Growing up, we ate tuna, so much so that I developed a major case of dislike for it. Since white tuna has became more readily available and somewhat more affordable, I came back to eating tuna from time to time. Here's an easy tuna casserole that can be waiting for you when you return from running errands or perhaps at the end of a busy workday if your slow cooker is one that flips to "keep warm" at the end of your cooking cycle.
Tuna Noodle Casserole
Ingredients:
2 1/2 cups dry noodles
1 tsp salt
1/2 cup finely chopped onions
1 cup frozen petite peas
1/2 cup diced carrots
1 can mushrooms, drained
1 or 2 cans albacore tuna, drained
1 tsp fine herbs (recipe below)
1 can cream of mushroom soup
3/4 cup water
1/2 cup chopped cashews
Directions:
Put all ingredients in crock pot in order listed. Cover and cook.
Cooking time: low 6-8 hours, high 2-3 hours.
Fine Herbes
If using fresh herbs, chop finely just before using. Don't add until just near the end of the cooking time to preserve the flavors. You'll need about 3 times as much fresh as you do dried (1 tsp dried to 1 Tbsp fresh).
1 Tbsp dried tarragon
1 Tbsp dried chervil
1 Tbsp dried chives
1 Tbsp dried parsley
If you choose to use dried herbs, store in a glass container with a tight closing cap. Combine the dried herbs. Store in a cool, dark place up to 4 months. Makes about 1/4 cup.
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