Quote:
Originally Posted by MuseumGhost
Hi Mingo, and welcome to the Support Forums!
I whipped up a very tasty tuna casserole. I used portobello mushrooms instead of white button, and toned-down the amount of onion I normally chop up for it. It turned out really extra tasty. I even got a compliment on it, which is unusual for a standard, weeknight recipe.
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Nice job!
Never tried mushrooms in a tuna casserole before. Maybe I'll have to give it a shot!
Too much onion is often a problem. Gets overbearing, and if not cooked early it can make the whole dish annoyingly crisp. If that's a thing...