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Tuna and rice casserole without the canned soup is actually better
Every recipe I see online for a quick tuna casserole starts with a can of cream of mushroom soup. I tried it that way for years and it always tasted like salty goo to me. Last month I ran out of soup cans but had a can of evaporated milk and a can of mushroom pieces. I mixed those with some flour and a little butter and it worked way better. The texture was creamier and I could control the salt. Has anyone else ditched the condensed soup for a homemade base with just canned stuff?
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julia_fisher2826d ago
Oh wait, you actually cook the mushrooms first? I've been dumping them in raw like a total idiot this whole time. I mean, that makes so much sense now that you say it though.
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karenm4926d ago
Oh, so you just discovered what people knew before canned soup took over everything in the 70s. But here's the real question - did you season the flour and butter mixture with anything besides salt? Because that's the part people always screw up. They just dump in flour and call it a roux without any onion powder or pepper or something. I've been making tuna casserole without canned soup for probably ten years now and the difference comes down to building flavor in that base. You gotta cook the mushrooms first until they're brown, then add the butter and flour, then slowly add the evaporated milk while stirring. The canned stuff is just cornstarch and MSG and it makes everything taste like hospital food.
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wesleypatel26d ago
Wait, you're telling me people actually cooked the mushrooms first before making the sauce? Isn't that just common sense though? I always thought you had to brown them to get any real flavor out of them, otherwise you're just eating soggy fungus in a white paste. Guess I've been doing it right all along without even knowing it was some sort of secret handshake move.
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