Thursday, March 17, 2011

"Bitchin' In The Kitchen: The PMS Survival Cookbook" - Tuna Casserole

Date I made this recipe: March 6, 2010

Bitchin’ In The Kitchen: The PMS Survival Cookbook by Jennifer Evans and Fritzi Horstman
Published by: Kensington Books
ISBN: 1-57566-165-9
Recipe: Tuna Casserole – p. 115

You know, my late mother had a great sense of humor but when she gave me this cookbook a few years ago, I have to tell you I had a ‘scratch-your head” moment. Let’s just say since PMS was off the table, this led me to believe she might have been commenting on my….assertive personality from the “Bitchin’ In the Kitchen" reference. Or not – one never knew with her. I’m going to go with the fact that I think she wanted to contribute to my cookbook collection and thought I would be amused by this. And I was…once I got over my initial “What are you trying to say?" irritation!

For those of you in a burning hurry to cook and without regard to what you stuff in your face, this is the book for you. This book contained everything from Jell-O to a vodka martini (I prefer gin) to sweet to salty, to a combo of the two. It is the perfect cookbook, PMS or no PMS!

Since I was missing my mom, I decided to make the tuna casserole. Mind you, my mother never made tuna casserole and in fact, didn’t make too many casseroles at all, but there’s no reason I couldn’t get behind one of life’s favorite food groups. You’ve got your tuna, your cream of mushroom soup, your noodles and if you really want to get crazy, your peas. Let’s just say I got crazy.

The only thing I would switch is that I think I would have preferred potato chips on top instead of the breadcrumbs. In fact I know I would have preferred it but too late now. That didn’t mean I didn’t attempt to eat the whole thing it’s just that potato chips just make a casserole you know what I’m saying?

Okay, now off you go – start bitchin’ in that kitchen!

Tuna Casserole – serving amount not listed but depending on your mood, this could well be a serving for one!
2 cups cooked noodles, egg or fusilli or what’s in the cabinet
1 6-ounce can tuna, drained and flaked
1 can cream of mushroom soup
Optional: 1 cup frozen peas (this may scare some of you)
1 tablespoon butter (for the topping)
3 tablespoons dry bread crumbs (for the topping)

Put the noodles, tuna, soup and peas into a buttered 1 ½-quart casserole dish and bake at 400 for 25 minutes. Top with the topping (or potato chips). To make the topping: in a saucepan, melt the butter and add crumbs, browning them. Sprinkle on top of casserole. Serve it up!

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