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(This is assuming I made a tuna noodle casserole to begin with, which I wouldn’t – it’s not the sort of thing anybody in my family is likely to want to eat.)
It surely depends on the size of your baking pan, but if you’re using a 9×13 casserole dish I’d use a one pound bag of egg noodles and a six ounce can of tuna.
Yeah, if I go into the city then I can get butter at a sensible price. Or I can just order grocery delivery, which is what I mostly do anyway since the pandemic.
But I do have to go to the store to get, of all things, deshelled garlic (because what you get from delivery goes moldy super fast, I don’t know why) and every time I do I look at their wild butter prices. I swear, it’s even cheaper to go to the corner store for butter than to buy from the grocery!
Not where I am, and it’s not a particularly wealthy neighborhood. (But then, maybe that’s part of the problem – if we were all richer, we’d have more options!)
Though at least I understand why the egg prices are so high at our local stores. What I don’t understand is why my grocery gouges us so much for butter, and has done so since before the pandemic. $8 a pound for store brand, it’s ridiculous. I go out of my way to get it elsewhere. I mean, honestly!
Baking and cooking are different things, and the substitution that only works for two or three eggs in baking is not necessarily the same substitution that works for cooking.
Still giggling over Moonpie renaming Florida. Not gonna lie, I assumed their politics ran the other way, or that they were going to resolve to remain neutral in all things.
Yes, the recipe calls for two cans of tuna, and I suggested the 6 oz can :)