Eric: So Midgy there who visit us on the weekend, he spends a weekend with us because his mom Claire works on the weekends, he has a new brother Moose here. Moose is Henry and Midgy nephew, their brother Dozer’s father Deliter that Moose is from. So anyway, now Moose comes to visit on the weekends, sometimes as well and he is handful. But Henry loves to play with him and Midgy loves the ball, there it goes, alright.
We’re going to make tuna casserole and I've been kind of blabbing about casserole out lately because our friend Emily has her casserole crazy book that came out. And my mom, I think like many moms, made a tuna casserole.
Female: Even my Midgy made a casserole.
Eric: Anyway, potato chips are big component of our tuna casserole and we like Utz potato chips, I mean with the name like Utz, they got to be good right. This is brownie casserole but Charlie comes for dinner and—okay so this is really simple you know, it's your classic thing, it's egg noodles, cheese, peas, onion, cream mushroom soup, tuna and my variation is sun dried tomatoes. Now I was inspire with this because we went to Brooklyn kitchen and Emily was doing a demonstration there and she made a casserole that had sun dried tomatoes chopped up and put in. I thought wow I’d liked to put that much in a casserole. So this is Eric adapting someone else’s casserole here, so which is unusual.
So, I'm going to put about three quarters of a pound of noodles in here this is like a one pound but I think that’s going to be little too much so I'm going to guess about two thirds of the bag you think. We take a little bit of onion, not too much onion, I love frozen peas and so does Henry, I'm going to put the whole bag in let's see what happens. Is that too much you think? How much is this.
Female: Yeah, that’s a lot of peas.
Eric: Okay, oh yeah. This is a two pound bag, I thought it was one pound bag, alright.
Female: That’s apparently 12.
Eric: One pound of that. So cheddar cheese, this is an extra sharp cheddar cheese and it's from Cavetto which is a cooperative so we want to support the cheese farmers, you know. We’re going to shred this. Oh, by the way you want to preheat your oven to about 350 and we’re going to use a Dutch oven as our casserole. So I put the Dutch oven in there ahead of time and heat up. Tuna which has been drained.
Female: In water or oil?
Eric: This is tuna in water, you can use oil. I think it's a little rich but you know and the classic ingredient.
Female: It's so blobby.
Eric: Alright, now our little added decadence here are the sun dried tomatoes. Alright, and now we mix, you want to kind avoid this clumping up like this. I need a bigger bowl to mix it.
Female: Okay, Eric look—oh I forgot something.
Eric: It's shouldn’t sound like gravel, what's the other page said.
Female: Does it sat thaw your peas.
Eric: Well, I was wondering whether you boil the noodles beforehand.
Male: Any large pot, boil macaroni, boil the noodles until just aldente.
Eric: I forgot to boil the noodles, so I'm going to.
Female: Now its really original.
Eric: I'm going to add milk for this so I'm going to put it in the oven and let's see what happens.
Male: Yes.
Eric: It's kind of like lasagna you know, those people that no cook noodles.
Female: Lots of onion.
Eric: And that’s what we are going to do, okay.
Female: No cook noodles.
Eric: This might be preheated Dutch oven—oh that’s hot.
Female: There you go.
Eric: So I preheated the Dutch oven just because I'm used to doing that. We’re going to put the lid on for maybe the first 20 minutes and let's see what happens, alright. I think that needs more liquid.
Female: It’s a soupy look.
Eric: Yeah, this might be tuna soup.
Female: Tuna porridge.
Eric: Oh look at that, its tuna—that looks great, and the noodles would be crunchy.
Female: I'm sticking on porridge.
Eric: That looks great, look at the colors. This is cutting edge casserole technology here. Alright, now for the Uts, hands are clean okay. Alright, we’re going to put this in and just we’re going to let this crunch up a little bit and then we’re going to eat, this going to be good. This is cutting edge casserole cooking, I’ve invented something new here I think. That smells great, look at that.
Female: Oh, it's not soup anymore, nor is it porridge.
Eric: Oh, this is great I'm excited, that’s smells great that’s the noodles on the top are crunchy and the potato chips are on there, so we’re going to let this cool for a little bit and then we’re going to eat. And what's not the like you know, this is like just add warm kind of fall-winter kind of meal. Oh, who’s this? Come here.
Female: How’s the consistence, wow it's smells good.
Eric: That’s casserole.
Female: It's not porridge at all.
Eric: I love peas, my grandmother to get me to eat peas when I was really young because I just learned how to whistle and she said “You can whistle better if you eat your peas,” so I eat peas all the time because I want to whistle better. So the top is really crunchy look at that nice crunchy top, I'm on something new here, this is like—okay you all rolled your eyes when I first did this and said, not lean but you’re all watching. So oh, we didn’t part boil the noodles well, I've showed you. It’s good. No really you expected it so really good, but this is good. That reminds you of mom you know and then the sun dried tomato in there gives just a nice little punch.
Female: So does it make a difference?
Eric: Yeah, this is good we’re going to have this with a glass of wine, we’re going to fall asleep alright.
Alright, so don’t forget come Green House tell us what you think green-house.tv on your casserole recipes or anything else. It's just kind of cool site where people hangout, oh here comes mom. And you know trade stories and pictures and cools stuff alright, see you later.
Transcription by:
Scribe4you Transcription Services