Does anyone still make tuna and noodle casserole, that iconic casserole of the 50s? I hear about meatloaf. Macaroni and cheese. Deviled eggs. But I never hear anyone say they are going out for gourmet tuna and noodles. I like meatloaf and make a pretty good one myself, using organic, grass-fed beef that has no hormones or antibiotics. I have never been a fan of macaroni and cheese, no matter how gourmet it is. And deviled eggs? Oh, disgusting. Please don’t put them in my potato salad either.
Tuna and noodles…that’s a dish I make about once a month, especially during the colder months, and we seem to have had more of those this year. I make my own white sauce, using lots of butter. I cook the noodles al dente because they will cook more in the oven, and I top it all off with a sourdough french bread and cheese crumble.
Usually a salad is all that’s needed. Last night it was coleslaw:
I have been reading a great little book about food in the 50s: “Something from the Oven,” by Laura Shapiro, where she tells how packaged, processed foods changed the way we eat. And cook. The 50s were definitely the era where women questioned what they were doing and looked for ways to make housekeeping easier. Betty Crocker became a household word during that decade with all of her mixes, cookbooks, and radio programs telling American housewives how to cook. I believe that my mother discovered tuna and noodle casserole in one of those cookbooks. I never used a recipe for my casserole, but rather my own concoction, as is the case with most of my cooking. Today’s young woman is turning to the Internet, and places like Pinterest to find recipes. Even I find myself going online to look at how to make something like browned butter sweet potato pie that I read about being served in a restaurant.