Tuesday, October 4, 2011

Tinbucktuna

Tomorrow's supposed to be sunny.  And it's about time! I'm tired of this cold and rain.  It's only been a few days, but man, I'm missing the warmer weather!  It's funny how much mood is tied to weather, isn't it?  Usually a good workout is enough to give me that pick-me-up, but today it just wasn't doing it.  So instead, I'm making comfort food, and waiting for the sun to come out tomorrow.

This recipe's an easy, go-to comfort food:  Tuna casserole.  It's stove-top, too, so that's one less step between me, and supper!  The recipe comes from Eat, Shrink, & Be Merry.  This was my first 'real' cookbook, and has got some easy recipes in it for the novice cook.  I've progressed into harder cookbooks, so it often gets overlooked now, but once in a while, I find myself reaching for my beginner book.

If you're in the market for beginner cookbooks, there's two more in the series: Looney Spoons, and Crazy Plates.  I've got them all, and have rarely had a recipe fail.

Tinbucktuna
Makes: 6 servings

Ingredients:
8 oz (227 g) uncooked whole-wheat rotini pasta (approx 3 cups)
2 cups frozen mixed vegetables
1 tbsp butter
1 cup diced onions
1 tsp minced garlic
1 can (10 oz / 284 mL) condensed, reduced-fat cream of broccoli soup, undiluted
3/4 cup packed shredded light old (sharp) cheddar cheese ( 3 oz / 85 g)
1/4 cup light sour cream
1/4 cup grated Parmesan cheese
1 tsp dried dill
1/4 tsp black pepper
1/2 tsp dry mustard powder
2 cans (6 oz / 170 g each) chunk light tuna in water, drained

Directions:
Cook pasta according to package directions, adding frozen vegetables to the boiling water for the last two minutes of cooking time.  Drain and set aside.

Prepare sauce: In a large, non-stick pot, melt butter over medium heat.  Add onions and garlic and cook and stir until onions are tender, about five minutes.  Add soup, cheese, cream, dill, mustard, and pepper.  Mix well and cook until sauce is bubbly and cheese has melted.

Remove from heat and stir in tuna, pasta, and vegetables.  Divide into six portions and serve hot.

This one makes a great work lunch, since it reheats well and is a moderately sized portion.
Tip from cookbook: Try using a frozen mixture of carrots, beans, and green peas, or broccoli, cauliflower, and carrots combo (known as California blend).

Source: Eat, Shrink, & Be Merry, page 111 by Janet & Greta Podleski.

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