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my go-to formula

whenever i’m pressed for time to put food on the table my go-to recipe is grace’s tuna casserole.  i acquired the recipe back in college when grace and i were living together in irvine.  i have used the recipe so much that when i am missing ingredients i know what i can substitute or do without.  in my head, the tuna casserole recipe is no longer a recipe but more of a casserole method.

it’s now my go-to formula because i know i always have the ingredients to put together a tuna casserole in my pantry and ‘fridge.  it very forgiving and nearly fail-proof (unless maybe you only have half the ingredients).  and i usually make 2 casserole dishes from the following ingredients (so divvy everything in a half).

  • boil 1 lb. pasta (such as macaroni or shell)
  • 4-6 (4 oz) cans of tuna
  • add two of three: 1 cup sour cream, 1 cup mayonnaise, or 2 (12 oz) can of cream of mushroom (you can also add all three, but i find it a bit too rich and creamy for my taste.)
  • 1 cup chopped celery
  • 1 cup chopped tuna
  • optional: 1/2 cup mustard (i like dijon), 1 cup shredded cheese

mix everything together and divvy everything into two 9 x 13 casserole dishes.

cover dishes with aluminum foil, bake at 350F for 20-30 minutes.  bon appetite!


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