The good thing about the greatest thrifted cook book in the history of the world (aka Cookery in Colour) is that as well as being an absolute visual treat it is also your one stop shop when you want to whip up some fatty, salty, creamy comfort food (or anything involving toothpicks, ham or glace cherries).
So the other night when I was looking for a healthy dose of comfort food, I turned to it's glorious technicolour pages. Resisting the urge to make the 'Tipsy Cake' (so called, I'm guessing, because it's chock full of sherry) I turned to my old favourite - tuna casserole. Granted, I didn't stick to the recipe entirely (I used pasta instead of rice, I added corn and I left out the mustard) but I did make sure I included the key ingredient. Nope, not tuna (although that is, obviously, in there) but a can of cream of mushroom soup. And it was delicious.
[not looking delicious...yet]
Here's the recipe I used (modified from the original) - feel free to add and subtract flavours depending on your cravings!
3 cups cooked pasta
200 gm can tuna
1 small onion, finely chopped
1 can cream of mushroom soup (condensed)
About 1/2 cup of milk (depending on desired 'wetness'!)
Grated cheese, to your taste (the original recipe says 85 gm, I have a feeling I used more)
About 3/4 cup can corn
Mix all the ingredients using only half the cheese. Pour into a greased 3 oz (1.7 l) casserole dish. Sprinkle with the remaining cheese. Bake in moderately hot oven until the cheese on top looks yummy. Serve with a crisp green salad and lemon wedges.