Growing up Catholic we had a lot of Tuna Casseroles on Friday nights.
It was a great relief to all of us when the Powers That Be ditched the ‘no meat on Friday’ rule.
My mother’s Tuna Casserole was a conundrum for me: I loved tuna and macaroni but I loathed Cream of Mushroom Soup.
It wasn’t the flavor of the soup I detested it was those little, rubbery, eraser-heads they passed off as mushrooms. I never would nor never will eat a canned mushroom.
When I was older and cooking on my own I used to make Tuna Casserole with Cream of Celery Soup or Cream of Chicken Soup – both of which I liked.
Although, now that I think about…. Cream of Chicken? That’s just kind of creepy…..
An easy solution to having the mushroom flavor with actual mushrooms is to make your own, obviously.
So I did.
Total time: 45 minutes
- 4oz (120gr) mushrooms, trimmed, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium ribs celery, chopped
- 1 tbs olive oil
- 1 1/2 cups (12oz, 360ml) chicken stock
- 1/2 cup (4oz, 120gr) Greek yogurt
- 1 tbs Dijon-style mustard
- 1 1/2 tbs maizena (cornstarch) dissolved in 2 tbs water
- 1 cup (6oz, 180gr) peas, thawed if frozen, no sauce
- 9oz (270gr) canned tuna, drained, broken apart
- 1 1/4 cups (4oz, 120gr) egg noodles
- 1/2 cup (2oz, 60gr) shredded cheese
- Cook noodles according to package directions. When done, drain.
- While pasta cooks: heat oil in large skillet.
- Add onions, celery and sauté until tender.
- Add mushrooms, garlic and sauté until vegetables start to brown.
- Stir in mustard, chicken stock and heat to boiling.
- Add maizena and stir until thickened.
- Remove from heat and stir in yogurt.
- Put drained, cooked pasta in a large bowl.
- Add tuna, peas, mushroom sauce and stir to combine.
- Spoon into a baking dish, sprinkle with cheese and bake 400F (200C) until hot and bubbly, 10 – 15 minutes.
I was standing around by our front gate the other morning, waiting for my neighbor to go on our weekly walk, when I noticed the peach tree growing in the weeds in our other neighbor’s field had a few buds on the branches.
It’s just a little tree and it was covered in brambles.
While I waited I freed it, pulling the brambles off and away so it had some space to grow.
It rewarded me a few days later with some lovely peach blossoms.
Not very many…. There were only 4 branches with a few blossoms each.
But it was a lovely blue sky so I couldn’t resist a few photos.
Maybe, someday, when it grows up, there will be a peach.