Mikey Likes It

My kids are picky eaters. One is three, the other 14. And they have opposite tastes. What one likes, the other doesn’t. It extends even to pizza, where the boy wants me to make the pizza myself and the girl will only eat it if it comes out of a box – either frozen or from Dominos. She’s three, so I just sort of roll with it. The boy, though, has been a work in progress for awhile and is the one who puts the most stress on meal planning.

Which made supper last night surprising. He actually liked it. He likes tuna melts and tuna casserole. I’m tired of tuna melts, but had everything for a casserole but the noodles, which is normally a problem. But what I did have was millet.

So, I made a tuna millet casserole. I didn’t soak/boil the millet long enough. It’s a been a problem for a few grains lately. I follow the cooking instructions and they just don’t turn out right.

But the casserole still turned out well.  That, in itself, surprised me. The kid not hating it out of principle surprised me more. So, it looks like millet is a winner.

Tuna Millet Casserole Recipe

  • 1.5 C Millet
  • 1 can mushroom soup
  • 2 cans tuna fish
  • frozen carrots&peas to taste
  • 1 T soy sauce
  • 3 T milk
  • shredded cheese (optional)

Prepare the millet according to instructions. The recipe I had was roughly 2-to-1 water to millet, prepared similar to rice on the stove top but it didn’t turn out right. So, toy with it a bit to get the texture you want.

Combine mushroom soup, tuna, veggies, soy sauce, and milk to millet.

At this point you can either warm it on the stove or transfer to a baking dish and pop into the oven for approximately 15 minutes at 350 degrees.

Serve to bowls, and add shredded cheese if you prefer it (I don’t, but the rest of the family does).

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