Tuna Glop Vindication!
Lo and behold, imagine my surprise when I took out a box of macaroni and cheese with which to make tuna glop for lunch... and found the recipe for tuna glop on the side! Well, technically it said "Tuna Dinner," and I have seen "Tuna Casserole" as well. But they don't know the correct title for this recipe is Tuna Glop. I know this for certain because it's what my dad says it's called. ;-) So for all those exes and friends who said my tuna glop was gross... ha! Of course, the recipe on the box differs slightly from mine, which is:
1 box macaroni & cheese
1 can Campbell's mushroom soup (because everything needs a soup ingredient; I mean, look at the title of my blog)
1 can tuna
1 small can of mushrooms
Some extra noodles (just "some," I don't believe in cooking measurements)
Some frozen peas (see above)
Dash of milk
Extra cheese (cheddar is nice but others are OK too)
Yum... I'm hungry already!
"If I had a million dollars, we wouldn't have to eat Kraft Dinner
But we would"
- Barenaked Ladies
5 comments:
NO WAY!! Becky made Tuna Caserole the other day!! It's in the fridge and it's leftovers! I told her about Tuna Glop. I didn't like it very much, but hers doesn't have too many mushrooms. Eew...Funny.
the ingredient which you left out is the liberal splash of dry sherry. yd doesn't like cooking sherry. this is also the ingredient that gives french onion soup and chinese-ish stir fry recipes their special flavor. also used when roasting chicken. of course, sherry in your kitchen might not last long enough to get into actual recipes.
"Tuna glop"! I love it! I have some recipes that require soup cans, too. One I like is for something called yumzetti. My grandmother always made it, and I loved it. Such comfort food. Since you shared a recipe, I'll share one. :-)
Caryn
Yumzetti
Note: I highly recommend making sure one or both cans of soup is low sodium, or it ends up tasting pretty salty, although you may prefer a higher sodium content. I also prefer to use ground turkey instead of beef; with all the other ingredients, it's impossible to tell the difference in taste.
1 lb ground beef or ground turkey
1 (10-12 ounce) can cream of celery soup
1 (10-12 ounce) can cream of mushroom soup
1 (10-12 ounce) can tomato paste
1/2 lb wide egg noodles
6-10 slices Velveeta cheese or American cheese (to taste)
6-10 servings
1 hour 10 minutes 15 mins prep
1. Preheat oven to 350 degrees.
2. Grease 13”x9” baking pan.
3. Cook noodles until tender, as per directions on package. (Usually 6-8 minutes.) Drain.
4. While noodles are cooking, brown ground beef/turkey.
5. In a separate (large!) bowl, mix together soups and tomato paste. Stir in browned meat, then prepared noodles. Mixture will be thick.
6. Dump the contents of the bowl into baking pan and smooth with spatula.
7. Layer cheese squares over casserole.
8. Cover pan with aluminum foil.
9. Bake at 350 degrees for 45 minutes, then remove foil and continue baking for 5-10 minutes, until more golden.
Ooh yum, I'll have to try that one! I love a good soup casserole. Heh... I love a good sodium content too. ;-)
LOL! Hope you like it. Sorry the comment ended up being so long. :-) Oh, and the recipe works well left over, too. It makes a rather dense casserole, so there should be plenty for several meals.
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