I was home alone last night. Debbie was in California. Everyone else – of course – over the hill and far away.
I got it in my head to make a tuna noodle casserole.
Here’s how it was. I bought a boatload of canned tuna some weeks ago as part of a low-carb diet notion, and have to keep reminding myself of ways to use them up. So tuna. Then I saw some yogurt in the fridge, so I looked up “canned tuna and yogurt” in Epicurious and a couple of other online sources. Got not so much. But relaxing the criteria to a mere “canned tuna” surfaced, as you might imagine, a number of cuts at tuna noodle casserole.
I noticed at this point that there was maybe a cup of leftover pasta from Debbie’s and my last meal together, so things were beginning to look good. And I even found a can of Campbells Cream of Celery soup in the basement. The fundamentals were in place.
Ultimately, I just improvised. I put together canned tuna, used pasta, cream of celery soup, grated cheddar cheese (had that too), canned sliced olives, frozen peas, and, as a Crummy flourish, a couple of tablespoons of harissa.
Here’s how it looked coming out of the oven (not the best picture, sorry).
Actually pretty tasty.