GREAT ! I LOVE THAT THIS LINK TAKES YOU DIRECTLY TO ONLY THIS RECIPES INGREDIENTS ! THANKS !

Show us how to make tuna noodle lobster sauerkraut chow mein burritos.

As far as baked dishes go, tuna noodle casserole reigns supreme over mac and cheese. Because mac and cheese shouldn't be baked. Oh yeah, I went there. If you make mac and cheese from the box mix, you get something you can easily eat by digging into it with a fork or spoon and shoveling it into your mouth. Get it from the deli section of the grocery store, from the refrigerated section of the grocery store, from KFC, from Boston Market, and same story: put fork or spoon into the thing, take fork or spoon out of the thing, put it in your mouth. And then there's the "home baked" version. How do you eat that? You take your fork or spoon, turn it sideways, and use it to sort of pinch/cut a section of the mac and cheese so it separates from the mass and then you can eat it. And it will have a snappy chew from the hardened cheese and the edge-dried pasta. It often costs more to make something at home. And it certainly takes more time. Why would someone invest all that time and money into making something that is _worse_ than the cheaper, faster thing? I _hate_ the phrase "molecular gastronomy". Two hundred years ago, baking powder would have been considered "molecular gastronomy". Same with active dry yeast, so let's drop the labels. Trisodium citrate. It's cheap and you can get it on the internet. You dissolve a little bit in a small amount of liquid, you gently melt your favorite cheese into it, and wham: shiny, gooey, non-mealy "nacho" style cheese sauce, but instead of being made in a lab, it's literally just your favorite cheese in a mac-and-cheese-friendly consistency. You just can't get that kind of performance from a bechamel sauce. The bechamel approach still has its merits, though. The trisodium citrate approach is glossy, smooth, and a joy to eat, but it flows. It's doesn't "stack". It doesn't have structure. If you cook up some broccoli, cauliflower, asparagus, etc. and spoon the shiny nacho concoction over it, it will be a pool _under_ the food by the time it reaches your guests, even if you make a relatively thick sauce. A bechamel based sauce stacks. If you need something to sit on top of the food, you can't beat the classic approach. On that note, you have to be careful in your selection of pasta for the trisodium citrate. You need something that can hold onto it with capillary action. Rotini or traditional-sized little macaroni are a good idea. They have enough surfaces close to other surfaces to hold onto a flowy cheese sauce. If you try do to this with large macaroni, or any other large tube like penne, rigatoni, or ziti, you're going to have a plate of naked pasta floating on a viscous pool of cheese sauce.

@@jbtechcon7434 once you give those ingredients a tumble, your stomach is ready to rumble.

This recipe is the best! Absolutely delicious!

that is the sweetest story ever. ❤️

OUTSTANDING. I would suggest you guys Also check out “ Cooking With The Blues “ . “ Daddy Jack “ is nowhere near As polished but gosh I have learned alot. “ Happy Cooking “ ( Jaque Pepin’s phrase )

Awesome! 🌹🌏💪🏽

i’m right there with you, I love Chef John

This is the nicest KZfaq comment I've ever read 🥺

I do the same!

Why the need to even thaw the peas? Don't they thaw and cook with the casserole?

Yeah that's a great idea. I've done that sometimes too. What else I've done, is throw the peas in with the pasta at the last minute of cooking.

thank you for sharing that tip!

iWinnedAgain I tried thawing the frozen peas and very little water drained off of them.

A hundred and seventy-five upvotes... :D

Haha heck yeah !

Literally lol 🤣

Hell yeah that's what I have in my cabinet 😂😂🤣😁😁

Marc Andersen 😆😆😆😆🚽 🧻

Having these 3 ingredients foods as “staples” in your food pantry isn’t hoarding. People buying some extra food for themselves and their families for emergencies are intelligent as h3ll, because they are thinking ahead in case food ends up limited again in stores. All it takes is buying an extra bag of rice, noodles, peanut butter, etc, whenever you food shop. Just buy an extra bag of shelf stable foods monthly whenever you buy one in the store. Now toilet 🚽 🧻, paper towels, hand sanitizer, are the perfect examples of hoarding, because you do have other options if these aren’t available. The only problem with commercial hand sanitizer is the ingredients are toxic/very drying. By making your own sanitizer with Aloe Vera, Witch Hazel/91% alcohol/drops of essential oils, you have the same equivalent as regular sanitizer, but naturally healthier, limited ingredients. Moreover, America will forever be known as the “toilet paper capital” of the world by most people because of all the articles published by the media for these during this 🗺 event.

