Before I enter another post about race results and experiences, it’s only right that I mention my favorite pre-race meal: Grandma’s Tuna Casserole recipe. My Grandma gave me this recipe during one of our long talks about life and things she loves to do such as write and cook. Lucy Smoot has a published cookbook and memoire titled: A Slice of Life from Star Route 2. I am grateful that my Grandma’s memory is so sharp that she can quickly recall recipes such as the one I will share with you.
I have read online that it is not necessary to “Carb Up” for short races but I find this dish fool proof to prepare, satisfying and easy to digest. It works for me so I am sticking to it.
1 box of your favorite cheese and pasta (I like the shells)
2 large cans of tuna in water
1 can of condensed cream of celery soup
1 cup of milk
Cook pasta per directions on the box. Mix all ingredients, including the cheese that comes with pasta. I always add a couple of cloves of crushed garlic. (Garlic is my favorite germ fighter. I don’t believe in Flu Shots. One glove a day keeps the germs away!) Spread mixture in a greased pan or dish. Sprinkle with cheese. This time I added half a can of peas but I like the original recipe better. Bake at 350 until golden brown like this:
I normally consume about half of this dish and save the leftovers for dinner the following day. I plan to modify and use chicken and broccoli. For pre-race I’m sticking with the tuna.