13 hours ago, pufin3 said:I think I have a brainwave.
I make dinners for my daughter an RN for when she's at work. She can 'nuke' individual frozen portions.
She likes lasagna and she likes my tuna casserole.
I'm going make Tuna casserole lasagna!
I won't go into the recipe for the lasagna. I put it on a thread on this forum somewhere.
My question is what do you think is the best cheese to go with tuna?
Lots of tuna casserole recipes call for a topping of cheese.
What cheese would you suggest please?
I
I have a favorite tuna noodle casserole which I think would translate well into a lasagna. It actually contains minimal tuna, which can be very strong-tasting when baked. It also has Campbells cream of mushroom soup, thinned with milk. Other ingredients are frozen peas, celery, onion, and grated parmesan cheese on top. If you want the recipe, which you could convert to a lasagna, and which could then be frozen and doled out to avoid monotony, let me know.
I once tried a recipe for another tuna casserole that won an award from a contest. Pretty sure that was on the Food52 site, and it was based on Amy's organic shells and white cheddar. Not horrible, but both my husband and I agreed that my old-fashioned recipe was much better.
Edit: forgot the jarred pimento ingredient. That makes this recipe, and I don't bother making it unless I have it on hand.
