GRANDMA OLA'S TUNA SPAGHETTI CASSEROLE
This is the only tuna casserole I like. It is an old fashioned dish, but I hope you like it as much as I do. As with many recipes of my grandmother's era, the directions given for this one are sketchy and consist of "Cook" a list of ingredients, "Meanwhile: mix together" another list of ingredients, then "Pour into the cooked...
Provided by Maureen Martin
Categories Casseroles
Time 20m
Number Of Ingredients 12
Steps:
- 1. Put 3 c water in a 2 quart pan and bring to boil. Add dash of garlic powder and 1 cup "spaghetti" (my mom always used elbow macaroni). Stir and cook on medium high to al dente, about 7 minutes (check package directions). Drain, return to pan, cover and set aside.
- 2. While pasta cooks, in a small bowl, mix 1/2 cup cold milk with 2 tablespoons cornstarch. Set aside.
- 3. In a medium bowl combine 2 beaten eggs, tuna (instructions do not say to drain it, but I think Mom did), cream of mushroom soup, salt (Mom usually omitted this), tablespoon of chopped onion (or more), 1/4 teaspoon celery leaf powder (or more), 1/2 teaspoon French's mustard (you can guess where Grandma probably got this recipe), milk & cornstarch mixture (stir just before adding). Stir well.
- 4. Grandma's original instructions: "Pour into the cooked spaghetti & stir. Cook over low heat to thicken. Stir a little." 0;-) (You will probably need to cook the mixture over low heat at least 5 minutes to make sure the eggs and cornstarch are done. Remember however, all stoves are different, so watch the mixture closely; you'll be able to tell when it's ready because the consistency will suddenly be thick/viscous. It's done then. Remove from heat and serve immediately. (Do not over cook as this will break down the cornstarch.)
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