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Old 11-11-2012, 10:50 PM   #12
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danielle
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Join Date: Oct 2008
Location: Orchard Park, WNY
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Quote:
Originally Posted by Hungry Caterpillar

Marinated canned tuna or fresh? I have spent nearly all 30 years of my life weary from my search for a good tuna noodle casserole. I have tried dozens. I need to try this but with more information
I use Wild Planet in a can. One can skipjack, 2 cans albacore for a large casserole, to be specific. I squeeze 2 lemons, use Frontier garlic powder to cover, grind pepper over and flake the heck out of it with a fork. Cover it and let it refrigerate over night.

After I've layered everything (I actually use a fresh carrot /green bean medley that I parboil) I pour the roux over everything, push it down and then top with whatever cheese I have, like jack or mozz.

The lemon might give your casserole the deliciousness you've been searching for. I'm not sure if it is unique, but my mom always made it that way and my family loves it too. It's a dish that really benefits from using fresh ingredients.
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