RCI-ND.006.0077.001
Tuna Casserole
Tuna Casserole from the Recidemia collection
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultybeginner
Ingredients
- of tuna in water3 cans
- each of cream of celery1 cancream of chicken, and cream of mushroom (substitute cream of potato if you don't like mushrooms)
- of frozen vegetables (peas1 bagcarrots and corn)
- bag of egg noodles1 large
- of fried onion rings1 can1 packet potato chips or 1 small packet corn flakes
Method
1
Preheat the oven to 350°F (175°C). Line a baking dish with parchment paper or lightly oil it to prevent sticking.
2
Wash and halve the pears lengthwise, leaving the skin intact. Using a small spoon or melon baller, carefully remove the core and seeds from each half, creating a shallow cavity for the filling.
3
Combine the chopped dates, raisins, lemon zest, prune purée, and brown sugar in a small bowl. Mix thoroughly to create a cohesive filling.
4
Spoon the date and raisin filling evenly into each pear cavity, pressing gently so it stays in place. Arrange the filled pear halves cut-side up in the prepared baking dish.
5
Place the cinnamon stick in the center of the baking dish among the pears. Pour the water around (not over) the pears, creating a shallow liquid base that will become a light syrup during baking.
6
Sprinkle the ground cinnamon evenly over the filled pear cavities. Bake uncovered for 35–40 minutes, until the pears are fork-tender and the filling has caramelized slightly.
38 minutes
7
Remove the baking dish from the oven and allow the pears to cool for 5–10 minutes. The cinnamon stick may be removed and discarded or left for presentation.
8
Serve the warm cinnamon-baked pears with the pan liquid spooned over them. Accompany each serving with a dollop of yogurt cheese, allowing guests to add as much or as little as desired.