Last night’s dinner was a total throwback. Tuna noodle casserole is not sexy. Not at all. But ever since Kathleen told me her Mom whipped her up a batch, I’ve been craving it. I’m sure I’ll one day post a grown up version of this dish, but for now, I’m just sticking with the basics. The easy version that anyone can make in no time. And I do mean anyone.
Basic ingredients (mix together):
- Half a box of pasta (cooked – I used squiggly tri-color things, but I’m also partial to elbows)
- 1 can cream of mushroom soup
- 2 cans of tuna
- 2 tbsp. milk (I ran out of milk and this recipe still totally works without it)
Mix everything together and cook at 400 for 20 min. I like to make a topping of breadcrumbs, melted butter, and parmesan cheese (cheddar works well, too). After the casserole has cooked, add the topping and throw back in the oven for 5-10 minutes for it to get crunchy. Some people like to put in peas, but I say nah. I did want to to mix in something so I cooked up one of those steamer packs of frozen broccoli (steams right in the bag in the microwave) and folded it in with the other ingredients before cooking.
Peaches to Apples 