The Thanksgiving Onslaught

The Thanksgiving Onslaught

Ah, so it begins…
Monday marks the start of all-day kitchen relays getting ready for that all important food gluttony holiday. You’re psyched, you’ve run sample meals and test recipes, you’ve practiced operating on limited sleep for months to get you conditioned.

But, now you have a dilemma…. what are you going to feed the miniature humans and the significant other species while you are channeling your inner Food Network genie?

I have two words for you, my burgeoning chef.

Tuna Casserole.

Don’t turn your nose up. It’s fast, tasty, filling, and easy….
did I mention easy?
Buck up, Buttercup. The fam can eat something a little less creative for the next couple of days. Whip up a batch and get on with the extravaganza.

Tuna Casserole
Serves 8
Ingredients
2 Cans Albacore Tuna in Oil – Drained
2 Cups Dry Macaroni
2 Eggs
1/2 Cup Chopped Onions
1/2 Cup Chopped Celery
1/2 Cup Chopped Mushrooms
2 Strips Thick Cut Bacon – Chopped
2 Cups Milk
2 Tablespoons Oil
2 Tablespoons Flour
1 Cup Bread Crumbs
2 Tablespoons Butter (or Butter Substitute)
1 Teaspoon Thyme
1 Tablespoon Parsley – Chopped
1 Teaspoon Salt (If you are using lactose -free milk, use 2 Teaspoons)
1 Teaspoon Fresh Ground Black Pepper
1 Large Sauce Pan
1 Medium Skillet
1 Large mixing Bowl
1 Casserole Dish

  • Preheat oven to 350
  • On high heat, place water in the pot, the macaroni and the 2 eggs (whole… in the shell) – bring to a boil
  • Boil for 12 minutes – Drain
  • In the skillet, saute the bacon until crispy, drain – retaining the fat
  • Add the celery, onions and mushrooms to the skillet and saute until translucent – set aside
  • Drain and cool down the pasta
  • Peel and crush the eggs and mix with the pasta in the bowl
  • Add the bacon and vegetables to the bowl
  • Add the spices to the bowl
  • Open the tuna cans, drain and add to the mixing bowl (do not rinse the tuna)
  • Place the pasta pot back on the stove on medium high heat
  • Add the oil and flour and heat until bubbling
  • Add the milk and stir until it begins to thicken
  • Add to the mixing bowl and stir to combine well
  • Add the breadcrumbs to the skillet with the butter and heat until melted and coated
  • Pour the mixture into the casserole dish and top with bread crumbs
  • Bake uncovered for 35 minutes
  • Serve whenever….   its pretty good cold, too.

6 thoughts on “The Thanksgiving Onslaught

  1. Hi, Toby. It is actually a bit of a relief to see tuna casserole instead of Thanksgiving-related items! And not just because I now celebrate Canadian Thanksgiving (October, coinciding with Columbus Day)….The dish looks much more sophisticated than the canned soup/bean versions of the past. Good for you!Thanks,Dan

  2. And I notice that you have the pear with mayo on a lettuce leaf for the salad. Where is the grated cheddar cheese? 🙂 Comfort food… mmmmmmmmmm.

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