Showing posts with label Tuna Casserole. Show all posts
Showing posts with label Tuna Casserole. Show all posts

Tuesday, May 12, 2015

Dru Ann’s Tuna Melt in a Bowl: a Cheesy, Creamy Tuna Mac Casserole via Cleo Coyle



All of us here at Mystery Lovers’ Kitchen were excited to learn that our friend, book reviewer and honorary Cozy Chick, Dru Ann Love was nominated for an Anthony Award this year for her blog.

If you have yet to discover Dru’s Book Musings, then you’re in for a treat. Dru not only shares book reviews and hosts giveaway, she challenges authors with a creative question: 

How would you describe "A Day in the Life" of your sleuth? 



http://drusbookmusing.com/2014/12/11/clare-cosi/
Our Clare Cosi in avatar form.
To read her Day in the Life
at Dru's blog, 
click here.
Marc and I took up the challenge a few months ago, putting our Coffeehouse Mystery sleuth, Clare Cosi, through her paces on Dru’s blog. And every one of our fellow Mystery Lovers’ Kitchen cooks have written Day in the Life features for Dru, as well! Just click here and use the search bar on the left column to look for your favorite author's Day in the Life.

With Dru's Anthony nomination still hot off the press, Marc and I thought it would be fun to give her a little foodie tribute so we decided to whip up one of her favorite recipes, one she shared as a guest here at Mystery Lovers’ Kitchen. 


We have made Dru's version of this easy, cheesy pasta dish several times and (yes) LOVE it—which is quite appropriate since it came from a lady named Love!

Enjoy!

~ Cleo




Dru Ann's Tuna Mac and Cheese Casserole

(or as we call it) "Tuna Melt in a Bowl"

To see Dru Ann Love’s original recipe post 
(with her step-by-step photos and commentary) , click here. 

Our version is practically identical. We made some very small changes in the recipe writing and some notes on the seasonings, that's it!

Serves 4

Ingredients:

1/2 box of medium pasta shells (1 lb box)

3/4 of an (8 oz) block extra sharp cheddar cheese (or you can use the entire block if you want it extra-cheesy)

1 (5 oz) can solid white tuna in water

2 - 3 heaping tablespoons mayonnaise (Hellman’s is Dru's favorite, and ours, too.) 

1/2 teaspoon or so of seasonings (see the suggestions in the note below)

Directions: First preheat your oven to 350° F. Prepare the pasta as directed on the box, and be sure to make it al dente (do not overcook or the casserole will be mushy). While the pasta is cooking, drain the tuna well, place it in a large bowl, and flake it with a fork. Season it (see note below) and set aside. Slice the block of cheese into small cubes and set aside. When the pasta is finished cooking, drain well, and pour it into the bowl 
with the seasoned tuna. Add the cubed cheese and mayonnaise. Toss well, until all the pasta is coated. If needed, add more mayonnaise. Pour the pasta into a casserole dish (1-1/2 quarts in size) or a loaf pan (9x5-inches) and bake for 20 to 30 minutes. Remove from oven and let stand 5 minutes before digging in!



Seasonings note:

Dru Ann suggests Black & Red from spice merchant Penzeys. 
This is a great seasoning suggestion! If you don’t have this on hand, you can make your own by mixing freshly ground black pepper and a pinch of hot red cayenne. 


Our suggestion from Penzeys is Northwoods Fire. Again, if you don’t have this on hand, you can make it yourself with this mix of spices: coarse salt, paprika, ground chipotle pepper, black pepper, cayenne red pepper, thyme, rosemary and granulated garlic.



Visit Dru Ann's 

award-nominated blog here.




Like Dru on facebook

Follow Dru on Twitter.


And may you always...




Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 





* * * 




CONTEST FUN!

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May Giveaway?




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Coffeehouse Grand Prize Pack
will be awarded to four winners
next Monday at Midnight.


Find out how to enter in 
our Spring Newsletter.

It was sent out this past weekend and
includes recipes, news, and video fun...




If you didn't receive it or would like to sign up,
simply click here and follow the instructions.

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Thanks for stopping by the Kitchen!

~ Cleo




Monday, November 5, 2012

Tuna Casserole

Did you grow up on Tuna Fish Casserole? It was my mother's go-to dish if she was going to be super busy doing something else. We never complained about it. There's something comforting about tuna casserole.

With all the talk about mercury in tuna, I hardly ever make it anymore. I tried substituting salmon but it just wasn't the same. It has to be tuna.

So then I tried using organic soup instead of Campbell's. That was a disaster. There's nothing quite like good old Campbell's soup. I did use their heart healthy Cream of Celery Soup this time around and it worked out fine.


This is a recipe that I wrote in the back of my worn copy of The Joy of Cooking. I called it my Yummy Tuna Casserole. I actually wrote "loads of garlic powder" which I interpret to mean -- use it liberally!


Yummy Tuna Casserole

1 tablespoon olive oil
8 ounces mushrooms, sliced
1 can Cream of Celery Soup
1 package broad egg noodles or fettucine
1 package frozen corn
2 cans tuna fish
1/2 to 1 cup mayonnaise
2 tablespoons Worcestershire Sauce
two pinches sage
1 pinch thyme
loads of garlic powder
salt and pepper to taste
Parmesan cheese

Preheat oven to 400 and grease a 9 x 11 baking pan.

Heat the olive oil and saute the mushrooms. Meanwhile, cook the pasta according to the directions on the package.

When the mushrooms are cooked through, stir in the Cream of Celery Soup.

Drain the pasta and return the noodles to the pot. Add the mushroom mixture and all other ingredients except Parmesan cheese. Stir to mix, taste and add salt and pepper. Pour into the prepared baking pan. Sprinkle liberally with Parmesan cheese. Bake 45 minutes.