Can I get rid of the garlic taste in my tuna noodle casserole?
I was making dinner and the shaker top of the garlic came off. I tried to scoop out as much as I could but dinner is still way to “garlicy”
Please help with any ideas of how to fix!!!
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5 comments a “Can I get rid of the garlic taste in my tuna noodle casserole?”
Ouch!!! Been there and done that! You can try making more sauce and adding it to your ingrediants, along with more of your other ingrediants but I’m thinking that you’re going to be stuck with something garlicky tasting. Potatoes usually absorb extra salt, but garlic is pungent and long lasting.
There really isn’t much you can do once it bakes in there. Sorry
It is like trying to get salt out of it.
you could add another can of cream soup to the casserole with another can of tuna to even out the taste. good luck
Yeah. Get rid of the tuna.
Roast the garlic in the oven first wrapped in aluminum foil drizzled w/ olive oil at 400° for abot 45-1 hr or till soft. then squeeze trhe garlic out of the skins.
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