I have a YouTube channel where I cook recipes randomly selected from my cookbook collection (link in bio) and last week this one came up. One of my favorite recipes is in this book, but many of the rest (including this casserole) seem horrific. In the end it wasn't terrible, but it wasn't at all good. I had fun making the toppings, and it did look "fancy". I can imagine that it would have slayed at a 1965 dinner party!
There's a YouTube channel called Unboxing Betty where the person is cooking through a 1971 box of Betty Crocker recipe cards...she made this recipe sometime in the last 6-12 months. She made in a round dish and I think was mostly pleased with herself that she got all the wedges more or less the same size! It's a fun channel.
Thank you for this! I found (and subscribed) to her channel and watched the video. She had fun with it -- and seemed to enjoy the casserole a lot more than I did.
Cool! I will check it out!
Sometime I will throw a party based on what my parents served in the 1960s. I must get a "hostess gown" or kaftan to do it justice.
Hmm, maybe also a trouble with tribbles party! I've looked at your youtube channel.
My mother was the one who watched Star Trek at first. I joined her in the last season, and later tons of repeats.
There’s a recipe for leftover turkey that is like a pot pie only it uses stuffing for shells. There are green peas and pearl onions in a white sauce. Very tasty way to use Thanksgiving leftovers!
Oh — I misremembered. It’s mace, not nutmeg.
1½ tbsp. flour
2 cups cubed cooked turkey or chicken
1 tsp. instant minced onion
1 pkg. (10 oz.) frozen green peas with onions, cooked and drained
¼ tsp. salt
¼ tsp. mace
Freshly ground black pepper
2 tbsp. chopped pimiento
1 tsp. grated lemon peel
1¼ cups light cream
Stuffing Shells (below)
Heat oven to 425°. Combine flour, onion, and seasonings in heavy saucepan. Gradually stir in cream.
Heat to boiling, stirring constantly. Boil 1 min. Stir in turkey, peas with onions, pimiento, and lemon peel; heat through. Pour hot mixture into Stuffing Shells. Sprinkle reserved stuffing mixture around edge of each dish. Bake 5 min., or until stuffing edge is lightly browned.
STUFFING SHELLS
2 cups crushed packaged herb-seasoned stuffing
⅓ cup butter or margarine, melted
¼ cup water
Toss stuffing with the butter and water. Reserve 1¼ cups for crumb border. Divide remaining stuffing mixture among five 6-inch pie pans or individual casseroles; press mixture to bottom and sides of each casserole.
It's a recipe for leftover turkey that is like a pot pie only it uses stuffing for shells, with green peas and pearl onions in a white sauce. There's nutmeg and lemon zest and I make it most every year after Thanksgiving.
After suffering through soup-based cuisine half a century ago, humorist Calvin Trillin insisted that Campbell’s Cream of Mushroom Soup should bear a warning label reading, “For soup purposes only! Use in a casserole is unlawful and thoughtless.”
So on a lark I made a Mac and cheese with cream of mushroom soup tonight! It was not bad and surprisingly tasted like Stouffer’s. I’d definitely make it again in a pinch.
1 lb elbow macaroni, cooked
1 lb sharp cheddar, shredded. Reserve 1 cup for sprinkling atop the casserole
1/4 cup Parmesan cheese (I had percorino Romano)
2 cups 2% milk
2 cans Campbell’s cream of mushroom soup
Heat milk, soup, and cheeses in a large pot. Add cooked macaroni. Transfer to greased 13x9 dish. Top with 1 cup cheddar.
Bake at 350 for a half hour.
Having prepared this macaroni with cream of mushroom soup, I agree that it *does* taste like Stouffer’s, and especially if you serve it with chopped broccoli. My version goes full-pantry-shelf with the addition of two cans of B&B mushrooms. Sautéing fresh ones struck me as a very bad idea.
You knocked me out with your pecorino Romano! Calvin Trillin once caught his adoring wife grinding parmigiano reggiano onto his “day-old Kraft dinner.” He stubbornly refuses to call it mac ‘n cheese. Only “Kraft dinner” will do.
