I hope Marty's okay. He's probably on the subway and may not even know what's happening. Tornado watch, warning, drenching rain. The weatherman says he's never seen such a storm. I had to close all my windows, which face north. The storm is from the west so it's fairly odd. Just poured myself some rose from Provence. It's nice and dry, unlike the papers on my sill, and unlike Mateus that maybe you drank as a sophisticated young adult in the 70's. It's roasting in the apartment, but I hesitate to turn on the AC because I think it stopped raining.
Tonight we're having leftover tuna noodle casserole, a dish I haven't made in over 20 years due to kid restrictions. I had a yen for it over the weekend, and decided to make my own cream of mushroom soup, which I could never do before, but now, apologies to Warhol.
Half way through eating the casserole, I realized I'd left out a central ingredient of the dish--the tuna. Marty didn't notice it either. Marty claims he's adding a can tonight, but I'll have mine sans tuna. Canned tuna's not my favorite food. And who needs the mercury?
Here's my recipe. You can add tuna if you must:
Ingredients:
Mushroom cheese sauce. Whisk 2 tbsp. butter, 1 tbsp. flour in a saucepan with mushrooms. Add one cup of milk and 1 cup grated cheese of your choice. I used cheddar.
Mix until smooth.
1 pound bowtie or other pasta.
Sauteed zucchini or other veggies of your choice.
Assemble:
Butter a medium-sized casserole dish. Add sauce and veggies to cooked pasta. Top with melted butter, bread crumbs and tomato. Heat in a 350 oven for 30-40 minutes or until it makes noise. Marty topped his with french fried onion rings, which if you choose you can put on the casserole before baking.
Serves 4, More if you add tuna!
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1 comment:
I've made my own bechamel for tuna noodle casserole before so I'll have to try this. I'll also dig out your contact information from that email you sent and give you a call sometime soon.
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