Thursday, May 1, 2014

The Critical Mom's Budget Tuna Casserole

Nostalgic for Betty Crocker?  Or Betty Draper's cookbook?  This'll bring you right back, raise your cholesterol along with your nostalgia, but not break the bank.  You'll need two 5-oz. cans of tuna (remember when they were 7-oz?  Well, you can always cheat and add another).  7 oz. is around 200 grams of canned tuna, Europeans.

So drain those, and set aside.

Slice and boil some potatoes--at least a cup, but more if you like.  They shouldn't be squishy--just soft.

While those are boiling, get out your large frying pan and some olive oil (if you use plant or corn oil, I won't tell) and chop into it the following:

Two yellow peppers (or green, or red, if that's all you have)

One small zucchini

One red onion

A cup of frozen peas.

Sautée all until they look nicely done.  Haul out a big baking pan.  Drain the potatoes and pour them in.  Add the veggies.  Stir all.  Add tuna and mix in.

Crack two eggs into  a big bowl, beat them with a whisk, and add two small containers of cream.  Beat a little more.  Yes, heavy cream, the kind with massive amounts of fat. 

Stir all into the potato-veggie-tuna mix.

Now, chop up several slices of Gouda and add.  Or if you've only got Cheddar or Gorgonzola, that'll do, too.  Or a soft Danish cheese. Something yellow.  The Gorgonzola may not appeal to children, but it will taste good.

 Mix all.

Grate a big chunk of Parmesan over the whole shabang.  Toss on a little garlic salt.  Bake for an hour at about 190ºc or 375ºf.  You can put on the whirling heat at the very end for a few minutes if you like. 

Remove from oven and serve with chilled white wine or a good red.  Salad on the side is nice, too. 

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