mary grubbs tuna cashew cassarole
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Growing up in Northern California, my family had a summer cabin at the beach. We had lots of friends at the cabin, and Mary and Walter Grubbs, were neighbors that were more like family! Mary taught my mom and me this recipe when I was about 5 or 6. I still make it today. Mary and Walter are not longer with us, but I remember talking their ears off as a little one, and they were ever so patient with this chatty cathy! Thank you Mary, Thank you Walter!
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yield
4 to 6
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For mary grubbs tuna cashew cassarole
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1 Tbspbutter, melted
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2 Tbspbell pepper, finely chopped
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1/4 cfinely chopped white or yellow onion
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1 cthinly sliced celery
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3/4 ctuna, in oil
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1 1/4 cwhite sauce
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1/2 cwhole milk
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1 cchow mein noodles
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1/2 csalted cashews, toasted
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salt and pepper to taste
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3 ccooked long-grain white rice
How To Make mary grubbs tuna cashew cassarole
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1prep your veggies, then when ready melt the butter in a frying pan and sweat the onions and peppers in the butter.
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2I open and drain off the excess liquids from my tuna! Then I add the tuna to the onions, peppers and celery to help bring up the full body of the flavors.
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3I will make up a quick white sauce on the stove and add it to the celery, onion, peppers and tuna. Tossing them together. Then I add in the cooked white rice until well coated with the white sauce. I transfer the casserole to a 1 1/2 quart casserole pan, top with toasted cashews and chow mein noodles, and bake at 350 for about 30 minutes. Or until hot and bubbly!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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