The 1950’s became the decade of casseroles. ‘One Pot’ meals have been around since mankind first invented cooking utensils but were rediscovered in the 1930’s.
Culinary habits of the 1950’s were practically defined by casseroles. The legendary ‘Tuna Noodle’ and ‘Green Bean’ casseroles, were the two that have endured the test of time and are still around today. Most others have faded away, largely because they simply weren’t that good.
One day when I was going through my mother’s little recipe file boxes, I happened to come across one such recipe. It appeared to be from the ‘Clover Leaf’ company. I vaguely recall her making it but decided to try it. I’m sure at that time, it was probably made with either tuna or salmon. I added a few extra spices just to ‘kick’ it up a notch and we really enjoyed it. As Brion put it, ‘great little comfort food meal’.
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- 1 1/3 cups elbow macaroni, uncooked
- 418 grams canned salmon, drain, RESERVING JUICE
- 1 cup peas, cooked
- 2 eggs, hard boiled & sliced
- 1 tsp dry mustard
- 1/2 tsp garlic powder
- 1 tsp EACH dill weed & onion powder
- 1 tsp fresh basil 'paste'
- salt & pepper to taste
- 1-284 ml cream of mushroom soup
- 1/2 cup milk
- fine breadcrumbs OR grated cheese for topping
Ingredients
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- Preheat oven to 350 F. Boil macaroni. Place half of the macaroni in a buttered 9 x 9-inch baking pan. Add drained, flaked salmon (or tuna), peas, eggs & seasonings; cover with the rest of the macaroni.
- Combine soup, milk & salmon juice; pour over all. Top with cheese or breadcrumbs or a combo of both. Bake uncovered about 30 minutes.