Every once in a while, I make West Coast Casserole a little recipe I once copied down from a Milk Calendar.¹ I look in my trusty green file card box for the recipe–but I can pretty much make it by memory. It’s one of the oldest recipes in the box. I think I only made it once in its full state–baked in a dish with dill biscuits on top. Nope now I just make it on the stove. So, it’s inpired by the recipe but not really like the original. Anyhow here’s how it goes.
1 1/2 cup potatoes cubed
1/2 cup water
Boil potatoes for a few minutes. Meanwhile in a large saucepan melt.
2 tbsp butter
Saute 1 chopped onion
Add 1 or 2 chopped carrots
When a bit softened add
2 tbsp flour and cook for 3 minutes (that’s what the recipe said–but that’s forever!)
Anyhow next add 1 1/2 cup milk and water from potatoes. (sometime I just use all milk).
Add one can of creamed corn.
1/2 cup frozen peas
1 drained can tuna
Dash of hot sauce, salt and pepper and maybe some thyme or dill to taste.
Serve –comfort food!! Ahhh. Goes nice when the weather is like this…
¹Milk Calendar–A little bit of Canadian content–every year the milk board sends out a calendar with recipes in it. The recipes all use a LOT of milk, but the pictures are nice. Lo and behold they’ve gone online, and you can search recipes from older versions.
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