Tuna Hotdish: “The Purgatory of Food”
Feeling sentimental for the midwest, (where I spent many of my formative years), I mistakenly thought it would be a good idea to make tuna noodle casserole, aka “tuna hotdish.”
The recipe came out perfectly, and it tasted exactly as I remembered, which is to say, it tasted not good. We sat biting it in silence until we both unanimously decided that it was dreadful.
“But what are we going to do with it?”
“We could give it away.”
“That would be cruel.”
Instead, we opted for a peanut butter and jelly sandwich and pasta. As such, I will not be posting the recipe for this travesty. From the subtle mushroom flavor to the revoltingly chewy bits of mushroom interspersed with the far too fragrant tuna and the brownish green peas, it’s painfully bland. Painfully not good.
2 Comments »
This comment perplexes me for three reasons:
1. The conclusion of the article is that tuna hotdish, in any form, is too horrible to contemplate, and therefore, we will never make it again. NEVER. MAKE IT. AGAIN.
2. The entry was posted over a year ago.
3. You actually told me this exact comment a year or so ago when you read the entry the first time.
It’s not that it bothers me, I just find it funny that you were rereading my blog and felt compelled to leave that comment.
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Tuna hot dish updated:
Start with Annie’s Mac n Cheese. Add a can of tuna. Enjoy. Tuna noodle casserole works if you lose the mushroom soup and substitute cheese sauce. Not that this will EVER be gourmet. But it’s fast (if you start with Annie’s microwave mac n cheese), filling, and nice with a green salad. Love you.