You know how people are always saying, “Soup could be so great… if only it was a little more solid“? Okay, so people aren’t always saying that. In fact, people probably only say it on very rare occasions. And “people” is probably an overstatement, too. BUT… for that one person who wishes their soup was […]
Today’s Morbid Curiosity recipe comes from one of my cookbooks… in a round-about way: it was actually printed on a Campbell’s soup recipe brochure that was stuck inside one of my grandmother’s old cookbooks.
This recipe isn’t awful, per se, but there are elements to it that are consistent with many of the mid-century casserole dishes I’ve come across. Take tin of tuna, add some frozen peas to it, and mix in can of mushroom soup, and voila!, you’ve got dinner!
I thought this would be a really fun recipe. When you think about it, what we’ve got here is fish that’s been cooked, flaked, suspended in a sauce, and then poured into the shape of a fish. It’s fish in disguise … as fish! There’s something so endearing about that!