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Top 4 Mexican-inspired Recipes
In the mood for some Mexican-inspired dishes? Try these wonderful slow cooker favorites!
Messing with a Classic
- January 4, 2013
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Mention tuna-noodle casserole, and you’ll find that just about everyone has something to say about it. For many of us, it was standard fare at the family dinner table. A can of cream of mushroom soup, a can of tuna, a can of peas, a bag of noodles, and voila! The All-American Casserole.
We may laugh about all the cans involved, dismiss it as “oh-so-1950s,” and poke fun at its pale, bland appearance (thank goodness for the peas!). Still, deep down inside, all that ridicule feels a little dishonest—kind of like making fun of an eccentric relative we’re all secretly very fond of.
Then there’s writer Ellen Brown, founding food editor of USA Today, who’s ventured to give the much-loved hot dish a makeover. Her version begins with a homemade white sauce instead of the canned soup. Add dried porcini mushrooms, mozzarella cheese, fresh thyme, and “a significant amount” of sautéed onions and celery. Top with crushed kettle-cooked potato chips.
Well, well. It all sounds very tasty. But is it tuna noodle casserole? What do you think? Do you have a favorite tuna casserole “upgrade?” Or do you choose to let the classic recipe well enough alone?
This sounds great! I need to find another veggie..maybe broccoli instead of peas(dd won’t touch anything with peas in it!).
I’ve always made it with corn! My mother added onions to EVERYTHING!
I made our last tuna noodle with Kluski noodles. It made a huge difference! And I always add cheese to it.
I always added a cup of grated cheese to mine plus finely cut up onion. Celery sounds good but I have not used it. May have to try that. I remember people putting the potato chips on it but I never did that. Sounds good though.
I have a recipe that calls for peas AND CARROTS, sauteed onions, and instead of the cream of mushrooms soup, uses clam chowder. It’s interesting and quite tasty. And yes, it also calls for as much cheese as you want.
My DIL cooks her noodles and instead of using soup, she adds Miracle Whip Salad Dressing. She then will add the peas. When she makes and I am around to eat, she then pulls a bowl out of the pot and then adds the peas, as I can not stand peas. Yet she will not use another veggie. She was taught to use peas so she does.
I use French’s French Fried Onions on top of mine. Adds more flavor along with the crunch!
I make it similar to the recipe on here, onion is good in it too.
I use peas and carrots in my casserole and also add cheese, then top with crushed up potato chips before I put it in the oven. YUM!
Peas, muschrooms, green peppers, egg noodles, cream of mushroom soup, can of diced tomatoes, 1/2 can French’s fried onions mixed and the other 1/2 on top. Sometimes some garlic too