You can always trust
a fat chick to know what she's doing in the kitchen. Today I'm sharing
a family recipe for tuna casserole. Unlike probably every other tuna casserole
you've ever had this one doesn't taste like cardboard and it's very easy.
It also reheats fantastically well.
The imperial measurements
are rough estimates only, but it's not industrial chemistry so don't worry
too much. It's all a matter of personal taste.
A can opener (get a good one if you're coming with me on this gastronomical
journey 'cause you'll need it)
A casserole dish that can hold at least 1.5 litres (3 pints)
Small frying pan (any kind of stove-top pot will do)
A 400g (14 oz) can of tuna
A 440ml (14 fl oz) can of cream of asparagus soup
125ml (small can, 4 fl oz) evaporated milk
1 cup of rice (long or medium grain)
1 small onion
Grated tasty cheese (between half a cup and the whole bag, depending on
Large bag of potato crisps (plain salted are best, but chicken flavour
works well too)
Turn the oven on to 180C (350F).
Next, cook the rice according to the directions on the pack, and drain.
While the rice is cooking, chop up the onion. (If you hate chopping onion
you can buy it pre-chopped and frozen at most supermarkets. Use about
a handful, or 4 tablespoons if, unlike me, you practice slavish orthodoxy
in the kitchen.)
Cook the onion in a little butter or oil (about a tablespoon) until it's
translucent. If you like more 'bite', just brown it a bit. Open all the
cans and mix the rice, the onion, the cheese and the contents of the cans
together in the casserole dish.
Crush up some of the potato crisps and scatter them on top. Eat the rest
of the bag.
Cook for 30 minutes and serve to rapturous
La Tessla Belladonna