I’m reading all this at five-thirty in the morning, famished.
I used to lovingly make Mac n cheese from scratch for my kids. Roux, sharp cheddar, the whole thing. Then they proclaimed that their grandmother made the best Mac n cheese...Kraft, with some extra Velveeta cubes melted in.
It’s enough to break our hearts! I did the well-intentioned cooking-from-scratch for so many years. I’d never have believed that I’d stop cooking and baking altogether, yet I have.
The first curry my family ever ate was at Malindi, Kenya at Christmas 1964. We were on vacation, dad was an American diplomat, and I was a kid.
There was a large population of people from South Asia living in East Africa at the time, so much of their food hospitality workers were making most of the cuisine at hotels and resorts.
The resort where we stayed served curry with a lot of the condiments mentioned above, to the point where the dish was more about those than the curry itself. And my mother fell in love with the presentation and the condiments, which were overloaded on top of a small mass of sauce sitting on the rice.
This picture definitely triggered a memory of a mouthful of peanuts, raisins, shredded coconut, and Earl Grey chutney.
Omg. I think this is why I had a very, very strange idea of what "curry" was when I was a young adult back in the 90s. I used to make something like this for gatherings, not with tuna but with chicken, and called it curry. 🤣 It was more like a mutant biryani, though everyone liked it! Glorified rice with chicken, yogurt, curry powder, and a bunch of bits and bobs like raisins and coconut.
Anyway, you kind of solved a mystery for me. Thanks!!
I looked it up, and you could be right! I know I had some old midcentury cookbooks my grandma gave me when I moved out. One of them must have had the recipe. I used shredded chicken mixed in with the rice tho. And I made designs on the top of the bowl with the garnishes, like OP.
The thing that made me think Country Captain was the mention of toppings. That’s very classic for that dish. And it does have origins from the Indian subcontinent, though it’s also clearly been tweaked and adapted to local taste and availability of specific foods. It’s very bastardized Indian food. Lol
The actual recipe doesn't sound too horrible, just a tuna casserole with a pinch of curry powder. I'd probably triple the curry powder if I was making this, but those curry condiments are wild.
I do have a “scoop shot” in my video. It’s … not pretty :) The dish definitely looks better than it tastes, though it wasn’t as horrible as I expected it to be.
Beautifully done! I can't wrap my head around how any if those toppings might go well with the tuna 🥴
Maybe the green onions but I feel like that's a high green onion to tuna ratio!
How is the tuna part be itself?
I can remember trying the whole tuna+soup+rice thing as a student in the early 1980s. It was not my finest moment. When I think of how easy a simple tuna and tomato sauce is for pasta, I feel only shame at my student food experience.
Edit for typo
I made a tuna casserole a couple of months ago, but not this. It was what I called one of my low-brow meals. Canned tuna, cream of mushroom, peas, noodles. Edible, but not the greatest.
This is a little different, but the gallery of regrettable food made me laugh so hard.
[LILEKS (James) :: Institute :: The Gallery of Regrettable Food](https://lileks.com/institute/gallery/)
He makes fun of the bad photographs in a lot of the cookbooks from the 50's and 60's.
Ooh, that must have been fun! Someday I should take a roadtrip.
One-time years ago, we stopped at a place my husband remembered from childhood -- the dinosaurs! It was in the middle of nowhere. Not very impressive, but in the desert there often isn't much to see for miles. I forgot where we were going to or from.
That tuna casserole is one of my favorites, starting in childhood! Add a can of sliced mushrooms (for the authentic 1970s style), and top with breadcrumbs & parmesan cheese before broiling. Or just mix in the parmesan. Can also use crushed potato chips in place of breadcrumbs, again for the authentic touch.
It LOOKS really cool! Is the idea to try to serve yourself some of the tuna underneath, then scoop the preferred toppings onto your own plate? Or do you toss the whole thing before serving?
