Sunday, January 31, 2010
In search of a casserole that would satisfy his matured palette, I brought out my Jean Pare "Main Courses" cookbook:
(I'll write it as it appears in the book but I did double everything for lunches)
7oz (1 tin) flaked tuna, drained
1/2cup long grain rice
1/2cup chopped onion (I felt creative and used half chopped onion, half celery)
1 egg, fork beaten
10oz condensed cream of mushroom soup
Mix first 6 ingredients together in bowl. Shape into about 14 balls. Place in 9x9inch greased baking dish.
Stir soup and water together well. Pour over balls. Cover. Bake in 350F for about 1 hour until rice is cooked.
To go with this meal, I made some individual salads. One thing I've been using lately in salads is sunflower seeds. You just need a little sprinkle and it adds a nice crunch.
MY REVIEW: This was very good and VERY easy. The only thing I would do different is really drain the tuna. It wasn't a huge deal but I had to squeeze my porcupines like a sponge to get them to stick before putting them in the baking dish.
JASON'S REVIEW: The tuna balls were hearty and I couldn't think of a better meal to load up on protein and satiate my craving for amazing culinary creations (I declined his first review due to repetition and he came up with this one. Impressive!).