So I tried the crock pot recipe for Tuna Noodle Casserole. Result: Dismal failure. In a word, BARF.
The other words I could use to describe it would be: total waste of canned fish, sad pile of goop, and the ever popular (well, OK it was popular in the 80s): GRODY. I can not bring myself to post a photo of the plated “serving”, since it so resembled ACTUAL road-kill. Not even freshly toasted bread crumbs AND grated extra-sharp Vermont cheddar could save this casserole from the compost bin. As much as I love my Crock Pot (which is, of course, vintage, so it did not come with the instructions, but I recently found the manual for the very unit elsewhere and picked this recipe from it to try), but I realize it has it’s limitations and that some dishes just do NOT adapt to slow cooking. I think my friend Kristine said it best when she pointed out that the idea of hot fish cooked for 8 hours in a slow-cooker didn’t sound, well, too hot.
Really, it is the same ingredients that go into a regular tuna casserole, which is something I can get my daughter to eat regularly - with glee, even. But not this night… this night she proclaimed: Mommy, I think you should go back to the OLD tuna casserole recipe. She means the recipe from the back of the package of golden egg noodles. See, it just goes to show you should NOT mess with the classics!