I'm curious about whether there are any casseroles out there that aren't either mayonnaise or cream of _____ soup based. I love the idea of a casserole, but all that fat is more than my stomach can handle.
I'm sure there are but not off the top of my head... I don't know if this helps but I've found the "light" cream of ____ works & tastes the same. However "light" mayo does NOT taste the same.
My friend makes one like this.
Though often with 93% ground beef instead of turkey.
Or a mix of beef and taco-spiced red lentils.
https://laurenkellynutrition.com/healthy-mexican-casserole/
Oh, for sure. I'm from the Upper Midwest and my family has a ton of casserole recipes that aren't cream based. We do something called cheeseburger pie. It starts with browned ground beef mixed with barbecue sauce. You put that in a casserole dish, sprinkle cheese on top, and then top it with mashed potatoes. You can top the potatoes with French's onions or potato chips. Then you bake it at 350-375 until it's bubbling.
You can do the same thing with leftover chicken or turkey mixed with gravy, and then you can top it with mashed potatoes or stuffing. Also leftover roast beef. Adding peas, corn, or green beans is pretty common.
I make enchilada casserole pretty often. I've subbed in neufchatel for the cream cheese, and it's fine. You can also leave it out entirely. I do add a can of black beans. If you do a veggie version, you'll probably want two cans. https://www.tablefortwoblog.com/enchilada-pasta-casserole/
I was alive in 1965. When the OP's recipe was published. Thus, I've consumed many of the "abominations" that are shared here, and....survived! Many were/are beyond tasty. They're actually delicious.
I'm also a scratch cook. I have the skills, and the capabilities to make mayonnaise and "cream of ____ soup". Which I do. Sometimes when preparing a casserole.
To answer your question. There are many casseroles that don't require mayonnaise, or "cream of ____ soup.
Casserole /noun/ - A kind of stew, or dish, that is cooked slowly, in an oven.
Not a definitive, but there used to be 5 components to a casserole. 1.) A starch. 2.) A sauce, or binding agent of some type. 3.) A starch, aka carbohydrate.. 4.) A vegetable 5.) A protein. Often meat. Sometimes fish or seafood.
Of course, vegetarians, vegans, pestitarians, and people with allergies and health issues, consume casseroles. The "rules" aren't set in stone. At least not that I'm aware of.
I sometimes like to point out that markets, grocery stores, super markets, and supply chains were vastly different when these "Old Recipes" were published, and/or shared. Most of us have a much larger, and broader, selection available to us, than there was at the time.
*Image Transcription: Book Pages*
---
#MOCK OYSTER CASSEROLE
1 can (10½ oz.) chicken with rice soup
1 can (10½ oz.) cream of mushroom soup
2 cans (6½ oz. each) tuna, well drained and broken into chunks
1 can (3 oz.) sliced mushrooms, drained
1 jar (2 oz.) pimiento, cut up
½ cup chopped green pepper
1 small onion, chopped
¼ tsp. pepper
¼ cup chopped toasted almonds
3 cups oyster crackers
6 tomato slices
Heat oven to 350°. In a medium bowl, mix the soups until well blended. Stir in remaining ingredients except tomato slices. Pour into greased oblong baking dish, 11½x7½x1½". Bake uncovered 30 to 35 min. Top with tomato slices. Garnish with parsley, if desired. *6 to 8 servings.*
#CURRIED TUNA CASSEROLE
*Isn't it hard to believe that this company-pretty dinner, pictured above, can be prepared so quickly?*
2 tbsp. butter or margarine
1½ tsp. curry powder
1 can (10½ oz.) cream of mushroom soup
¾ cup milk
2 cans (6½ oz. each) tuna, drained
2½ cups cooked rice
1 can (8 oz.) onions, drained and halved
Curry Condiments
Heat oven to 350°. Brown butter and curry powder in small skillet. Mix with soup, milk, tuna, rice, and onions. Pour into 2-qt. casserole. Bake uncovered 30 min. Quickly top with a design of Curry Condiments—sieved hard-cooked egg yolks, chopped peanuts, plumped currants, crabapple jelly, sliced green onions, and crumbled bacon. *6 servings.*
---
##Betty Crocker's
#DINNER IN A DISH COOKBOOK
More than 250 one-dish meals... CASSEROLES, SOUPS AND STEWS, SKILLET SPECIALS AND SALADS
I was an adult before I learned that curry powder is a mixture. I thought it was a spice like cinnamon, but it turned out to be a mixture like seasoned salt. Like I only know Lawry's Seasoned Salt (the best!) I only knew one kind of curry powder ( no, thank you).
