So low rent

I love my tucker. A lot. Make that a looooooooooooottttt. So it’s been disturbing to spend the last few months feeling nauseous and uninterested in meals.

Fortunately my appetite is slowly returning (hopefully sleep won’t be far behind it).

While that’s bad news for my delightfully shrunken waistline, it’s happy tidings for my tastebuds. But it’s been leading me to questionable places. Last week’s food choices included a breakfast burrito for lunch and DIY egg McMuffins for brekkie.

Mind you, I’ve never been particularly snobby when it comes to food.  My all-time favourite dishes are what you’d call “street food”: char kway teow, chicken rice, roti canai … I’m equally orgasmic over a potato scallop from the local fish and chippery as I am with confit duck in a schmancy restaurant.

But there are some culinary places I usually draw the line. Like casseroles involving cans of condensed soup and crushed potato chips.

Well … that was until last week when I thought what the fark, I have no shame left, I’m going there.

And it was quite the salty treat. The eldest LOVED it. So I thought I’d share it with you.

Recipe: Tuna macaroni and cheese casserole

500g spiral pasta

1 onion and 2 cloves garlic, minced

1 tsp chilli flakes (optional)

1 can condensed mushroom soup

2 tablespoons Sacla tomato pesto

400g can tuna in springwater, drained

1 cup milk

1 cup frozen corn and peas

2 cups grated tasty cheese

1/2 cup grated parmesan

1 x 45g packet of plain potato chips, crushed

METHOD: Preheat oven to 180C. Boil pasta until just al dente. Drain. Saute onion, garlic and chilli in olive oil. Add soup and tomato pesto to the pan, simmer 5 minutes. Add milk, tuna, peas and corn to the pan, simmer 5 minutes. Remove from heat, stir through tasty cheese. Toss with pasta. Arrange in a casserole dish, sprinkle with parmesan and crushed potato chips. Bake for 15-20 minutes until top is golden.

Song of the day: Weird Al Yankovic “Eat It”