||[May. 3rd, 2011|09:26 pm]
Just before Charlotte came home, I had a few days to do prep work around the house. One of the things I did was bake a roasting pan full of tuna noodle casserole. Cut into squares and frozen in storage containers, these become easy meals for those days/nights when we're tired, didn't get much sleep, and just need "one food unit". Pop in the microwave and they're ready in two minutes.|
There's something odd but also obsessive-pleasing about seeing your food neatly stacked like that. (Ever seen rats hoard their lab blocks in little piles?)
Dead simple casserole that I've been making since college. In case you're curious, ingredients are:
- rotini pasta
- canned tuna, fully drained
- frozen peas
- shredded Tillamook cheddar (LOTS)
- shredded jack (half as much as of the cheddar)
- breadcrumbs (for a thin layer on top)
- spices (in decreasing amounts): salt, celery seed, oregano, paprika, garlic powder, thyme, sage, onion powder
That's exactly the sort of thing I like to keep on hand in my freezer. I'm tempted to try making it (haven't had tuna casserole in years), but what sort of cooking time and temperature should one use?
It's flexible, since the tuna is pre-cooked and you boil the pasta before assembling. So I'd say any time after the cheese has properly melted is "done". I think I tend to do something like 300˚F for 30-45 min, followed by a brief pass under the broiler to color the top.