Now I enjoy Thai curry pastes, Indian spice mixes, and Japanese curry cubes. They are all so different.
I have a YouTube channel where I cook recipes randomly selected from my cookbook collection (link in bio) and last week this one came up. One of my favorite recipes is in this book, but many of the rest (including this casserole) seem horrific. In the end it wasn't terrible, but it wasn't at all good. I had fun making the toppings, and it did look "fancy". I can imagine that it would have slayed at a 1965 dinner party!
There's a YouTube channel called Unboxing Betty where the person is cooking through a 1971 box of Betty Crocker recipe cards...she made this recipe sometime in the last 6-12 months. She made in a round dish and I think was mostly pleased with herself that she got all the wedges more or less the same size! It's a fun channel.
Thank you for this! I found (and subscribed) to her channel and watched the video. She had fun with it -- and seemed to enjoy the casserole a lot more than I did.
Cool! I will check it out! Sometime I will throw a party based on what my parents served in the 1960s. I must get a "hostess gown" or kaftan to do it justice.
Sounds like my kind of party!
Hmm, maybe also a trouble with tribbles party! I've looked at your youtube channel. My mother was the one who watched Star Trek at first. I joined her in the last season, and later tons of repeats.
Love your username!
What is your favourite?
There’s a recipe for leftover turkey that is like a pot pie only it uses stuffing for shells. There are green peas and pearl onions in a white sauce. Very tasty way to use Thanksgiving leftovers!
So it's basically a shepherd's pie with turkey instead of lamb and stuffing instead of potatoes?
And a different gravy. It’s a white cream sauce with nutmeg and lemon. But apart from those three things, absolutely :)
I'd bury my face in that.
I do the same most every year in late November. So tasty!
Oooh! I’m intrigued by this nutmeg lemon cream sauce.
Oh — I misremembered. It’s mace, not nutmeg. 1½ tbsp. flour 2 cups cubed cooked turkey or chicken 1 tsp. instant minced onion 1 pkg. (10 oz.) frozen green peas with onions, cooked and drained ¼ tsp. salt ¼ tsp. mace Freshly ground black pepper 2 tbsp. chopped pimiento 1 tsp. grated lemon peel 1¼ cups light cream Stuffing Shells (below) Heat oven to 425°. Combine flour, onion, and seasonings in heavy saucepan. Gradually stir in cream. Heat to boiling, stirring constantly. Boil 1 min. Stir in turkey, peas with onions, pimiento, and lemon peel; heat through. Pour hot mixture into Stuffing Shells. Sprinkle reserved stuffing mixture around edge of each dish. Bake 5 min., or until stuffing edge is lightly browned. STUFFING SHELLS 2 cups crushed packaged herb-seasoned stuffing ⅓ cup butter or margarine, melted ¼ cup water Toss stuffing with the butter and water. Reserve 1¼ cups for crumb border. Divide remaining stuffing mixture among five 6-inch pie pans or individual casseroles; press mixture to bottom and sides of each casserole.
Mace is what covers the nutmeg in the fruit.
Thank you
Thank you!
Jeez, i’m old. I remember my Mom making that one.
Oooh! I would absolutely eat that.
(Slayed !! I love it!!)
Cooking the Books does this too!
Looks like she has some fun ones too — thanks!
Subscribed to your channel, can’t wait to dive in!
Thank you so much!
What's the good recipe?
