Tom's Friday Treat (tuna/mac casserole)
This is an odd little concoction that we've enjoyed for many years & now I make it with Dreamfields. I only ever tried it because I trusted the judgment of the foodie who shared the recipe - otherwise I might have brushed it off as just a tad peculiar . . . 
The original recipe was found in a Johnson City NY JayCees cookbook several generations ago. It goes like this:
2 cups cooked macaroni (I use 1 cup dry Dreamfields, cooked exactly 6 minutes)
4 oz. sliced sautéed mushrooms
10 or 12 oz. cooked flaked tuna
3/4 cup sliced black olives
1/4 cup diced green pepper (I use a coupla spoonfuls of diced jalapeños from a jar)
1/2 cup cashew pieces
1 cup sour cream
1/4 tsp. oregano leaves, crushed
1 cup grated cheddar cheese
Combine macaroni, tuna, mushrooms, peppers, olives, cashews, sour cream & oregano. Spoon into baking dish & top with grated cheddar. Bake at 350F (180C) until cheese melts & begins to brown slightly.
The original recipe was found in a Johnson City NY JayCees cookbook several generations ago. It goes like this:
2 cups cooked macaroni (I use 1 cup dry Dreamfields, cooked exactly 6 minutes)
4 oz. sliced sautéed mushrooms
10 or 12 oz. cooked flaked tuna
3/4 cup sliced black olives
1/4 cup diced green pepper (I use a coupla spoonfuls of diced jalapeños from a jar)
1/2 cup cashew pieces
1 cup sour cream
1/4 tsp. oregano leaves, crushed
1 cup grated cheddar cheese
Combine macaroni, tuna, mushrooms, peppers, olives, cashews, sour cream & oregano. Spoon into baking dish & top with grated cheddar. Bake at 350F (180C) until cheese melts & begins to brown slightly.
