My mom was a working, single parent with feisty children. But the house was always clean, food was always on the table, we got our vitamins and went to bed on time every night. Thinking back on it, the poor thing probably didn’t have any time for herself at all. But I will remember my childhood fondly and have boatloads of respect for her and how she raised us.
Many of the go-to recipes in our repertoire were simple, quick and budget friendly. I hold a special place for all of those recipes in my heart. Baked spaghetti with meat sauce, meatloaf (and cold meatloaf sandwiches), baked pork chops and sticky rice, beef and noodles (and mashed patoodles) and tuna noodle casserole.
The tuna noodle casserole was simple: 1 bag of egg noodles, 2 cans of tuna, 1 can of cream of mushroom soup, 1 can of peas, diced onion and mozzarella.
I wanted to take this childhood staple and turn it into something different. A new take on an old favorite.
I’ve replaced the egg noodles with lentils, the soup with broth, sour cream and truffle infused olive oil and the mozzarella with smoked gouda.
Enjoy ‘n shit.
Tuna Lentil Casserole
2 shallots, diced finely
2 cloves garlic, diced
1/4 cup tbsp truffle olive oil
6 cups chicken broth
1 lb dried lentils
10 oz. tuna (packed in water)
1 tbsp corn starch
1 cup peas
1 cup sour cream
1 cup shredded smoked gouda
additional truffle olive oil (for garnish)
In a stock pot of dutch oven, heat olive oil over medium flame. Add in garlic and shallots. Cook for 8-10 minutes or so, until soft, fragrant and a little brown.
Mix in broth, lentils and tuna. Cover and cook over medium-low heat for 45 minutes to an hour, or until lentils are soft and most of the liquid is absorbed.
Mix corn starch with 1/4 cup of cold water. Slowly stir into the pot and simmer for five minutes or so.
At this point, stir in the peas, sour cream and smoked gouda. Simmer for another ten minutes.
Serve in bowls with a healthy drizzle of truffle olive oil.