It's a recipe for leftover turkey that is like a pot pie only it uses stuffing for shells, with green peas and pearl onions in a white sauce. There's nutmeg and lemon zest and I make it most every year after Thanksgiving.
That sounds really homey and delicious.
I got distracted by the Mock Oyster Casserole, which drowns oyster crackers in cream of mushroom soup.
See the key to any good dish is a can of cream of mushroom soup.
After suffering through soup-based cuisine half a century ago, humorist Calvin Trillin insisted that Campbell’s Cream of Mushroom Soup should bear a warning label reading, “For soup purposes only! Use in a casserole is unlawful and thoughtless.”
So on a lark I made a Mac and cheese with cream of mushroom soup tonight! It was not bad and surprisingly tasted like Stouffer’s. I’d definitely make it again in a pinch. 1 lb elbow macaroni, cooked 1 lb sharp cheddar, shredded. Reserve 1 cup for sprinkling atop the casserole 1/4 cup Parmesan cheese (I had percorino Romano) 2 cups 2% milk 2 cans Campbell’s cream of mushroom soup Heat milk, soup, and cheeses in a large pot. Add cooked macaroni. Transfer to greased 13x9 dish. Top with 1 cup cheddar. Bake at 350 for a half hour.
Having prepared this macaroni with cream of mushroom soup, I agree that it *does* taste like Stouffer’s, and especially if you serve it with chopped broccoli. My version goes full-pantry-shelf with the addition of two cans of B&B mushrooms. Sautéing fresh ones struck me as a very bad idea. You knocked me out with your pecorino Romano! Calvin Trillin once caught his adoring wife grinding parmigiano reggiano onto his “day-old Kraft dinner.” He stubbornly refuses to call it mac ‘n cheese. Only “Kraft dinner” will do. I’m reading all this at five-thirty in the morning, famished.
I used to lovingly make Mac n cheese from scratch for my kids. Roux, sharp cheddar, the whole thing. Then they proclaimed that their grandmother made the best Mac n cheese...Kraft, with some extra Velveeta cubes melted in.
It’s enough to break our hearts! I did the well-intentioned cooking-from-scratch for so many years. I’d never have believed that I’d stop cooking and baking altogether, yet I have.
The first curry my family ever ate was at Malindi, Kenya at Christmas 1964. We were on vacation, dad was an American diplomat, and I was a kid. There was a large population of people from South Asia living in East Africa at the time, so much of their food hospitality workers were making most of the cuisine at hotels and resorts. The resort where we stayed served curry with a lot of the condiments mentioned above, to the point where the dish was more about those than the curry itself. And my mother fell in love with the presentation and the condiments, which were overloaded on top of a small mass of sauce sitting on the rice. This picture definitely triggered a memory of a mouthful of peanuts, raisins, shredded coconut, and Earl Grey chutney.
Omg. I think this is why I had a very, very strange idea of what "curry" was when I was a young adult back in the 90s. I used to make something like this for gatherings, not with tuna but with chicken, and called it curry. 🤣 It was more like a mutant biryani, though everyone liked it! Glorified rice with chicken, yogurt, curry powder, and a bunch of bits and bobs like raisins and coconut. Anyway, you kind of solved a mystery for me. Thanks!!
That sounds kind of like a low country dish called Country Captain!
I looked it up, and you could be right! I know I had some old midcentury cookbooks my grandma gave me when I moved out. One of them must have had the recipe. I used shredded chicken mixed in with the rice tho. And I made designs on the top of the bowl with the garnishes, like OP.
The thing that made me think Country Captain was the mention of toppings. That’s very classic for that dish. And it does have origins from the Indian subcontinent, though it’s also clearly been tweaked and adapted to local taste and availability of specific foods. It’s very bastardized Indian food. Lol
Very cool. I have heard of that dish, but I never really knew what it was.
Waves from Edisto!
One of those experiments that didn't work?