@@constitutionalrepublic1966 People keeping a small supply for 1-2 weeks of autonomy, consisting of regularly used non-perishables which are continuously used and restocked (first in, first out) even BEFORE this event started are smart. Others trying to stock up on a year's supply of canned good in last minute are generic hoarders and contributing to the non-availability of certain goods. In Switzerland, shelves with non-perishables were empty even if there was neither a shortage nor a lockdown, but because staff could not keep up with restocking as fast as shelves were emptied. It was absolute madness. Now that we're slowly getting back to normal, those once highly sought after items like flour, sugar, toilet paper and canned beans are on sale with significant reductions. I consider hand sanitizer and toilet paper as easily replaceable by soap and water. In fact, soap and water is even more effective at destroying CoV than hand sanitizer.

You were Catholic too?

Aren't you fancy?

@@epistte : I 'm not Catholic and we used to eat this, too! But my mum made it with cream of celery / cream of mushroom soup. It was still tasty!

@@faithsrvtrip8768 I was Catholic and I mom used cream of mushroom soup. I have made my own with a roux, sour cream and sauteed mushrooms before.

That’s called a food glow up lmaoo but same !&

Yep. Same here. We just had this a week ago Tuesday. Always a big hit, especially with Hubs and small boys. :-)

I never heard of it. What’s “tuna?”

@@keithwilson6060 lolwhat

Chris Traeger?

Keith Wilson you take one piano...

Sounds like our Governor right now...

@@warmwoolsoxgood4559 Everyone's governor...

We need this on a Tshirt

Hopefully he was talking about the peas!

Tokyo agrees

LOL

My man and I on vacation in the Keys sitting in our recliners watching the sun set. I say I'm imagining two big bucksome men gently fanning me with palm leaves. He says "Am I anywhere in this fantasy of yours?" I say "Yes you are and your naked." he leans in "Oh yeah?" I add "And you are doing the dishes!" He throws his towel at me. I say laughingly "But it's so sexy!"

you are such a romantic!

mjennuferromeo That's like the old joke. . . . A man sits down at the diner counter at breakfast time. The waitress takes his order, " I want my eggs hard, my bacon under cooked, my toast burned then scraped and my coffee lukewarm." The waitress asks the guy why he could possibly want his breakfast this way. He says, Because I'm away from home AND I MISS MY WIFE." padump pump!!

great story....been there... still funny when it happens to someone else

Just made this it was a total hit, replaced peas with corn and used panko and pecorino romano, added a bit of jalapeño for heat .

Awesome comment! This is so me in this crazy 2020!

@@ppapisimo And invented a whole new dish.

I'm sorry, that's no diet that's a bulking phase Edit- I understand now that this is simply a joke and I have been r/wooshed

Ooh, wild mushrooms, and duck instead of tuna. Ideas!

Ooooh, yummm!

Yeah mushrooms are a must.

I add in red bell pepper for the color and flavor as well as mushrooms

kzfaq.info/get/bejne/ad2IgaxzxqrIcmw.html Mutton patties RAMADAN SPECIAL FROM🇮🇳

I’d like to know if you got your taste back for it? Forty years not eating something is some real conviction!

'Tuna crack' is apt. There is no self control whatsoever when this dish is around.😉

This a great recipe. I really enjoyed it!

@@charleyb8423 I like this tuna casserole recipe and I bet Gouda would make a really good upgrade for the cheese!

@Warrior Son HA HA HAHA HAH!!!!!!! 😄😄😄😄😄

It's mr. Kotter's fault

I understand - people can even mess up simple things. So they've only had bad casserole.

Ya, canned soup bleah.

I got so tired of eating this... I did not do it to my children... What is funny is... They are doing it to thiers....

This gave me a chuckle because “noona” in Korean means “older sister” to younger males, so “Tuna Noona Casserole” is like saying “older sister’s tuna casserole” which is kinda cute xD

That's adorable!

lol

Claudia, yum! Someday when your home smoked-tuna is all gone, try canned albacore with smoked gouda or cheddar. 🐟😅

You get a thumbs up for proper use and spelling of "lo and behold".

Was it good?

What is a girlfriend?

Please stop using the word "literally" unless the very rare case comes up when it's correct to use.

