{"id":5763,"date":"2020-09-18T00:58:27","date_gmt":"2020-09-18T06:58:27","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=5763"},"modified":"2020-09-18T02:08:20","modified_gmt":"2020-09-18T08:08:20","slug":"tuna-casserole","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/tuna-casserole\/","title":{"rendered":"Tuna Casserole"},"content":{"rendered":"\n
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One plated serving of my Tuna Casserole.<\/figcaption><\/figure>\n\n\n\n

The Best Tuna Casserole<\/h2>\n\n\n\n

This is better than a basic recipe for a Tuna Casserole but it is easy and it’s delicious. Last week, I made a very simple and basic recipe, which was descent, but it didn’t strike me as a yeah I want more kind of a dish so, I decided to step it up. The end result turned out great and I really think you’re going to be pleased because I stuck with all of the basics and through in some ingredients to give this dish more bite.<\/p>\n\n\n\n

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Frying pan on the stove half full of chopped Holy Trinity ingredients, garlic and peas.<\/figcaption><\/figure>\n\n\n\n

The Holy Trinity with Peas<\/h3>\n\n\n\n

Many basic Tuna Casserole recipes call for frozen peas but I decided to take it a step further and add the Holy Trinity. As you may or may not know, the Holy Trinity is just 3 simple ingredients made famous in in French and Cajun Cuisine; chopped onion, celery and bell pepper. These three ingredients are a fundamental start to many recipes and I decided that this dish shouldn’t be any different so, I added them.<\/p>\n\n\n\n

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Mixed Tuna Casserole ingredients, in a large bowl, before baking.<\/figcaption><\/figure>\n\n\n\n

Creamy and Crunchy<\/h3>\n\n\n\n

One of my favorite things about a casserole is the top layer. I like the crunchy flavor of salty Potato chips and\/or fried French Onions. In this case, I decided to add both for more flavor. I crush the potato chips and add them to the mix and add the french onions as a topping with cheddar cheese. That’s not the only cheese I add to this recipe, however. Again, I’m going for flavor and I like anything creamy to be rich so, I added grated Parmesan cheese to the mix along with some cream of mushroom soup and a little milk.<\/p>\n\n\n\n

You have to be careful with the mixture of all of these ingredients because you can, very easily, do one of two things; either make it runny, with too much liquid or dry it out with not enough. Those potato chips and the “Al dente” noodles like to suck up that moisture with the casserole is baking so, be sure you’ve added the right amounts that I’ve listed below. And, if by some chance you’re tastes are different than mine, just adjust the liquid, milk, accordingly.<\/p>\n\n\n\n

Oh, I almost forgot… I usually salt the boiling water before I cook my noodles to add more flavor but, in this case, I chose Chicken Bouillon. Just think of it like adding the seasoning packet to your ramen and flavoring the noodles. It isn’t weird, it’s pretty much the same frickin’ thing!<\/p>\n\n\n\n

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