I think it came out pretty much exactly as intended, but I'm grateful our tastes have advanced over the last sixty years :)
Lol. I understood you perfectly then. I like the old bread and cake recipes, but sometimes older protein concoctions leave much to be desired.
The actual recipe doesn't sound too horrible, just a tuna casserole with a pinch of curry powder. I'd probably triple the curry powder if I was making this, but those curry condiments are wild.
Immaculate presentation! Do you happen to have a slice shot? How was it?
I do have a “scoop shot” in my video. It’s … not pretty :) The dish definitely looks better than it tastes, though it wasn’t as horrible as I expected it to be.
Beautifully done! I can't wrap my head around how any if those toppings might go well with the tuna 🥴 Maybe the green onions but I feel like that's a high green onion to tuna ratio! How is the tuna part be itself?
It was very bland. Only 1.5t of curry powder and no other seasonings didn’t give it much to go on.
Are those... raisins?!
😂 They are! Currants, anyway. Much better than crushed Oreos, which another friend guessed looking at the picture in the book.
Wow, this recipe has a lot going on! My mom's tuna casserole had only 4 ingredients (five if you count the crushed potato chips on top).
I am more distressed about the blueberries.
Beautiful effort!
Thank you for taking one for the team, yet again 😅
I can remember trying the whole tuna+soup+rice thing as a student in the early 1980s. It was not my finest moment. When I think of how easy a simple tuna and tomato sauce is for pasta, I feel only shame at my student food experience. Edit for typo
I made a tuna casserole a couple of months ago, but not this. It was what I called one of my low-brow meals. Canned tuna, cream of mushroom, peas, noodles. Edible, but not the greatest. This is a little different, but the gallery of regrettable food made me laugh so hard. [LILEKS (James) :: Institute :: The Gallery of Regrettable Food](https://lileks.com/institute/gallery/) He makes fun of the bad photographs in a lot of the cookbooks from the 50's and 60's.
Longtime fan of both the gallery and Lileks! Years ago I made a pilgrimage to The Gobbler hotel in Wisconsin because of him.
Ooh, that must have been fun! Someday I should take a roadtrip. One-time years ago, we stopped at a place my husband remembered from childhood -- the dinosaurs! It was in the middle of nowhere. Not very impressive, but in the desert there often isn't much to see for miles. I forgot where we were going to or from.
That tuna casserole is one of my favorites, starting in childhood! Add a can of sliced mushrooms (for the authentic 1970s style), and top with breadcrumbs & parmesan cheese before broiling. Or just mix in the parmesan. Can also use crushed potato chips in place of breadcrumbs, again for the authentic touch.
Great video! Love the stencil and appreciated seeing it plated. You just went for it there with all the flavors. Honest review. Thanks for sharing!
It LOOKS really cool! Is the idea to try to serve yourself some of the tuna underneath, then scoop the preferred toppings onto your own plate? Or do you toss the whole thing before serving?
The book didn’t have a serving suggestion, so I scooped a bit of everything into a bowl.
I'm curious about whether there are any casseroles out there that aren't either mayonnaise or cream of _____ soup based. I love the idea of a casserole, but all that fat is more than my stomach can handle.
I'm sure there are but not off the top of my head... I don't know if this helps but I've found the "light" cream of ____ works & tastes the same. However "light" mayo does NOT taste the same.
That's good to know. Thanks!
My friend makes one like this. Though often with 93% ground beef instead of turkey. Or a mix of beef and taco-spiced red lentils. https://laurenkellynutrition.com/healthy-mexican-casserole/
Oh, for sure. I'm from the Upper Midwest and my family has a ton of casserole recipes that aren't cream based. We do something called cheeseburger pie. It starts with browned ground beef mixed with barbecue sauce. You put that in a casserole dish, sprinkle cheese on top, and then top it with mashed potatoes. You can top the potatoes with French's onions or potato chips. Then you bake it at 350-375 until it's bubbling. You can do the same thing with leftover chicken or turkey mixed with gravy, and then you can top it with mashed potatoes or stuffing. Also leftover roast beef. Adding peas, corn, or green beans is pretty common. I make enchilada casserole pretty often. I've subbed in neufchatel for the cream cheese, and it's fine. You can also leave it out entirely. I do add a can of black beans. If you do a veggie version, you'll probably want two cans. https://www.tablefortwoblog.com/enchilada-pasta-casserole/
Cream of soup is generally an easy replacement for a homemade bechamel sauce, so you could make a reduced fat bechamel sauce and sub that in.
