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Skillet Tuna Mac Casserole

An updated version of tuna noodle casserole to satisfy hungry family and friends.

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Skillet Tuna Mac Casserole

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,122 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Skillet Tuna Mac Casserole

Serves 6
Prep15 min
Cook30 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + pastatop 5% of all pairs
    Aroma overlapstrong
    Mentioned together732 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Flour + pastatop 5% of all pairs
    Aroma overlapstrong
    Mentioned together659 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + milktop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + mushroomtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (butter, pepper, mushroom, parsley, flour, milk, pasta):

  1. Shallotbetter flavor fit
  2. Spinachbetter flavor fit
  3. Chivebetter flavor fit
  4. Onionthe original

Fit is the average pairing score against butter, pepper, mushroom, parsley, flour, milk, pasta. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).