Tuna casserole rescue

[Blindingly apparent]

Last night I made it to the casserole for my son-in-law. It's his favorite dish. No sooner then I took it out of the oven, my grandson fell and broke his arm. (he didn't want to eat it anyway) I staid behind, and properly put it away. Tuna casserole dries out so badly is there anyway to rescue it for tonight supper?

[shraby]

1. Depends on how you make it. What ingredients you use.

[Warpy]

2. I've found steamers to be a big help

for anything that dries out, like dinner rolls. It would probably work for individual portions of casserole, at least much better than rebaking it or nuking it would. I agree it gets horribly dry if you do that.

Chinese steamers were my go-to for reheating everything in the days before I got a microwave. They took a little longer but the results were usually better.

[procon]

3. Without knowing your recipe, this might help you salvage it:

First, add milk and/or water, and a little butter to a large pot or Dutch oven and heat until bubbly over a med-low heat. The quantity would depend on how big your recipe is. At this point you can add a can of cream soup, almost any flavor will do, if you like that stuff. Now scoop everything from the casserole dish into the large pot, but don't stir yet, reduce the heat to low and put the lid on it. Wait until the steam starts to penetrate the casserole and loosen things up abit, then gently fold over the ingredients. Go slowly, adding more milk or water as needed and occasionally stir gently to avoid scorching.

Serve when it's heated through, or put in back in a casserole dish and add the toppings you prefer and pop it under the broiler, watch closely, for a few minutes to brown and/or crisp.

I sometimes use leftover tuna casserole to bake stuffed green pepper or zucchini halves topped with some cheese and seasoned bread crumbs, and that might give you another option.


Good luck!

[NCjack]

4. Always works to rescue anything.

Cool it in the freezer until it gets stiff.
Preheat oven to 500 deg-F.
Transfer semi-frozen food to cedar shakes, nail each end, and put into the oven for 35 minutes.
Take out of oven and allow to cool to about 200 deg-F (monitor surface temp with IR temp gauge that you use for car tires' temperature).
Remove the nails and scrape the seared food into the trash can.
Serve the tasty and toasty cedar shake with ketchup.