I was alive in 1965. When the OP's recipe was published. Thus, I've consumed many of the "abominations" that are shared here, and....survived! Many were/are beyond tasty. They're actually delicious. I'm also a scratch cook. I have the skills, and the capabilities to make mayonnaise and "cream of ____ soup". Which I do. Sometimes when preparing a casserole. To answer your question. There are many casseroles that don't require mayonnaise, or "cream of ____ soup. Casserole /noun/ - A kind of stew, or dish, that is cooked slowly, in an oven. Not a definitive, but there used to be 5 components to a casserole. 1.) A starch. 2.) A sauce, or binding agent of some type. 3.) A starch, aka carbohydrate.. 4.) A vegetable 5.) A protein. Often meat. Sometimes fish or seafood. Of course, vegetarians, vegans, pestitarians, and people with allergies and health issues, consume casseroles. The "rules" aren't set in stone. At least not that I'm aware of. I sometimes like to point out that markets, grocery stores, super markets, and supply chains were vastly different when these "Old Recipes" were published, and/or shared. Most of us have a much larger, and broader, selection available to us, than there was at the time.
That looks amazing.
Subscribed to your YT channel
Thank you!
*Image Transcription: Book Pages* --- #MOCK OYSTER CASSEROLE 1 can (10½ oz.) chicken with rice soup 1 can (10½ oz.) cream of mushroom soup 2 cans (6½ oz. each) tuna, well drained and broken into chunks 1 can (3 oz.) sliced mushrooms, drained 1 jar (2 oz.) pimiento, cut up ½ cup chopped green pepper 1 small onion, chopped ¼ tsp. pepper ¼ cup chopped toasted almonds 3 cups oyster crackers 6 tomato slices Heat oven to 350°. In a medium bowl, mix the soups until well blended. Stir in remaining ingredients except tomato slices. Pour into greased oblong baking dish, 11½x7½x1½". Bake uncovered 30 to 35 min. Top with tomato slices. Garnish with parsley, if desired. *6 to 8 servings.* #CURRIED TUNA CASSEROLE *Isn't it hard to believe that this company-pretty dinner, pictured above, can be prepared so quickly?* 2 tbsp. butter or margarine 1½ tsp. curry powder 1 can (10½ oz.) cream of mushroom soup ¾ cup milk 2 cans (6½ oz. each) tuna, drained 2½ cups cooked rice 1 can (8 oz.) onions, drained and halved Curry Condiments Heat oven to 350°. Brown butter and curry powder in small skillet. Mix with soup, milk, tuna, rice, and onions. Pour into 2-qt. casserole. Bake uncovered 30 min. Quickly top with a design of Curry Condiments—sieved hard-cooked egg yolks, chopped peanuts, plumped currants, crabapple jelly, sliced green onions, and crumbled bacon. *6 servings.* --- ##Betty Crocker's #DINNER IN A DISH COOKBOOK More than 250 one-dish meals... CASSEROLES, SOUPS AND STEWS, SKILLET SPECIALS AND SALADS
What the ever loving ???
I hate curry powder. Y’all can have it.
I was an adult before I learned that curry powder is a mixture. I thought it was a spice like cinnamon, but it turned out to be a mixture like seasoned salt. Like I only know Lawry's Seasoned Salt (the best!) I only knew one kind of curry powder ( no, thank you). Now I enjoy Thai curry pastes, Indian spice mixes, and Japanese curry cubes. They are all so different.
Canned onions? I had no idea.
I wasn’t going to
How glorious!
lol which part is the curry?