Sunday, July 7, 2013

Pantry Raid Tuna Casserole

I found a show on Netflix once called Pantry Raid.  A chef showed up at people's houses and showed them how they could make a meal out of whatever they happened to have in the fridge and pantry.  It was fun to see what he would come up with.  When I returned home from my trip to RI, I didn't have a whole lot of food in the house, and I certainly didn't feel like grocery shopping after being in the car all day.  So I raided the pantry.  The fridge was pretty bare, since I always try to empty it out before I leave if I'm going to be gone for much more than 3-4 days.  So, my only choice for meat was tuna fish, since I always keep a couple cans of that in stock.  And I always have pasta as well, so I figured I could make some sort of a tuna casserole.  But of course, there was no milk or cream in my fridge.  (Well actually, there was, as it seems I forgot to dump them out before I left.  Neither was even remotely edible though.)  But it occurred to me that I probably had a can of cream of mushroom soup somewhere in my cupboards, so I searched until I found it.

Tuna Casserole, Pantry-Raid Style

3/4 box of elbow macaroni
1 large can of tuna
1/2 bag of frozen peas
shredded cheese
1 can cream of mushroom soup
water
1 tbsp butter
1/4 c flour

Cook the pasta.  While it is cooking, put the soup in a pot, and then add one can-ful of water.  Add the butter and flour.  When it is hot, add the cheese, stir well.  Add the peas to the pasta when you think it has a few minutes left to cook.  Add the tuna to the sauce.  Drain the pasta, then mix everything together.  Put it in a baking dish, sprinkle some more cheese on top, and bake at 375 until the top is browned (about 30 min).

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