For this blog, I like to title dishes so that people performing an internet search have a reasonably good chance of locating one of my recipes by listing desired ingredients in their search criteria. I also hope researchers can simply search on the standard name for a dish, like Spaghetti and Meatballs, and find my blog. So basically, none of this “Uncle Dan’s Favorite Cookies” or Jim’s Dad’s Special Cookies” is ever going to become an official title for one of my recipes. (I mean really, who in the world would start a search using Uncle Dan or Jim as one of their criteria anyway? No offense guys!) So Pasta with Tuna, Cheddar Cheese, and Green Olives says most of what you need to know about this recipe. But, if I were to name this dish as it is lovingly referred to in the Carr household, it would be entitled “Tuna Glop”! That’s right, Tuna Glop! (I mean really, who would go any further if that name was staring them in the face?) But by whatever name you choose to call it, this dish is my take on the almost forgotten, never revered Tuna Noodle Casserole. But in my version of this classic, there’s a lot of cheddar cheese action going on, green olive action happening, no oven time required, not a casserole dish to be seen, and never before tasted at the likes of a Lutheran potluck supper. (I’m Lutheran, so I know of what I speak! Green Jello with Marshmallows anyone?) But I digress…
Now knowing full well that no one in their right mind would search for “Tuna Glop” or even for a Tuna Noodle Casserole recipe, I changed the name simply to trick everyone into thinking they were about to discover a new and amazing way to use either fresh or good old fashioned canned tuna. (Albacore tuna, of course!) But wait, let me explain. I actually have your best interests at heart.
Each of us who spend any time at all in the kitchen, have days when we would rather chew off an arm than prepare a complicated dish for dinner. So this pasta, with its refrigerator and pantry ingredients, ease of preparation, and comfort food qualities could just possibly save you a long and arduous hospital recovery. (Plus you might actually find that you like it enough to want to prepare it even if you and your kitchen are on fabulous speaking terms.) It is truly comfort food to the max. And on any day, be it a good or a bad day, the whole dish comes together in about 20 minutes. And it tastes like a decadent indulgence. (And don’t we all need that every once in awhile?)
So basically what I am saying is – try it you’ll like it. And yes, among your own family you may call it Tuna Glop. Just don’t call it that until your whole family has already asked you to fix it again. Only then should you reveal the “true” name of this dish. And never, under any circumstance call it Tuna Noodle Casserole. Even children who have never been exposed to “the real thing” might object, just because of the name alone. Just sayin’!!
- 1 can cream of mushroom soup (And no, I don’t use canned soup very often, but there are times when it comes in mighty handy!)
- 2 tsp. dried parsley
- 2 tsp. dehydrated onion
- ½ tsp. granulated garlic
- ½ tsp. Worcestershire sauce
- freshly ground black pepper
- 2 cans water packed Albacore tuna, drained
- ½ c. sliced pimento stuffed green olives
- 1 c. sour cream
- 1 c. grated sharp cheddar cheese
- 2 c. dry penne pasta, cooked al dente (you can use rigatoni or any other pasta shape you like)
In a medium large saucepan, combine the soup, parsley, onion, garlic, Worcestershire sauce, and pepper. Bring to a boil, stirring frequently. Reduce heat and add the tuna, green olives, and sour cream. Bring just to a boil, stirring frequently. Remove from heat and stir in the cheddar cheese and cooked pasta. Serve immediately.
(And yes, for anyone who wants to know, Mr. C. loves this dish. Actually he is the one who first called it “glop”. The man has such a way with words! Ahhhh)