Tuna casserole is a favorite in our household, it's real comfort food. I use the recipe from the American cookbook "Better Homes & Gardens New Cookbook" which I had received as a gift and make a few substitutions, like oat milk instead of cow's milk and homemade vegetable broth instead of chicken broth.
I think it's easy to make - just cook a package elbow noodles, chop up a couple of celery stalks and a small onion. In a small saucepan melt some butter, add a 1/4 cup of flour and the celery and onion. Once they are coated, add a cup of milk and a cup of broth and stir until thickened, then add the tuna just to get coated and remove from the heat. In a casserole dish, pour the sauce over the noodles and garnish with bread crumbs which have been mixed with melted butter.
Bake for about 20 minutes at 375 degree F oven.
Ever since my failed attempt at indoor food photography at the beginning of this year, I've strived to improve, and have discovered that I don't particularly enjoy it.
I do not like to do both at the same time because then neither the food nor the photos turn out as well as they could.
I need to concentrate either on the cooking or on the photography and all the equipment just really gets in the way although I have a nice sized kitchen.
The final photo shows my provisional set up which consists of a rolling clothes rack with a sheer curtain draped over it and a powerful lamp which my husband uses when working around the house or in the garage.