If you're dedicated to not eating fast food and take-out, and you cook most of your meals, then you probably know what it's like to come home after a long day and look in the cabinets and say, "What in the world am I gonna make tonight?" It's one of those nights where all planning has escaped us and we're left, tempted to just call in something when that little voice says "NO!" So you start sifting through all of the ingredients, trying to put a picture together of what dinner is going to consist of...yeah this looks good, that might work, don't want that really, ooooooh yeah I could do that! That is what is going through your mind as you concoct the masterpiece that you will either regret later, or say dang, that was truly awesome. Truly awesome is what happened the night Mandy and I were like - hell what about green beans and maybe ummmm Tuna, and well....you get the picture. This one came out so slammin' that I'm pretty sure Mandy said it was her favorite at that time (now it's the soup I just posted). I have finally gotten around to making it again with a few tweaks...so here it is, a true throw it together treasure...tuna casserole with homemade cream of mushroom and green beans!! That's a mouthful that you won't regret. You will need...
Ingredients:
24 oz. canned wild tuna - light or dark - I use dark
1 qt. jar green beans - mine were from my garden this past summer - equivalent canned or frozen is fine
3 cups homemade cream of mushroom or equivalent, but you will be hard pressed to find one that doesn't have 25 other stupid ingredients in it - MAKE YOUR OWN!! I will include that recipe at the end.
1.5 cups fresh mushrooms
1/2 cup sour cream
1.5 cups shredded grass fed cheddar cheese and extra for top of casserole
2 eggs beaten well
Salt and cayenne pepper
Butter to grease pan
Alright, first thing is first - saute the fresh mushrooms in a tad of butter or high quality olive oil. Preheat the oven to 350. Go ahead and grease your 9x13 inch pan because we're just gonna use that to mix all of our stuff up in. While the shrooms are a goin' put your tuna, green beans, shroom cream, sour cream, cheese, and eggs with about a teaspoon or two of salt and a teaspoon of cayenne all up in the pan and mix it all together really well. When the shrooms are finished (slightly soft and brown) throw them up in the mix too. Grate some fresh cheddar all over the top of the heap and pat it down lightly so that it becomes more of a part of the casserole itself rather than an airy mess of cheese that will readily burn. Guess what...that's it - just throw it in the oven for about 45 minutes at 350 and you have the almighty tuna, green bean, shroom cream casserole - Enjoy!!
To make homemade cream of mushroom, you will need two large packs of mushrooms. I used some white ones and some baby bellas. You will also need one white onion, butter and milk. We use organic butter and raw milk. Get a sauce pan hot with a little bit of butter, chop the mushrooms and onion up roughly and throw them in the pan and saute them until soft. Add about 2 tbsp butter and a cup of milk after the shrooms and onion are soft. Add a couple of pinches of salt and let this mixture simmer and thicken. When the milk is slightly browned and bubbling, you can take the mixture and put it in a food processor either all at once or bits at a time. You just want to give it a couple of cranks to make a chunky paste. After the mixture is processed, put it all back in the pan and let it simmer for 30 minutes to an hour. I made mine the night before and refrigerated it - but it's fine to use it right then. Don't forget to do your taste test...cream of mushroom is great by itself!!
As always, gluten free
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