@@mkpetersen1607 It's great but you can substitute any kind of pantry noodle and cheese in a pinch. It's basically a cheese and mac with tuna and peas. You could also substitutes the peas with broccoli or whatever you have. Covid-19 has made my menu really interesting because of the quarantine a and my budget!

"actually"

WOW! Savory. Cool, thanks.

R.I.P.

The 12 ounce can of tuna drained and lightly broken up with a fork. would work best for me. The brand that tasted best to me was Chicken of the Sea but that could change. The other big brand didn’t taste good but it could have been an off batch. And treat your kitty to the juice. Heck maybe combine the juice with milk adjusted accordingly and put it in the roux. . We never used to make it with cheese though. Everything these days seems to require grated Parmesan.

Careful though, it could upset your delicate valve.

lmao

@@bridgetosomewhere8635 parm is gross

The Kirkland brand (Costco) is a 7 oz can so my old tuna recipes from the 70’s work fine again. The big brands have shrunk their cans down to 5 oz over the years which messed up a lot of recipes.

Just run a few laps around the grocery store parking lot and you'll be good to go!

@Log Splitta I was giving a compliment. Telling a chef that his food is making you gain weight, is a tounge in cheek comment that their food is actually so good, that one cant stop eating it.

Thank you for the blessings!😇

oooh, maybe half olives and half peas?

dont think they had this luxury in the first war, but maybe in te second. Either war, this should have been delicious

*vietnam flashbacks

kzfaq.info/get/bejne/ad2IgaxzxqrIcmw.html Mutton patties RAMADAN SPECIAL FROM🇮🇳

The last thing I'd want in any of the wars is a tuna casserole, especially if I'm out on the battlefield

Going to add the celery, thanks!

Ya mucky devil. There's no need for that on a family site....

I put my beer down to watch this also.

@@baldieman64 fork lifted from plate to mouth Or are you kidding???

I just tried tuna-t answer your comment, but it was meant to pea

😂😂😂

Dad, please stahp!

BA-dum-dum.

Susan Oppat ha! That’s what I was gonna say. Ba-dum-tis!

Perfect. 🖤

No... This has made the Tuna commit suicide by drowning themselves in their own oceans... LOOOOOL! xD

No such thing as a great cooker. We all learn by trying. If you can do this there are many other things you can do. Find recipes like this that you are comfortable with and you will be amazed at how much you progress. Don't be discouraged by things that don't turn out perfectly.

Toucans are good, but spotted owl, now that's where it's at...

@@drwgisblaidd2650 lol

That's as good an excuse as any from an alcoholic.

Two small glasses of red wine per day is actually healthier than no alcohol per day. Keeps arteries from plugging up with plaque. No shit!!!

I've been on the alcohol diet since 1996

Ha! Good one!

but fish rejoiced ! ; ]

🤣

LOL 👍💙

😹

Sounds delicious. Thanks for the variation!

Same

When they eat the leftovers the next day THAT'S SUCCESS!!

😂😂

You are the Camilla Parker Bowles of your casseroles!

@@donlapham1265 Woah!!!!

Always love the theatre references, Chef - it's nice that you throw a crust of bread to your senior subscribers every now and then.

@@donlapham1265 Some appreciation for the Duchess, I see you! :D

@Carpe Diem HaHa. I am with your son. Something about mushrooms just really grosses me out. However, this recipe turned out really well! I was quite happy with the results. I will be keeping this recipe! My husband liked it quite a bit as well. For what it's worth, my husband hates mushrooms also and that goes back to his mother forcing him to eat cream of mushroom soup for his dinner, which then made him throw up. . He does however like peas, but not green beans. I love green beans but hate peas.My parents used to force me to eat them as well as cooked egg yolks. I am talking sitting at the table for hours until I did, so to this day I do not eat mushrooms, peas or hard cooked egg yolks. I know, I am very weird but sometimes those childhood experiences stay with you. LOL!!!!!

Funny I just made it too

I've had the ingredients in my kitchen and now am glad I haven't made it yet!

I always top my mac and cheese with fried onions!

How does this comment make any sense?

@@shibaimtiaz7695 he's smokin weed

Huh. I put dill in tuna salad. Never thought to put it in tuna casserole. I'm going to try that!

I almost did basil but i chickened out

So might RoTel, but this is a kids-inclusive menu, and kids and some adults can't handle heat. You can doctor it to your own taste.