commercials tell us to do. This is
>> the land of Cool Whip and American "cheese."
>
>I draw the line at Cool Whip. If I don't have cream on hand to make
>whipped cream whatever I'm topping just doesn't get it. I don't like the
>taste of Cool Whip. For lack of a better word it tastes artificial or
>chemically to me. And this from a person that always has a block of
>Velveeta in the fridge
>
Viva la difference. I don't, yet I don't denigrate them either.

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