Featured Food Storage or Pantry Items: Tuna Fish, instant ramen noodle packs, Cream of Mushroom Soup
I know what you are thinking: Another Tuna Fish Casserole recipe. Yep. But this one has an Asian twist and since I am always looking for some variety for my canned tuna, I thought this would be a great addition, especially if you keep those instant ramen packs in your pantry. I don't actually stock up on these. But they are so ridiculously cheap that even if you just use the noodles without the seasoning packet you are saving a bundle.
The family verdict on this recipe: First, I really liked it. It was lower fat than my standard tuna casserole and it had some crunchiness from the cashews and celery that I appreciated. My husband didn't love it (but he still liked it) because he is not an Asian noodle fan or a nuts in his casserole fan. My daughters liked it but they ate around the mushrooms. So, if you like all those things you may find this tuna casserole version a tasty change of pace.
TUNA AND CASHEW BAKE
From the One Pot Meals cookbook (which is good cookbook stuff, by the way)
3 cans of tuna fish, drained (the original recipe called for 2 cans)
1/2 Cup sliced mushrooms
1 Cup unsalted cashews
3 scallions or green onions trimmed and sliced
3 stalks celery, sliced
4 packages ramen noodles, flavor packet discarded Cooked according to package directions and drained.
1 can cream of mushroom soup
4 Tb water
1 Tb soy sauce
Preheat oven to 325 degrees. Place tuna in a bowl and break apart. Add mushrooms, cashes, onions, celery and 2/3 of the cooked noodles. Stir gently until fillings are distributed evenly in the noodles. Spoon mixture into casserole dish.
Pour soup into a separate bowl and add water and soy sauce. Stir to combine. Pour soup mixture over casserole. Top with the remaining noodles, sprinkle with pepper. Bake for 45 minutes.