Tuesday, April 29, 2014

Tuna "Noodle" Casserole

 I entered my first cooking contest recently. No, I didn't win. That's ok. I did win, in a way, because I got to eat THIS. It was a tuna casserole contest and to put my own spin on the dish I decide to make this a Tuna "Noodle" Casserole. "Noodles" being Summer Squash!!!

1 large summer squash
2 cans tuna (I like Wild Planet)
1 onion
2 tomatoes
1 cup cheese, plus more to top
1/4 cup milk
breadcrumbs or grated Parmesan cheese
butter to cook onions, etc

I used a Turning Slicer to make the squash like ribbon noodles (ribbon noodles seem 'classic tuna casserole' to me), but you can prepare them however you like. First cook the onions in butter until tender. Next add milk and then the squash, tuna, and tomatoes and cook slightly (about five minutes). Toss in cheese and stir until thoroughly mixed. Pour everything into a casserole dish, add a little cheese and breadcrumbs (or leave these out and replace with grated Parmesan cheese if gluten-free) to the top, and place into a preheated 350 degree oven for about 20 minutes or until breadcrumbs are lightly browned. Fast and easy and oh so good.

Unfortunately while entering the contest I got distracted (I think someone yanked on my pants and asked for a snack) and I never mentioned that the reason I call this Tuna "Noodle" Casserole is because I replaced NOODLES with SQUASH. I typed out my ingredients and never mentioned squash NOODLES. Oh well. I know it will taste good however someone prepares the squash because our casserole dish was empty by the end of the night. Enjoy. 

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