Day 10 CanCan Casserole** or another twist on tuna
Day 10 CanCan Casserole** or how to save creamed corn
Alright, so it was bound to happen. With recipe number 10, I may have met my match. Up until now, the wave was so perfect, things seemed to be working well! I have learned that it is VERY important to read a recipe through a few times before beginning because it is way too easy to forget some ingredients or leave out a step. If you notice in some old recipes, they will list something in the notes or directions they may have forgotten in the ingredient list. That is what happened here and I have to say although the outcome is interesting I will definitely remember the eggs next time. I didn’t even know the eggs were part of the recipe until I began to rewrite the recipes into my own personal notes for later use. It will save wear and tear on the original copy. I am partial to keeping this one intact, which as my readers may have surmised, is difficult in my home.
As I said this recipe would have been better if there had been eggs included and there would not have been an attempt made by kids to leave the extra to cool its heels in the fridge until it became an unrecognizable mass of corn and tuna. Please pay attention to all recipes and read thoroughly, especially if you are not one known for cooking.
Some ingredients can be a rather important factor when working with creamed corn. Since I am the only one that really likes creamed corn in this house, I have to find ways to redeem its better qualities with a bit of sleight of hand. This recipe without eggs has no redeeming features to recommend itself. I suggest that you remember key ingredients (like the eggs). I can not stress this enough: Leave no ingredient unturned (except canned peas you can leave those out of anything and do all right)! So, without further ado, let us examine the CanCan Tuna, shall we?
CanCan Casserole
Ingredients 3-4 Servings
2 eggs
1 can evaporated milk
2 cans of cream corn
7 oz can of tuna
1 green pepper
1 medium sized Onion
Directions
Chop the onion and the green pepper. Add one can of the milk to two beaten eggs. Put everything together in a buttered casserole dish and bake it at 325F for one hour. DO NOT FORGET the eggs and milk.
This is really good with some biscuits or cornbread and probably a lot better with the eggs in it. It was sort of a sloppy mess and for the life of me I just couldn’t figure out what its purpose was. Until, of course, I read this AFTER preparing the recipe.
“Beat two eggs and add a can of evaporated milk. Then add:” followed by the rest of the ingredients. I simply read the ingredients and thought YAY something with creamed corn. I’m afraid this did not endear my family to this recipe. Perhaps next time I will remember the ingredients and it will go over better. What’s really a shame isn’t that I had trouble with the recipe but why did this have to happen with creamed corn? Why?
Anyway, there you have it! Serve it with some sauteed corn and a nice colorful fruit dish or some green beans or some such colorful vegetable. Except, of course, those canned peas (unless you really like them).
Stay tuned when we ask (cue dramatic ominous music) “What did she forget this time?” (creepy organ music) “Will her family forget the nightmare she presented?” “Will she come out of the closet to step foot into the kitchen again?” (door creaks and children scream) “Is this the end of our heroine’s adventures?” (Moonlight Sonata) All this and more in the next installment of Misadventures in Cooking.
Please let me know what you think of this? Did you try it? What changes did you come up with? Please comment, rate, share. Until next time have fun and stay Flamboyant my Flamingo friends.
**Bracken, P. (1960). The I hate to cook book. (pg. 17-18). New York: Harcourt, Brace & World.
