Tuesday, April 24, 2012

#foodstampchallenge - Tuesday Dinner

Tuesday's dinner is a version of an old Minnesota favorite: "hotdish". It doesn't really need a recipe and it's frankly too boring to take pictures. So here's what we did tonight:


1 5 oz. can tuna
1 can cream of mushroom soup
1/2 medium onion, diced
1 cup long grain rice
2 Tbs curry powder or to taste
Half a soup can of milk

Theoretically this makes 4 servings.


Preheat your oven to 350 F.

Place two cups of water in a small saucepan and bring to a boil. Lower the heat to a bare simmer, add the rice and cover. Keep an eye on it to be sure it doesn't boil over. Cook until no liquid remains, about 20 minutes.

Drain the tuna.

In a small pan over medium heat sautee the onions in butter until they begin to color. Sprinkle in curry powder and continue cooking, stirring well, until the curry powder has absorbed the butter and coated the onions.

In an oven proof container large enough to hold all the ingredients combine all the ingredients and mix well. (We often use the milk to help clean out the soup can and deglaze the onion mixture.) The mixture should be an even golden color with no stray chunks of white rice.

Bake for about 20-30 minutes or until the top just begins to brown.


Sprinkle the top with bread crumbs or panko and drizzle with butter for a crispy crust.
Mix in a half cup of frozen peas.
It's very tasty with garlicky dill pickles on the side.

Cost: $4.12 - $1.03/serving

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