The Star Wars Menu: “Bib ForTuna Casserole” by Astrid Tuttle Winegar
Bib Fortuna spent many loathsome years as Jabba the Hutt’s right-hand-Twi’lek, or majordomo. Though fiercely loyal to Jabba, he also hated his master’s gargantuan guts: “And this creature, this heap of fat and entrails and low cunning, this thing has made a servant of me. Worse, a slave. He degrades me, abuses me, amuses himself by abasing me. Me! Whose shadow he is not fit to touch!” Oh dear; someone has an inflated ego…
One might think he would be ecstatic that someone like Luke Skywalker has come along. Perhaps Bib could one day be free from this toxic relationship? Jabba only ridicules him for being weak-minded and falling for Luke’s Jedi mind tricks. Maybe a tiny bit of Bib wanted Luke to succeed. Alas, we should probably assume that Bib was killed on Jabba’s barge near the Great Pit of Carkoon. If anyone needed some comfort food, it’s Bib.
“Bib ForTuna Casserole”
4-ounce jar of diced or sliced pimientos
2 (6- or 7-ounce cans) water-packed albacore tuna
3 quarts water
8 ounces wide egg noodles (or other medium-sized pasta)
1 tablespoon dry parsley
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon onion salt
1 cup coarsely chopped onions
1 cup frozen peas
10½ -ounce can cream of mushroom soup
10½ -ounce can cream of celery soup
½ teaspoon pepper
½ cup 1% milk
¼ cup seasoned dry breadcrumbs
2 ounces finely shredded Parmesan or Romano cheese
Drain the pimientos and tuna in a large colander. Break up the tuna and let stand. Bring water to boil in a 6-quart saucepan. Add the pasta and seasonings to the pot and boil 5 minutes. Liberally coat an 11″ by 7″ glass baking dish with cooking spray. Preheat oven to 400°. Add the onions and peas to the pasta and cook another 8-12 minutes (cooking time will depend on what type of pasta you use), until your pasta is almost fully cooked. Drain in the colander over the tuna; set aside. Combine the soups, pepper, and milk in the saucepan with a whisk. Add the pasta mixture and combine well. Pour into prepared pan. Combine the breadcrumbs and cheese in a small bowl. Sprinkle evenly all over. Bake 30 minutes. Let stand 5 minutes before serving. Cover and chill leftovers. Serves 4-6.
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Astrid Tuttle Winegar
Astrid Tuttle Winegar is the author of Cooking for Halflings & Monsters: 111 Comfy, Cozy Recipes for Fantasy-Loving Souls, which is currently available exclusively in e-book form on the Amazon Kindle, but will soon be released by Oloris Publishing! She loves Middle-earth, Narnia, the Final Frontier, and many other things besides. She has a special love for the Galaxy Far, Far Away. She lives in the enchanted city of Albuquerque, New Mexico, with her husband and dog. She blogs occasionally at Cooking for Halflings & Monsters. You can check out (and like!) her Facebook page or visit (and follow!) her Twitter feed.