Tuna and Noodles
January 23rd, 2007
One of my secret favorites — is it yours? I’ve always loved this dish! Maybe you groan at the thought, but everyone in this family truly loves Tuna & Noodle casserole. Trust me, it’s really hard to please seven people with one simple meal. As it was baking last night, I was on the phone with my sister and she confessed she really loves it, too. So, here it is…
Tuna and Noodle Casserole
serves 6-8 / prep. time: 20 minutes; baking time: 40 minutes
The ingredients are obvious…
bag of dried noodles (I used whole wheat and couldn’t tell the difference)
— use only about 3/4 of the bag of noodles
one can of mushroom soup
3/4 c. shredded cheddar cheese
large can of tuna, packed in water
milk - about 1 cup
cheese crackers - goldfish or cheezits work best
Boil the noodles according to package directions — leave them a little on the al dente side. In a large bowl, combine the mushroom soup, cheese, tuna, and milk. Add a little salt and pepper for flavor. When the noodles are done, rinse them with cold water and drain. Throw the noodles into the tuna slop. Grease a casserole dish and throw it in. Now for the most important part — crush the crackers with a rolling pin between two layers of waxed paper. Had a bad day? Take it out on the crackers! Then sprinkle them on top of the casserole. Bake the whole thing in the oven at 350 degrees for 40 minutes. This can be made in the morning of a busy day and baked right before dinner. Pull some frozen veggies out of the freezer to serve on the side and you’re done!
Happy Eating…
Entry Filed under: Casseroles, Recipes, Supper
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