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The Ultimate Recession Food
Almost Classic Tuna Noodle Casserole
While a “real” classic tuna noodle uses canned peas, I prefer frozen sweet peas that go in right before baking.
Serves 5-6
Ingredients
12 ounces large egg noodles
1 (10.75 oz.) can cream of mushroom soup
2 (6 oz.) cans white albacore tuna
1 large white onion, chopped
16 oz. frozen sweet peas (preferably Cascadian Farm)
Salt and pepper
2 cups French-fried onions or a few handfuls of potato chips
Directions
Preheat oven to 375°F.
Parboil the noodles just under al dente, drain, and set aside.
In a large mixing bowl combine the soup, noodles, onion, tuna, peas, and salt and pepper to taste. Transfer to a 2 ½- to 3-qt. casserole dish. Bake, uncovered for 35-40 minutes or until bubbling. Remove and add the crunchy topping of your choice.
Bake uncovered for an additional 10 minutes.
Let stand 5 minutes before serving.
John Talks Joe
Lloyd Grove is editor at large for The Daily Beast. He is also a frequent contributor to New York magazine and was a contributing editor for Condé Nast Portfolio. He wrote a gossip column for the New York Daily News from 2003 to 2006. Prior to that, he wrote the Reliable Source column for the Washington Post, where he spent 23 years covering politics, the media, and other subjects.
Why America Must Learn to Bow
Martin Jacques is the cofounder of the UK think tank Demos, writes a regular column for The Guardian, and is a visiting research fellow at the London School of Economics Asia Research Centre. His new book, When China Rules the World, is available now.
Going Rogue: The Index
Christopher Buckley's books include Supreme Courtship, The White House Mess, Thank You for Smoking, Little Green Men, and Florence of Arabia. He was chief speechwriter for Vice President George H.W. Bush, and is editor-at-large of ForbesLife magazine. His new book is Losing Mum and Pup, a memoir. Buckley's Daily Beast column is the winner of an Online Journalism Award in the category of Online Commentary.
In the UK people are turning more to haggis as times get tight http://www.independent.co.uk/life-style/health-and-wellbeing/health-news/in troducing-the-national-dish-of-sassenachs-1055689.html not much of an idea for vegetarians out there though
I find it so weird that people are anti-casserole.They are really good! Isn't the idea partly that they are cheap? I find these articles I have been seeing lately where people are saying casseroles are back and then giving us recipes that have ingredients that cost $20 or more kind of silly. I can make a good casserole for under $10. If I am needing to spend more than that, I might as well make something else!
Also, what's up with the boyfriend being embarrassed she brought a casserole? Get a life!
Like Midwesterners (to whom so many of us relate), we Brits have never given up on casseroles. And even after 27 years in the US, as a poorly paid freelance writer, I still make them weekly: cauliflower or broccoli cheese, shepherd's pie, ground buffalo chili, you name it, using cheap but natural/organic ingredients. The best inexpensive, hot, and lasting one-dish meals in the world. Why would anyone even think of querying such logical food choices, especially in this economy? Great little piece, Emily. Daily Beast should do more of these shoestring budget pieces as a column.
Yum, love cheap food! There is something really comforting about it.
a $20 casserole? Seriously? I love one pot food with an unholy enthusiasm, always have, but with 20 bucks I could also do 4 classy courses for a family of 6. Show me a 5 dollar casserole that feeds 8, tastes good and still has leftovers and I'll be impressed.
THERE IS NO TILDE IN HABANERO!
And, they are sold in the orange-red state, not green, in the super mercado.
a 5 dollar casserole that feeds 8? Dunno what the grocery prices are like where braindouche lives but unless you're shopping at the dollar store and are prepared to have a mushy all-canned-items flavorless casserole, food costs more than that.
Anyhow I loved this column. The last recipe looks freaking amazing and I'm ready to try that sweet potato recipe. And I suppose I'll make the tuna one for my midwestern-descended bf.
You go girl! In an effort to reduce my grocery bill last week, I took to cleaning out my fridge with my roommate out of town. I came up with some interesting combinations such as bacon, pickled pepper, aging mushroom pasta. It rocks. Now, to find something to do with the organic filet mignon I found in the freezer. But it's nearly four years old. Perfectly preserved but still. Can't chance a visit to the emergency room. God knows how I'd pay for it.
On a cold, windy winter night, there are few dishes so satisfying as an Alsatian potato and bacon casserole. Just thinking about this, I wish it were cold and windy right now.
"I was barely out of the bassinet when the country last experienced a recession."
That would make you...six years old?
Let's hear it for casseroles! Now, if I can just get a finicky teenager to eat 'em!
yucky!
casseroles aren't popular because they are disgusting. I don't care if you use organic Gorgonzola and fresh organic arugula it's still a weird dish of mush. Plus there are a lot of us who were raised on enchiladas, posle, and tamales... talk about cheap and delicious!
maybe the cookware, cooking show, and cookbook industry makes more money on multipart, multiplate, multipot, multitrend food.
Adrien - I hope you didn't ditch the frozen organic filet mignon. Thaw it, smell it. If it smells fine it is fine. If it was wrapped well it is just fine. Make a beef strogonoff with it.
Aloha,
Ellie
Thank you.
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