Post # 18 “Chopsticks Tuna Casserole”
The omelet post # 17 is tops for blog views and comments to date. Thanks to you all. I learned a lot. And we had some good laughs, too.
Somewhere in earlier posts or comments, I said I would put up a recipe for tuna casserole called “Chopsticks Tuna”. Its taste is unique, it is a cinch to make, and it’s delicious (that’s an almost unbeatable combination). Here it is.
“Chopsticks Tuna Casserole” by Lorraine Lockwood
Ingredients – in amounts to serve four:
1 five ounce can of tuna fish (in water)
1 cup of chow mein noodles
1 cup of chopped up celery (about two large spears)
1 10.5 ounce can of condensed mushroon soup plus 2 ounces of tap water
1/2 cup of chushed salted cashew nuts
(put the nuts in a plastic storage bag and crush them with a rolling pin)
1/4 cup (4 ounces (8 tablespoons)) of finely chopped onion
Preparation:
1) Oven to 375 degrees F.
2) butter, or spray with non-stick cooking spray, a 10x6x1.5 inch baking dish
3) add in any order and mix in the baking dish the tuna, noodles, celery, condensed soup, onions, and nuts
4) top with more of the chow mein noodles (about 1 cup)
5) bake for about 25 minutes
6) let stand for a few minutes before serving
Lorraine says (and I agree), “This is so good, yet so easy, it almost makes me feel guilty . . . . but not quite.
