Good evening ladies and gentlemen,

Firstly, allow me to apologise for fragmenting this thread, but some
strange behaviour of the previous contribution (Message-ID:
>) seemed to confuse my
newsreader, so I've been forced to a cut and paste job here.

We have seen several suggestions along the following lines:

>>2 cans of Tuna, drained.
>>2 cans of Cream of Mushroom Soup
>>Egg Noodles (those rectangle kind with the frilly edges)
>> I always have to guess on the quantity of noodles.
>>Salt & pepper.
>
>That's pretty much mine as well. I use the whole grain "egg" noodles,
>and throw in a handful of frozen peas. Also, I sprinkle with bread
>crumbs.

IIRC, one of the earlier ones actually specifically referred to using
*cooked* noodles in the recipe, and I assume the above do too.

Apart from the somewhat undefined ingredients list (how big is a
"can", for example) the thing that has me somewhat confused is the
lack of subsequent cooking, or even "warming" instructions.

To me, a casserole is a moist brew cooked for a relatively long time
in the oven. Is that what we're talking about here? If so, for how
long in this case -- just until "warm" I would suspect, if indeed you
do it at all for this sort of tuna casserole.

I'm also a bit uncertain about that soup. Is that the made up soup,
or just the glug that comes straight from the can? I suspect the made
up version would be rather too "moist". On the other hand, the
canned soup here in Oz is usually pretty "solid" straight from the can
and, undiluted, would be a pretty potent ingredient!

More detailed guidance for a neophyte cook would be appreciated.
Thank you for your time.

Cheers, Phred.

--
LID