I Made Tuna Casserole in a Thermos… Does It Actually Work?

Can you actually make tuna casserole in a Thermos without a stove, oven, or microwave? I decided to find out. For this experiment, I loaded up the Thermos with tuna, noodles, cheese and the rest of the ingredients, added boiling water, sealed it up and let the Thermos do the cooking. Five hours later, it was time for the real test. Did everything go perfectly? Nope. The noodles ended up softer than I wanted and the casserole was a little too liquidy, so I used potato flakes to thicken it up. But that's what these experiments are about — figuring out what works, what doesn't, and what we'll change next time. Thermos cooking could be a great option for camping, road trips, hotel stays, work lunches or anywhere you want a hot meal without having a full kitchen. If you try this one, I'd shorten the cook time based on what I learned here. Also, EAT AT YOUR OWN RISK, a quick google search says this The Time Limit2-Hour Rule: Perishable food must not stay in the danger zone for more than 2 hours total.1-Hour Rule: If the surrounding air is above 90°F (32°C), discard food after just 1 hour.Bacterial Growth: Once food drops below 140°F or rises above 40°F, bacteria grow quickly. Subscribe to Barely Surviving with Joe for more camp cooking, Thermos cooking, outdoor meals, fishing, survival skills and whatever else we get ourselves into. What meal should I try cooking in the Thermos next? #ThermosCooking #TunaCasserole #CampCooking