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.