(Closed) A few questions about making a baked tuna casserole!

posted 5 years ago in Cooking
Post # 2
Member
3219 posts
Sugar bee
  • Wedding: September 2016

1) I tend to try to shake the colander 5 or 6 good up-and-down shakes to get the extra moisture out!

2) Why not pour hot water over them? The cold water is to remove extra starches that act like ‘glue,’ so hot water should do the trick as well. Honestly though, I’ve always found that pouring the sauce in to the dish and stirring does just fine.

bon apetit!

Post # 3
Member
9521 posts
Buzzing Beekeeper

I leave about a tablespoon of the water when making pasta. The starch helps the other ingredients blend better. Same in tuna casserole.

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