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[redkendrad]

So, after an hour at 375 degrees, what I wanted to be a casserole, was still a little loose, and jiggly.  Which meant that not all of the moisture had cooked away

Comments

[kitten_kaboodle]

I know that when my family makes tuna casserole, we cook the noodles first (not quite all the way, a little less done than al dente), then you don't need as much liquid in the dish. Also, I'd heat the soup up, with the 1/2 can of milk and add all your spices to that. Also heating the veggies up and removing the liquid might help. Then you can probably go 20 to 30 minutes in the oven instead of the hour plus, since everything is cooked, it just needs time to "meld".

[redkendrad]

I actually did some reserch before I tried this adventure. Every recipe I read mentioned cooking the noodles first.

I was trying to get a few dishes dirty as possible. When I make Hamburger Helper in casserole style, their directions have you put all the ingredients in the dish all at once, and the noodles cook in the oven.

So, that is what I was going for.

But, I like your idea of heating up the veggies first. I do want to try sauteeing some onion, for some extra flavor... if I add the veggies to that, and heat up the spices too, it could lead to a bunch of flavor.

Yay! Thanks for the idea. So much for my "One Pot Wonder" idea. Well, maybe for a different recipe.

[ladyariyana]

I think I make one of the worlds easiest tuna casseroles

[redkendrad]

WOW! You are talking *multiple* cans of tuna, and *multiple* cans of soup, and POUNDS of noodles!

LOL, please remember that I only have myself to feed. Yes, I now you cook for a small army so it makes sense to prepare a lot of food.

I like the sound of your chow mein casserole. Could other meat be substituted for the beef? Just wondering.

By the way, did you want that pink hat and matching bad? I e-mailed you, but never got a response. {hug}

[jcw_da_dmg]

Keep up the good work. Remember that experimentation is pretty much the best way to learn the chemistry & physics of cooking!