PASTA -- continued

Ever miss the gooey goodness of that old comfort-food standby, the Tuna Casserole?  Salivate no more ... just  because you have too much conscience to chow down on Charlie Tuna or even Flipper, you don't have to deny yourself any longer. Personally, I don't even miss the fishy taste in this recipe (makes about 9-10 generous servings). MOCK TUNA CASSEROLE

1/2 bunch Celery (thinly sliced) 3 med Onions (diced) 2 med Carrots (diced) 2-3 Jalapenos (chopped) 4-5 toes Garlic (minced) 1 can green Peas (drained) 2-1/2 cups (dry) Whole-wheat Pasta 2 cans Cream of Mushroom Soup 1 cup Onion or Mushroom Gravy 1-2 env. Wash. Broth/Seas. Mix or Knorr Vegetable Cubes 1 tsp Italian Seasoning Black Pepper Grated Cheese Durkee Onions EVOO for sauteing OPTIONAL: 1 bunch Spring Onions (sliced) 1 sm. Leek (thinly sliced

Cook Pasta, drain, then add the Soups and Gravy, Pepper and Wash. Broth & Seas. Mix well (takes a good-sized bowl). Brown your Veggies as the Pasta is cooking (start with the Onions and the Leek (if used), because they need to get the most brown to give the best flavour to this dish).  When all Veggies are browned and the Garlic has been added and sauted for a couple of minutes, dump in the Peas, add Italian Seasoning, cover and let steam until the Veggies are tender. Mix everything together, season to taste with whatever seems necessary (Pepper, more Washington's Seasoning Mix, perhaps some Paprika--remember that there will be Cheese and Durkee Onions on top). Then ladle into individual-serving freezer bowls, top with shredded Cheese and Durkee Onions, freeze. The Cheese and Durkees make a nice crust when nuked. NOTES: a) For a nice little touch, top with chopped Chives or thinly sliced Spring Onions  b) You can substitute one can of Cream of Celery or Broccoli Soup for one can of Mushroom Soup

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Unless otherwise noted, recipes copyright Valkyrie Grant

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